Mochiko Chicken  
Recipe Number: 1097551765
Contributor: Omina
5 lbs Chicken thighs or a bag of wing flings
4 Tbsp Flour
4 Tbsp Cornstarch
4 Tbsp Sugar
5 Tbsp Soy sauce
5 cloves Garlic, crushed and minced
8 Tbsp Mochiko flour
4 tsp Salt
4 tsp MSG (optional)
4 stalks Green onion, finely chopped
4 Eggs
4 Tbsp Oyster sauce
Cooking Instructions
If using chicken thighs, debone and cut in half. Prepare chicken and set aside. In a large container, combine all ingredients and mix well. After mixture is mixed, add the chicken and stir until all pieces are coated. Cover and let marinate overnite in the fridge - mix chicken in the morning and put it back in the fridge until you are ready to cook. Ten minutes prior to cooking, take container out of the fridge. Fill a wok or pot with oil - any type - and heat. Test hotness of oil by dropping some batter in it. If oil is hot, batter will begin to cook on contact. If not, wait until it gets hot. Deep fry chicken until golden brown. Let cooked chicken drain on wire rack over some newspaper. Makes about 6 servings.