2 lb. chicken (preferably thighs cut lengthwise or drumettes)
4 tbsp. mochiko flour
4 tbsp. cornstarch
4 tbsp. sugar
5 tbsp. shoyu
1/2 tsp. salt
1/2 tsp. aji, optional
2 eggs
2 cloves garlic, minced
3 stalks green onion, chopped
2 tsp. sherry

Cut chicken into serving or bite-size pieces. Soak in batter overnight. Fry in oil until cooked and golden brown.

Alternate: May use 1 1/4 inch cubes of fish.