Fried Shoyu Chicken

Sueko Fukuda, Friend of HHS

• 1 2-lb box chicken thighs (remove bone)
• 4 Tbsp mochiko
• 4 Tbsp cornstarch
• 4 Tbsp sugar
• 1/2 tsp salt
• 5 tsp shoyu
• 1/2 tsp ajinomoto
• 2 eggs
• 2 Tbsp green onion, chopped fine
• 1 clove garlic, chopped fine
• Parsley (decoration)

Mix above ingredients, except parsley, and soak chicken for about 2 hours or overnight. Put about 1/2 to 1-inch oil in pan and fry chicken till cooked.

NOTE: It is easier to debone chicken if it is partially thawed.