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Saturday, 19 March 2011

Crispy Teriyaki and Nori Chicken

This is a great recipe as finger food for parties. The only downside is it can be a bit time consuming as you need to cook in batches, allow about an hour. I have basically stolen this recipe (with a couple of modifications) from an Anglo/Japanese cookbook called Yoshoku.

Sunflower/grape seed oil (about 1.5 litres)
1kg chicken thighs chopped into thirds
2 nori sheets (sushi paper)
Teriyaki marinade (see previous recipe)
2 cups corn flour
3 or 4 lemons

Combine the chicken with the teriyaki marinade in a bowl and refrigerate. Heat the oil in a large saucepan over a medium high heat. Roughly chop the nori sheets then put into a food processor to finely chop, pushing the pieces down occasionally. You can do this with a knife but it is messy, the shards fly everywhere. Season the corn flour with salt and pepper and the finely chopped nori, stirring with a fork to combine. Drain the chicken well and dust in the corn flour, removing to a clean plate (this step is a tad gluggy on the fingers but worth it). Deep fry the chicken turning if necessary. It should be cooked when it takes on a golden colour, if in doubt, cut a piece open - have a squiz then eat it. As you remove the chicken, sprinkle with a little salt and a squeeze of lemon juice. Cook in batches topping up the oil as necessary.
Serve the chicken with wedges of lemon.

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