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.