5 tablespoons soy sauce
5 tablespoons sugar
4 tablespoons mochiko (rice flour), see note
4 teaspoons cornstarch
1 bunch green onions, finely chopped
1 clove garlic, crushed
2 pounds boneless, skinless chicken thighs
Combine soy sauce, sugar, mochiko, cornstarch, eggs, onions, salt and garlic; mix well. Transfer marinade to an airtight container; add chicken and coat thoroughly. Marinate in the refrigerator two or three days, stirring twice a day to recombine the marinade ingredients.
When ready to cook, heat about 1/2 inch oil in a fry pan over medium-high heat; fry chicken until meat is firm and no longer pink. Slice each piece into thirds and layer on serving platter.
Serves four to six.
Cook's note: Look for mochiko (rice flour) the Asian section of most grocery stores.