Nori Wrapped Fried Chicken Tenderloins

Name: Nori Wrapped Fried Chicken Tenderloins
Total time: 900 s
Yield: 4 Servings
Cuisine: British
Ingredients: 600 g Chicken Tenderloins *tendon removed if you choose to do so; *Note: Chicken Breast Fillets can be used; 2-3 sheets Nori; 3-4 tablespoons Potato Starch *OR Plain Flour; Oil for frying; 1 small piece Ginger *grated; *Note: You can use grated Garlic instead, OR both; 1 tablespoon Soy Sauce; 1 tablespoon Sake (Rice Wine) *OR Mirin for slightly sweet flavour; 1/2 teaspoon Salt

Hiroko Liston @hirokoliston

Melbourne, Australia

This is a very popular dish of Chicken in Japan where I grew up. Nori sheets that you bought to make Sushi Rolls might be sitting in your pantry. They can be used for a variety of dishes. This is one of them. Chicken Tenderloins are popularly used for this dish, but Breast Fillets are also suitable.

Hiroko Liston @hirokoliston

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Ingredients

15 minutes plus marinating time

4 Servings

600 gChicken Tenderloins *tendon removed if you choose to do so
*Note: Chicken Breast Fillets can be used
2-3 sheetsNori
3-4 tablespoonsPotato Starch *OR Plain Flour
Oil for frying
Marinade
1small piece Ginger *grated
*Note: You can use grated Garlic instead, OR both
1 tablespoonSoy Sauce
1 tablespoonSake (Rice Wine) *OR Mirin for slightly sweet flavour
1/2 teaspoonSalt

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Steps

15 minutes plus marinating time

1

Cut each Chicken Tenderloin in half. Combine all the Marinade ingredients in a bowl add the Chicken pieces, mix to combine, and set aside for 15 to 30 minutes.
2

Cut each Nori sheete into 8 pieces. You would need 1 piece for each Chicken piece. Prepare as many Nori pieces as required.
3

Remove marinade from Chicken pieces, wrap each Chicken piece with a Nori piece, and coat with Potato Starch (OR Flour) completely, but remove excess Potato Starch.
4

Heat a generous amount of Oil in a frying pan, and fry the Chicken pieces until crispy and cooked though. You can deep-fry them if you prefer.