Nori Nori Chicken
Vanessa "Nikita" Milare
1 lbchicken breasts, boneless & chopped into plam size pieces
1 pkgnori wrap "dried seeweed", sliced into strips
1 1/2 cshoyu "soy sauce"
1 1/2 csugar
1/2 cginger garlic juice mix
1/2- 1 cflour
·oil, for deep frying
How to Make Nori Nori Chicken
- 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.
- 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.