5 lbs Boneless skinless chicken thighs 1/4 C Mochiko flour 1/4 C Cornstarch 1/4 C sugar 1/2 tsp Salt
2 Eggs 5 Tbsp Aloha Shoyu 6-7 Garlic cloves, minced 1 Tbsp minced Ginger 1/2 C sliced Green onions
Cut chicken into bite-size pieces. In a medium bowl, sift together mochiko flour, cornstarch, sugar, and salt, and mix well. In a small bowl, combine eggs, shoyu, garlic, and ginger. Whisk into dry ingredients. Add chicken. Fold in green onions, and make sure to coat all chicken pieces evenly. Marinate at least 4 hours; overnight is best. Deep-fry until golden brown.