Trim and discard any sinew from the chicken and
cut it into bite-sized pieces. Discard any thin ends so that the pieces
are an even size. Place the chicken in a bowl.
Combine the soy sauce, mirin and ginger in a small jug and pour the
mixture over the chicken; toss until the pieces are evenly coated
with the marinade. Set aside for 15 minutes, then drain off any excess
marinade.
Mix the nori with the cornstarch and, using your fingertips, lightly
coat each piece of chicken in the cornstarch mixture. Heat the oil
in a heavy-based frying pan over medium heat. Fry 6-7 pieces at a
time until golden, turning regularly. Drain on paper towels; serve
with steamed rice, pickled ginger and sliced cucumber. Garnish with
extra strips of nori, if desired.
|
