Furikake Chicken

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!

Posted By: A. Taniguchi
Not rated yet
Rate Recipe!

Close Enter your Comment:
| 11 people have saved this recipe

Print   Add to Printer303 Times Printed

Prep Time: 10 | Cook Time: 30 | Ready In: 40
Ingredients: Print   Add to cart
US Metric

  • 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

Order The Puka Guide - Perfect for foodies looking for the insider's guide to favorite hole-in-the-wall dining spots, inside scoop on okazu-ya (local delis) & best omiyage (souvenir goodies) stops on all the major Hawaiian Islands. Their previous bestselling guides, are now combined into a single, easy-to-use pocket guidebook covering the whole state. From bentos to barbecue.

Cooking Process:

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