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Nori-wrapped Mochiko Chicken

Nori-wrapped Mochiko Chicken is a traditional American recipe (originating from Hawaii) for a classic dish of fresh chicken in an Asian-influenced egg marinade that's wrapped in sheets of nori (laver seaweed) and fried before serving. The full recipe is presented here and I hope you enjoy this classic American version of: Nori-wrapped Mochiko Chicken.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Additional Time:

(+over-night marinating)

Serves:

6

Rating: 4.5 star rating

Tags : Wild FoodChicken RecipesFowl RecipesVegetable RecipesUSA Recipes


Ingredients:

900g chicken thighs (or any chicken meat, but thighs are the tastiest part)
4 tbsp cornflour (cornsarch)
4 tbsp Mochiko (sweet rice) flour
4 tbsp sugar (palm sugar, if available)
5 tbsp soy sauce
2 eggs
1/2 tsp salt
240ml water
2 garlic cloves, minced
40g spring onions, finely chopped
nori sheets (about 5)
1 tsp freshly-grated ginger (optional)
groundnut oil for frying

Method:

Skin and de-bone the chicken then cut into pieces about 5cm long, 2cm thick and 2cm deep. Add 60ml water to a bowl and beat in the cornflour and rice flour to form a slurry. Add the soy sauce and sugar then beat in the eggs before adding the flour and beating in the remaining water. Now add the garlic and spring onions before beating thoroughly and adding the chicken pieces. Mix well to ensure the chicken is evenly coated then cover with clingfilm (plastic wrap) and set aside in the refrigerator to marinade over night.

The following day, cut the nori sheet into strips and use these to wrap around the marinaded chicken pieces (discard any left-over marinade). Add oil to a frying pan or skillet and when hot use to fry the nori-covered chicken pieces until golden brown and cooked through. Transfer the cooked chicken to paper towels to drain then either serve immediately or allow to cool.

Chicken prepared in this way can be served hot or cold and is excellent when added to a salad or served as a picnic snack.