Furikake Chicken is deep fried chicken wings, dipped in a shoyu sauce with Furikake (Japanese Dried Seaweed with seasonings). The outside is a little crunchy because of a cornstarch coating, which also holds the shoyu sauce for a juicy and succulent piece of chicken. If eaten when hot, be sure to have a napkin or your plate under it, because it will surely drip! Oishii! Delicious ! Pair it with the Japanese Mixed Rice musubi …. broke da mouth!
Tip: You can also use boneless, skinless thighs, cut into bite-sized pieces. Breast meat is a little drier, but still very tasty.
Note: Recipe Card is in the original set.
lodee Says:
April 20th, 2006 at 1:06 amVisit lodee
This looks sooooo ono, Lindy! I always meant to try this recipe but never did….but with your suggestion of pairing it with the japanese mixed rice which sounds like the perfect match, I definitely will make both very soon!
Donna Says:
April 29th, 2006 at 4:52 pmVisit Donna
This recipe is really “brok’ da mout!” Especially when it’s hot and right out of the fryer!