MOCHI FRIED CHICKEN 2011

MOCHI FRIED CHICKENIngredients:2 – 5 pounds deboned chicken
1/2 cup mochiko flour (Japanese glutinous rice flour – available in Asian markets)
1/2 cup cornstarch
1/2 cup sugar
1/2 cup soy sauce
1 tsp salt
4 eggs, beaten
4 cloves garlic, minced
1 stalk of green onion, chopped fine

Preparation:

Debone the chicken and cut into bite-sized pices and set aside.

Combine the remaining ingredients and mix well. Add the chicken. Marinate for about 6 hours or overnight in refrigerator.

Drain chicken and deep-fry at 350 degrees until brown. Drain and serve.