Mochiko Chicken

• 2 pounds boneless, skinless chicken thighs
• 1/4 cup mochiko flour (also known as sweet rice flour)
• 1/4 cup cornstarch
• 1/4 cup sugar
• 1/4 cup soy sauce
• 1/2 teaspoon kosher salt
• 2 large eggs, beaten
• 1/4 cup chopped green onions, both white and green parts (about 4 green onions), plus more for garnish
• Neutral oil, for frying
• 2 garlic cloves, peeled and extra finely grated
• 3 to 4 sheets nori, cut into 1-inch wide strips (optional)
• 3 cups steamed rice, for serving

1. Cut the chicken thighs into 2-inch-long strips and place them in a bowl. In a small bowl, combine the mochiko, cornstarch, sugar, soy sauce, salt, eggs, green onions, and garlic, and whisk until fully combined. Pour the batter mixture over the chicken and mix to coat evenly. Marinate in the refrigerator for at least 5 hours, preferably overnight.
2. Line a baking sheet with paper towels or newspaper and place a wire rack on top. Fill a Dutch oven or high-sided pot with oil to a depth of 2 inches and heat over medium-low heat to 330u0b0 to 340u0b0F. Remove the chicken from the bowl and wrap each piece with a strip of nori (if using).
3. Without crowding the pot, add as many pieces of chicken as you can to the hot oil; the temperature will drop to between 315u0b0 and 325u0b0F when you add the chicken. Fry the chicken for 6 to 7 minutes, turning with a skimmer or long chopsticks to brown evenly. The chicken will be golden brown when it's done and the internal temperature should be 165u0b0F. Remove with a skimmer or long chopsticks and let cool on the wire rack for 8 to 10 minutes. Continue this process until all the chicken has been cooked. When ready to serve, garnish with freshly chopped green onions and serve with rice.

chicken, flour, cornstarch, sugar, soy sauce, kosher salt, eggs, green onions, oil, garlic, nori, steamed rice

Taken from food52.com/recipes/81103-mochiko-chicken (may not work)