Chicken Thighs Yaki
- 2 lb. box chicken thighs
- ¼ cup mochi ko
- ¼ cup cornstarch
- ¼ cup sugar
- 5 tbsp. shoyu
- ¼ cup green onions
- 2 eggs
- dash of garlic
- ½ tsp. salt
- dash of monosodium glutamate
Take off bone from big end of thighs. In a large bowl mix all the ingredients. Soak the meat in the sauce for 2 hours or overnight. Fry in deep oil or pan fry.
