5 lbs - Boneless Chicken Thighs (Cut into 1 inch bite size pieces)
1 Cup - Mochiko Flour
1 Cup - Corn Starch
1 Cup - Sugar
1 Cup - Aloha Shoyu
8 Cloves - Minced Garlic
2 Inches - Ginger Grated
6 eggs
1 Cup - Cornstarch (for after you marinate and strain the chicken).
Whisk everything together, add chicken, mix, place in fridge overnight. Mix a few times.
Strain chicken (leaving a little bit of marinade to create a batter). Add in about 1 cup of cornstarch to the strained chicken to make a thick pancake-like batter coating on the chicken.
Deep
fry at 350F until light brown, place on cooling rack.
Increase heat to 400F, fry again till dark brown, place on cooling rack. (alternatively I've started to use an air fryer to finish)
