Nori, finely chopped or crumbled into very small pieces
Cornflour
oil for deep-frying
Pickled ginger and thin cucumber slices, to serve
Method :
Carefully trim any sinew from the
chicken.
Cut the chicken into bite-sized pieces
and discard any thin ends so that the pieces will be even in size.
Place the chicken pieces in a bowl.
Combine the soy sauce, mirin and
ginger in a small jug and pour the mixture over the chicken; toss until
the chicken pieces are evenly coated with the marinade.
Set aside for 15 minutes, then drain
off any excess marinade.
Mix the nori with the cornflour. Using
your fingertips, lightly coat each piece of chicken in the cornflour
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 with steamed rice, pickled
ginger and sliced cucumber.