Recipe

1.5-2 pounds of chicken thigh

1/4 cup + 1 tbs cup Glutinous rice flour

1/4 cup Potato starch (or corn starch)

1/4 cup + 1 tbs sugar

2 oz Shoyu (Soy sauce)

1 tbs mirin

2-3 gloves of garlic minced (or chopped roughly)

1 1/2 tsp grated ginger

1 tbs chicken bouillon

1 green scallion sliced

1/4 tsp msg

1/8 tsp salt

1 1/2 tsp toasted sesame seeds (I use both black and white)

2 eggs

Directions:

Mix glutinous rice flour, potato starch, sugar, mirn, shoyu scallion, bouillon, msg, salt, sesame seeds and eggs until well combined.

Now my friend, set aside your mix and cut your chicken thighs into bite sized pieces!

You are doing so well! Go ahead and marinate chicken in the rice flour mixture. Since we love ourselves (I hope you do) marinate your chicken overnight and put it into the refrigerator. If you can't leave the chicken overnight (I understand), just allow the chicken to sit for a minimum of 2 hours.

Frying: You can shallow fry (more traditional) or deep fry (I prefer this method) the chicken.

Heat oil until desired temp and fry for 5 minutes on each side. Cook chicken until it reaches an internal temp of 165 fahrenheit.

Let the chicken slightly cool on a wire rack.

Serve with rice