This is another dish I learned how to make working my very frist job at the lunch shop. I know make it a smaller scale at home for big game night, parties & just for weekend beach days. I does take 3 days to make but so good.
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.
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.
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.
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.
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.