6 whole chicken breasts
1/2 c. soy sauce
1/2 c. mirin (or sherry)
1/3 c. sugar
1 clove garlic
1/4 tsp. ginger
2 eggs
1/4 c. milk
3/4 c. mochiko (rice flour)
1/2 c. peanut oil

Debone and skin chicken breasts and cut each in half. Marinate breasts in soy sauce, mirin, sugar, garlic and ginger for 2 hours. Dip breasts in eggs and milk mixture and coat with mochiko. Fry in hot peanut oil. When slightly cooled, slice in diagonal, bite-size pieces. Serve on shredded bed of lettuce.

Serves 6 to 8.