Mochiko Asian Fried Chicken ​

Servings: 5

Ingredients

	2 eggs
	2 tablespoons white sugar
	2 1/2 tablespoons garlic, minced
	2 tablespoons cornstarch
	1/4 cup sweet rice flour (mochiko)
	2 teaspoons salt
	2 green onions, chopped
	2 tablespoons oyster sauces
	2 1/2 pounds boneless chicken thighs, cut in half
	1 cup vegetable oil, for deep frying

Directions

Step 1 Combine eggs, cornstarch, sugar, garlic, rice flour, salt, green onions, and oyster sauce in a sizable bowl. Mix well. Stir in the chicken thighs, making sure to coat evenly. Cover and refrigerate overnight. Remove from refrigerator about ten minutes just before frying.

Step 2 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Step 3 Cook chicken in the hot oil in batches, until golden brown no longer pink inside.