The kids love the frozen version selling in supermarket, but 1 pack is too much for my own family, I thought that it should not be very difficult to remake my own version. Well....Randal like it but not Trenyce cos she said the nori sheet is too thick to chew.
2 pcs boneless chicken thigh
1 tbsp wine
1 tbsp light soy sauce
dash of pepper
2 tbsp corn starcha
few drops of sesame oil
some egg white
a few nori sheets
1. Remove the skin of the chicken thigh, slice into strips. Marinate the chicken with the wine, light soy sauce, sesame oil, pepper and corn starch, leave it in fridge for a few hours.
2. Cut nori sheet into half, place some chicken on it, roll it up and apply some egg white at the edge and seal it.
3. Cut the chicken roll into 4 pieces. Heat up wok with enough oil and deep fry the chicken roll till chicken turns golden brown color.