Ingredients

• 4 eggs
• 0.25 cups cornstarch
• 0.25 cups white sugar
• 5 cloves garlic , minced
• 0.5 cups sweet rice flour , mochiko
• 4 teaspoons salt
• 4 greens onions , chopped
• 0.25 cups oyster sauce
• 5 pounds boneless chicken thighs , cut in half
• 2 cups vegetable oil , for deep frying

Instructions

1. 1 Combine eggs, cornstarch, sugar, garlic, rice flour, salt, green onions, and oyster sauce in a large bowl. Mix well. Stir in the chicken thighs, making sure to coat evenly. Cover and refrigerate overnight. Remove from refrigerator about 10 minutes prior to frying.
2. 2 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. 3 Cook chicken in the hot oil in batches, until golden brown and no longer pink inside.

Nutrition per serving