Furikake chicken is one of my favorite plate lunch entree's behind hamburger steak. I always order this when I'm in the mood for fried chicken but with a sweet/savory taste. Now I just make it at home!
- 2-3 Lbs. Chicken thighs deboned and cut into quarters
- 2 cups flour
- 4 eggs with 2 tablespoons milk, whisked
- 2 cups Aloha shoyu
- 1 cup white sugar
- 1 cup brown sugar
- 1 bottle furikake (nori kome)
- Oil for deep frying
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Once chicken is cut into pieces, put into a bowl and add 2 teaspoons of salt, 2 tablespoons of furikake and pepper to taste. Mix well.
Do this in batches: Dredge chicken pieces in flour, then egg, then sprinkle furikake, then dredge in flour again. Deep fry until golden brown and crispy. Allow chicken pieces to cool for 5 minutes. Dip crispy pieces quickly into soy sauce mixture and sprinkle with furikake. Serves 4