Mochiko Chicken

5 tablespoons soy sauce

5 tablespoons sugar

4 tablespoons mochiko (rice flour), see note

4 teaspoons cornstarch

2 eggs

1 bunch green onions, finely chopped

½

teaspoon salt

1 clove garlic, crushed

2 pounds boneless, skinless chicken thighs

Combine 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.