Mochiko Chicken
Ingredients
2 pounds boneless, skinless chicken thighs
¼ cup mochiko flour
¼ cup cornstarch
¼ cup sugar
¼ cup soy sauce
2 eggs
1 teaspoon salt
6 cloves garlic, minced
¼ cup green onions, chopped (optional)
Directions
Chop the chicken into 1-inch, bite-size pieces.
Mix all the other ingredients (mochiko flour, cornstarch, sugar, soy sauce, eggs, salt, garlic, and green onions) together in a bowl.
Add the chicken to the bowl and marinate overnight (or at least 8 hours) in fridge.
Fill a small pot 1″ high with vegetable oil. Deep fry on medium-high heat until the chicken is crisp and golden brown. This takes about 6 minutes.
