Best Nori Nori Chicken Recipes

Fried Chicken With Seaweed (Nori) image

Provided by Chef Cris Mendez

Categories Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

400 g chicken breast fillets
1/4 cup Japanese soy sauce
1/4 cup mirin
4 cm piece ginger, shredded very finely
1 laminates nori, finely cut
1/3 cup cornstarch
1 cup vegetable oil, for frying
pickled ginger, slices
cucumber, thin slices

Steps:

Cut off the nerves of the chicken. Cut the chicken in cubes, into pieces of the same size. Put the chicken pieces in a bowl.
Mix the soy sauce, mirin and the piece of ginger in a jar, spread this mix over the chicken; make sure the chicken cubes are well covered with the marinade. Let it stand for 15 minutes, and slip of the excess of marinade.
Mix the nori with the cornstarch, and with your fingertips, coat lightly each chicken cube with the mix. Heat the oil in a heavy skillet at medium heat. Fry 6 or 7 chicken pieces at the same time until they are golden, turning them from time to time. Put the chicken pieces on absorbent paper.
Serve with cooked steamed rice, pickled ginger (gari) and cucumber slices.
Decorate with more nori laminates, if you like.

Nutrition Facts : Calories 650.4, Fat 55.8, SaturatedFat 7.4, Cholesterol 58, Sodium 1162.2, Carbohydrate 11.6, Fiber 0.2, Sugar 0.5, Protein 25.1

Nori Nori Chicken image

Provided by Vanessa "Nikita" Milare

Time 35m

Number Of Ingredients 8

1 lb chicken breasts, boneless & chopped into plam size pieces
1 pkg nori wrap "dried seeweed", sliced into strips
1 1/2 c shoyu "soy sauce"
1 c water
1 1/2 c sugar
1/2 c ginger garlic juice mix
1/2- 1 c flour
oil, for deep frying

Steps:

1. Two days before: Frist cut chicken breat into plam size pieces. Should fit perfect in your some what closed fist. Place into a large pan with cover or a plastic ziplock bag. Add in the suace shoyu, water, sugar & ginger/garlic juice. Mix well until sugar feels well worked in. Then stick into the ice box over night.
2. The day before: Line a cookie sheet with per-cut waxed paper.Cut the nori into strips & place a hand full or so on a clean table. Bring out the cold chicken mix, add in the flour & mix until gooey sticky. Place a small batch in the table & make little plam size chicken piles. Then wrap down the middle with 1 nori strip each & place on the cookie sheet. Once all chicken is wrap & on cookie sheet. Place in the fezzer overt night.
3. The day of: Take out the frozen nori chicken on the cookie sheet. Have a plastic bag handy. Flip the cookie sheet over on the table & break up each piece. Place in the bag.
4. Then heat the oil to about 350F. Carefully add the frozen chicken to the oil. Dont move around for the frist 5 mins. Just let them hang out. Then after the frist 5 miins give them a mix or shake & cook for 10 mins more. Drian on paper towel & plate.
5. Special Tip: Once frozen & in plastic bag it will keep in the fezzer for up to six months. Just bang the bag on the table to loosen up the pieces before deep frying. Deeo frys up great in a deep fryer.