Mochiko Chicken

Arlene Sanae Mizukami, Class of 1963

• 2 lbs chicken thighs
• 4 Tbsp mochiko
• 4 Tbsp cornstarch
• 4 Tbsp sugar
• 5 Tbsp shoyu
• 1/2 tsp salt
• 1/2 tsp ajinomoto
• 2 eggs
• 1/4 cup chopped green onions
• 2 cloves garlic, minced or crushed

Debone chicken and cut each thigh into 2 or 3 pieces. Mix together remaining ingredients and pour over chicken. Stir to mix and let stand to marinate at least 5 hours.

Heat about 1-inch of cooking oil in skillet. With chopsticks lift individual pieces of chicken, one at a time, from marinade and place into skillet (oil should sizzle). Arrange as many pieces of chicken in skillet as will fit in one layer. Fry, turning to evenly brown all sides until chicken is cooked through.