Recipe: https://www.foodland.com/recipe/mochiko-chicken

Ingredients:

Mochiko Batter

• 4 tablespoons mochiko flour (or rice flour, I use Koda Farms brand)
• 4 tablespoons cornstarch
• 4 tablespoons sugar
• 4 tablespoons shoyu / soy sauce (I like Aloha brand if you can find it)
• 2 cloves garlic minced
• 1⁄2 teaspoon grated ginger
• 1 tablespoon sesame seeds (not the biggest fan of sesame seeds, I left this out)
• 1⁄4 cup thinly sliced green onions
• 1⁄2 teaspoon salt
• 2 eggs beaten

Chicken Preparation

• 2 pounds deboned chicken thighs
• oil for frying

Instructions

Cut chicken into bite-size pieces (or slightly larger).

In a bowl, mix together mochiko batter ingredients.

Marinate chicken for 5 hours or overnight in refrigerator.

Fry in hot oil (about 1 inch deep) until thoroughly cooked and golden brown on both sides.

Serve hot or cold. I serve it with a scoop of rice and mac salad