Hawaiian Style Mochiko Chicken

• 2 lbs boneless skinless chicken thighs or 2 lbs chicken breasts
• 5 tablespoons mochiko rice flour
• 5 tablespoons cornstarch
• 6 tablespoons sugar
• 5 tablespoons aloha shoyu
• 2 teaspoons sesame oil
• 1/2 teaspoon salt
• 1/4 cup green onion, chopped (for batter)
• 1/4 cup green onion, chopped (for garnish)
• 5 minced garlic cloves
• 2 eggs
• 1 1/2 cups canola oil (for frying)
• sesame seeds (for garnish)

1. In a large bowl mix together mochiko, corn starch, sugar, eggs, shoyu, salt, sesame oil, garlic and 1/4 cup of green onions.
2. Cut chicken into bite size pieces for quick and even cooking.
3. Fold chicken into batter and let marinate in the refrigerator for 24 to a maximum of 48 hours.
4. Stir mochiko chicken batter every once in a while so that the flavor is evenly distributed.
5. For large batches (for parties) I marinate it for at least 24hrs in a large bowl or pot, then I double Ziploc bag it, in batches and store them in a cooler on ice until I'm ready to cook it.
6. When ready, Deepfry chicken for about 5 - 7 minutes or until dark golden brown and place in a pan lined with paper towels to drain the excess oil.
7. Garnish with chopped green onion and sesame seeds.
8. If using chicken breasts, cook for 3 to 4 minutes and serve hot, the chicken will be nice and tender.

chicken, rice flour, cornstarch, sugar, aloha shoyu, sesame oil, salt, green onion, green onion, garlic, eggs, canola oil, sesame seeds

Taken from www.food.com/recipe/hawaiian-style-mochiko-chicken-473305 (may not work)