If you’re in Asia, more specifically Singapore and/or Malaysia, you would have come across this seaweed chicken snack quite often. It is commonly sold in night markets, at yong tau foo stalls, and also at the supermarkets. Mr Goh likes to eat this from time to time but we don’t buy this at home because deep frying is a lot of (clean up) work.
But some time ago, I came across a recipe for this from Nasi Lemak Lover, and it seems easy enough. Except for the part where we have to debone the chicken thighs ourselves, because Germany doesn’t sell boneless, skinless chicken thighs.
- 250g chicken thigh meat, deboned and skinned
- 1 tsp cooking wine
- 1 tsp soy sauce
- 1 tsp salt
- 1 tbsp self raising flour
- 1 tbsp all-purpose flour
- 1 sheet nori seaweed, cut into small rectangles
Prepare your chicken by slicing it into small rectangles, about the length of your thumb, width of 2 cm or so. Combine the chicken pieces with the rest of the ingredients, except for the seaweed. Marinate for 30 minutes.
Wrap a piece of seaweed around one chicken piece. Don’t worry if the seaweed doesn’t stick at first. Place the ‘parcel’ seam side down on a tray while you prepare the rest of the chicken – the sticky batter should act as glue.
Heat up a small pot of vegetable oil, about 1 inch high. Gently fry the prepared chicken parcels until brown. Turn occasionally to brown evenly.
Let cool slightly and dig in! Leftovers can be kept frozen in a freezer bag.