Mochiko Chicken

Ingredients

• 5 large eggs
• 1 cup white rice flour
• 1 cup soy sauce
• 1 cup chopped green onions
• 0.5 cups white sugar
• 0.33 cups cornstarch
• 6 cloves garlic , minced
• 1.5 tablespoons salt
• 1 teaspoon cayenne pepper
• 5 pounds boneless skinless chicken breasts , cut into strips
• 4 cups oil for frying , or as needed

Instructions

1. 1

   Mix together eggs, rice flour, soy sauce, green onions, sugar, cornstarch, garlic, salt, and cayenne pepper in a large bowl until well combined. Add chicken; stir to coat. Marinate in the refrigerator for 24 hours.

2. 2

   Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).

3. 3

   Working in batches, cook battered chicken in hot oil until golden brown and crisp all over. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C). Drain fried chicken on a paper towel-lined plate.