5 lb. boneless skinless chicken thighs
1/4 cup sweet rice flour (Mochiko)
1/4 cup cornstarch
1/4 cup granulated sugar
1/2 tsp. salt
2 eggs
5 tsp. soy sauce (Shoyu)
5 garlic cloves, minced
1/3 cup green onions, sliced
2 tsp. sesame seeds (optional)

Cut chicken into bite-size pieces. Pour rice flour into a medium bowl. Sift in cornstarch, sugar and salt; mix well.

In a small bowl, combine eggs, soy sauce, and garlic. Whisk into dry ingredients. Add chicken to mixture. Fold in green onions, and sesame seeds (if using).

Pour into a large resealable plastic bag (Ziploc). Marinate in refrigerator for at least 4 hours, overnight is best. Move chicken around every hour.

Deep-fry until golden brown.

Submitted by: Jzordyn Aeris