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Nori-Wrapped Mochiko Chicken

Estee
Deliciously crunchy & bite-sized.
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Ingredients
  

Marinade

  • 1.5 kilo chicken pieces cleaned and cut into small tenders
  • 1/4 cup Mochiko- sweet rice flour
  • 1/4 cup cornstarch
  • 1/4 cup sugar
  • 1/4 cup soy sauce
  • 1/4 cup green onion thinly sliced
  • 1 tsp sriracha hot sauce
  • 1 tsp sesame seeds
  • 1 tsp fresh ginger grated or minced
  • 3 garlic cloves minced

Nori

  • 1 package dried seaweed sheets

Instructions
 

Marinade

  • Cut chicken into desired size. Whisk all marinade ingredients together in a medium sized bowl. Add chicken and mix to coat. Place in the fridge to marinate overnight, or for a minimum of two hours.

Nori Wrapping

  • When chicken is done marinating.... Cut seaweed into long strips, each about 3 inches in length and 1 inch width. Working one at a time, wrap a strip of nori around the center of each chicken piece. The ends of the nori should overlap and you can dab a little marinade so they stick. Place on a baking sheet and heat oil for frying. When oil is hot, gently place chicken pieces in to fry, without crowding the oil. When the first side is a lovely golden color, flip and fry the second side. I like to use chopsticks for this part! Good practice and they don't scrape the bottom of the pan like metal tongs. Place fried chicken on paper towels to drain, and enjoy hot or cold! To serve- garnish with spring onion and serve alongside white rice.