Cut the chicken breast in half lengthwise, then slice diagonally into 1cm thick pieces.

In a bowl, mix the chicken pieces with salt and pepper. Add the beaten egg and flour, and mix well to coat.

Place the tempura crumbs in a tray and coat the chicken pieces with the crumbs.

Heat vegetable oil in a frying pan over medium heat. Fry the chicken pieces for 3 minutes on each side until cooked through.

Mix salt and dried green seaweed (aonori) in a bowl to create the nori salt seasoning.