Seaweed Chicken Roll 海苔鸡肉卷

Seaweed Chicken Roll 海苔鸡肉卷

Seaweed chicken roll is one of my favorite snack. A 1kg packet of it cost around SGD 15. It is already pre-fried so in order to reduce fat intake, I usually just pop it into the oven and bake until heat through. These were delicious, juicy, and perfect for almost any occassion - afternoon snack, picnic, party etc etc. 

Seaweed Chicken Roll 海苔鸡肉卷

In fact, making it yourself isn't any much cheaper, and it will take a while for you to cut the chicken into strips, dust the chicken and wrap the chicken. To save your work, you can actually get those pre-cut seaweed. If not, you will need to cut your seaweed too. But, fresh chicken, and you know exactly what went into your stomach - if that means anything to you, you can try this. 

I was a little bit worried that my little fussy ones could tell the difference between this homemade version with the storebought version (believe me, they are 'almost' food connoisseur). Seeing them munching away the chicken happily really makes all the efforts worth it!

Seaweed Chicken Roll

  • 400g chicken thigh meat, cut into around 7cm x 3cm strip
  • corn starch, for dusting
  • 60 pieces of seasoned roasted nori seaweed (around 7cm x 4cm)
  • 2cm ginger, grated and take the juice
  • 4 cloves garlic, chopped
  • 3 tbsp light soy sauce
  • 1 tbsp mirin
  • a dash of pepper
  • 3 tbsp corn starch
  • 1 tbsp brown sugar
Cooking Directions
  1. Marinate chicken overnight with ingredients (A)
  2. Remove chicken from fridge, roll the chicken in corn starch, and wrap a chicken strip in a seaweed strip. Dab the end of seaweed with a bit of water to seal up. Repeat for the rest of the chicken.
  3. Make sure the exposed part of the chicken is fully coated with corn starch.
  4. Heat wok with 2cm depth of frying oil, fry until golden brown.
Tips: You can make more and freeze the rest. Simply toast it again before serve.

  • 400克鸡腿肉,切成7cm长×3cm宽 
  • 玉米淀粉,用于裹肉
  • 60片紫菜(约7cm长x4cm宽)
  • 2厘米生姜,磨碎和取汁液 
  • 4瓣大蒜,剁碎 
  • 3汤匙生抽 
  • 1汤匙料酒 
  • 少许胡椒粉 
  • 3汤匙玉米淀粉 
  • 1汤匙糖
  1. 用材料(A)腌鸡隔夜。 
  2. 从冰箱中取出鸡,将鸡肉滚上玉米淀粉,然后包裹在紫菜里。可以沾一点水在紫菜收口处以方便封口。
  3. 确保鸡的暴露部分完全裹上玉米淀粉。
  4. 炒锅烧热2cm的深度油,放入鸡肉,炸至金黄色。 


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