400 g chicken breast fillets
1/4 cup Japanese soy sauce
1/4 cup mirin
cm fresh ginger, grated very finely
sheet nori, crumbled into fine pieces
1/3 cup cornstarch
Cooking oil for deep-frying
Pickled ginger slices, to serve
Thin cucumber slices, to serve
Trim and remove any sinew from the chicken
fillets before cutting into an even bite-sized pieces. Place the chicken
pieces in a bowl. Mix the Japanese soy sauce, ginger and mirin in a
small bowl. Pour the mixture over the chicken pieces, tossing them to
ensure evenly coated with the marinade. Set aside for 15 minutes, then
drain off any excess marinade in the bowl.
Mix the crumbled nori with the cornstarch.
Using your fingertips, coat each chicken pieces lightly with the
cornstarch mixture. Heat a pan with oil on medium heat. Add the chicken,
a few pieces at a time and fry until golden. Turn the chicken constantly
for even cooking. Drain on paper towels. Serve the chicken with steamed
rice together with the pickled ginger and sliced cucumber. Garnish with
extra strips of nori if necessary.