Mochiko Asian Fried Chicken - cooking recipe

Ingredients

4 eggs
1/4 cup cornstarch
1/4 cup white sugar
5 cloves garlic, minced
1/2 cup sweet rice flour (mochiko)
4 teaspoons salt
4 green onions, chopped
1/4 cup oyster sauce
5 pounds boneless chicken thighs, cut in half
2 cups vegetable oil, for deep frying

Preparation

Combine eggs, cornstarch, sugar, garlic, rice flour, salt, green onions, and oyster sauce in a large bowl. Mix well. Stir in the chicken thighs, making sure to coat evenly. Cover and refrigerate overnight. Remove from refrigerator about 10 minutes prior to frying.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Cook chicken in the hot oil in batches, until golden brown and no longer pink inside.