Mochiko Chicken

Mochiko Chicken

yield: 12-15 servings

5 pounds chicken thighs, deboned, or chicken wings

4 eggs, beaten

10 Tbs shoyu (aka soy sauce)

6 Tbs sugar

8 Tbs mochiko (this is rice flour)

8 Tbs cornstarch

4 cloves garlic, minced

1 tsp salt

1/2 C green onion, finely chopped

1 Tbs sesame seeds

1 tsp fresh ginger, grated

oil for frying

Mix everything (except chicken and oil.) Marinate chicken for 5 hours or overnight in refrigerator. Fry chicken in 1- inch hot oil until golden brown on both sides. Cool and cut into slices.

Note: If desired, discard chicken skin before marinating. Tastes great with or without skin and it can be prepared a day ahead.