Ingredients:

400 g
1/4 cup
1/4 cup
4 cm
1 sheet
1/3 cup
1 cup

chicken breast tenderloins
Japanese soy sauce
mirin
ginger, very finely grated
nori, finely chopped or crumbled into very small pieces
cornflour
vegetable oil, for frying pickled ginger and thin cucumber slices

Method:

1. Cut chicken breast into bite-sized pieces. Place the chicken pieces in a bowl.

2. 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.

3. Mix the nori with the corn flour and, using your fingertips, lightly coat each piece of chicken in the corn flour mixture. Heat the oil in a heavy-based frying pan over medium heat. Fry 6-7 pieces at a time until golden brown, turning regularly. Drain on paper towels; serve with steamed rice, pickled ginger and sliced cucumber. Garnish with extra strips of nori, if desired.