When I think about the uses of seaweed in cuisine, the first thought that comes to mind is sushi or miso soup. One day, my oldest son introduced our family to a new way to eat seaweed. Every time he goes to an Asian supermarket, he would bring home a bag full of roasted laver (seaweed snack). It is so tasty and has a crisp texture. My son would eat it straight as a snack like potato chips. The whole family was hooked. So when I stumbled upon this recipe, I was so excited. I eagerly bought all the ingredients and cooked it for my family.
This unique dish consists of pieces of chicken, marinated in grated ginger, soy sauce and mirin. It is then rolled in a nori-cornstarch mixture and then deep fried. The result is delicious golden chicken nuggets with just a little hint of seaweed 🙂
Cooking Tips for Perfect Nuggets
Getting the perfect texture and flavor in your fried chicken nuggets takes a little practice, but these tips can help. First, make sure to marinate the chicken for at least 30 minutes. This allows the flavors from the ginger, soy sauce, and mirin to really infuse into the meat. If you have time, marinating for a few hours, or even overnight, will yield even better results.
For the frying process, use a deep fryer or a heavy-bottomed pot filled with oil. The oil temperature is crucial; aim for around 350°F. If the oil is too hot, the nuggets might cook too quickly on the outside while staying raw inside. If it’s not hot enough, they can absorb too much oil and become greasy. You can test the oil by dropping a small piece of bread in; if it browns in about 60 seconds, you’re good to go.
Finally, don’t overcrowd the pot. Fry in small batches to ensure even cooking and maintain that crispy texture. Once they are golden brown, place the nuggets on a wire rack instead of paper towels. This prevents steam from making them soggy.
Serving Suggestions and Pairings
These fried chicken nuggets with seaweed can be served in a variety of ways. For a fun family meal, consider setting up a dipping station with different sauces. Traditional choices like sweet and sour, honey mustard, or barbecue sauce work well, but you might also try a spicy mayo or a soy sauce and wasabi blend for an Asian twist.
If you want to elevate the dish, serve the nuggets on a bed of rice or alongside a simple salad. A cucumber salad with sesame dressing would complement the flavors nicely. You could even make a sushi-inspired platter, pairing the nuggets with some sushi rolls and slices of avocado for a fun fusion experience.
For a snack or appetizer, consider serving these nuggets with a side of seaweed salad. The crispiness of the nuggets and the texture of the salad create a great contrast. They can also be served at parties as finger food, making them a hit for both kids and adults alike.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Sure, chicken thighs will work well for this recipe. They tend to be juicier and more flavorful, so your nuggets might turn out even tastier.
What if I can’t find mirin?
If you can’t find mirin, you can substitute it with a mixture of rice vinegar and sugar. Just mix one tablespoon of rice vinegar with one teaspoon of sugar to get a similar sweet and tangy flavor.
How do I store leftover chicken nuggets?
Store any leftover nuggets in an airtight container in the fridge for up to three days. To reheat, pop them in the oven for a few minutes to get them crispy again, instead of microwaving.
Can I make these nuggets ahead of time?
You can marinate the chicken ahead of time, even overnight, for more flavor. If you want to fry them later, just keep the marinated chicken in the fridge until you’re ready to cook.
What are some good dipping sauces for these nuggets?
These nuggets pair great with a soy sauce-based dip, sweet chili sauce, or even a simple honey mustard. A spicy mayo would also add a nice kick.
Fried Chicken Nuggets with Seaweed
Ingredients
- 400 g chicken breasts fillets
- ¼ cup soy sauce
- ¼ cup mirin
- 1 ½ inch piece fresh ginger very finely grated
- 1 sheet nori finely chopped or crumbled into very small pieces
- 1/3 cup cornstarch
- Oil for frying
Instructions
- Cut the chicken into bite-sized pieces and place in a bowl.
- Combine the soy sauce, mirin and ginger in a small bowl and pour the mixture over the chicken; toss until the chicken pieces are evenly coated with the marinade. Set aside for 15 minutes, and then drain off any excess marinade.
- Mix the nori with the cornstarch. Using your fingertips, lightly coat each piece of chicken in the cornstarch mixture.
- Heat the oil in a pan until moderately hot; add the chicken, 6 to 7 pieces at a time, and fry until golden, turning regularly. Drain on paper towels.
- Serve and enjoy!
Notes
Nutrition
Looks Yummy!