Norimaki Chicken

This is one of our favorites. Great as an appetizer or an entree - depends on the size of the chicken pieces.

Marinade:
1/4 c. mochiko
1/4 c. corn starch
1/4 c. sugar
2-3 cloves garlic, minced
1 tsp. salt
5 Tbsp. soy sauce
5 lbs chicken thighs, boneless
1 pkg sushi nori

Combine wet & dry ingredients, then add garlic. (Stirs better that way.) Cut chicken into strips.

Marinade in fridge 1 - 2 nights. Cut the nori (widthwise) into 1 1/2 inch tall strips. Wrap one nori strip around each piece of chicken. Use marinade to seal the end of the nori down.

Fry in canola oil in a large wok.

CAVEATS: These are the ingredients as they were given to me. I actually use 1 1/2 lbs breast tenders instead. Healthier, but not quite as juicy and tasty. I'm not sure its enough marinade for 5 lbs thighs, but my auntie gave me the recipe and this dish is darn good when she makes it, so I guess she knows what she's talking about. Wow, long enough sentence?

Also, I had to write the instructions out. She just wrote the ingredients down for me. This is actually really simple, but somehow I made it sound complicated. So, ask questions.

P.S. Can I tell you that I love the PINK Kitchen-aid Stand Mixer you have up? Pretty!!