Mochiko Chicken

5 tablespoons soy sauce5 tablespoons sugar4 tablespoons mochiko (rice flour), see note4 teaspoons cornstarch2 eggs1 bunch green onions, finely chopped#189;teaspoon salt1 clove garlic, crushed2 pounds boneless, skinless chicken thighsCombine soy sauce, sugar, mochiko, cornstarch, eggs, onions, salt and garlic; mix well. Transfer marinade to an airtight container; add chicken and coat thoroughly. Marinate in the refrigerator two or three days, stirring twice a day to recombine the marinade ingredients.When ready to cook, heat about 1/2 inch oil in a fry pan over medium-high heat; fry chicken until meat is firm and no longer pink. Slice each piece into thirds and layer on serving platter.Serves four to six.Cook's note: Look for mochiko (rice flour) the Asian section of most grocery stores.