Korean Chicken

Karen Ishikane Tani, Class of 1965

Sauce:

• 1/2 cup shoyu
• 1/2 cup sugar
• 1/4-1/2 cup water
• 2 cloves garlic
• Chopped green onions
• 2 tsp crushed red pepper (Schilling)

Let sauce stand for 1/2 hour. Prepare chicken bits–dip into beaten eggs and roll in flour. Brown chicken till cooked, then dip into sauce. Let drain on paper towel.