Hawaiian Style Mochiko Chicken - cooking recipe

Ingredients

2 lbs boneless skinless chicken thighs or 2 lbs chicken breasts
5 tablespoons mochiko rice flour
5 tablespoons cornstarch
6 tablespoons sugar
5 tablespoons aloha shoyu
2 teaspoons sesame oil
1/2 teaspoon salt
1/4 cup green onion, chopped (for batter)
1/4 cup green onion, chopped (for garnish)
5 minced garlic cloves
2 eggs
1 1/2 cups canola oil (for frying)
sesame seeds (for garnish)

Preparation

In a large bowl mix together mochiko, corn starch, sugar, eggs, shoyu, salt, sesame oil, garlic and 1/4 cup of green onions.
Cut chicken into bite size pieces for quick and even cooking.
Fold chicken into batter and let marinate in the refrigerator for 24 to a maximum of 48 hours.
Stir mochiko chicken batter every once in a while so that the flavor is evenly distributed.
For large batches (for parties) I marinate it for at least 24hrs in a large bowl or pot, then I double Ziploc bag it, in batches and store them in a cooler on ice until I'm ready to cook it.
When ready, Deepfry chicken for about 5 - 7 minutes or until dark golden brown and place in a pan lined with paper towels to drain the excess oil.
Garnish with chopped green onion and sesame seeds.
If using chicken breasts, cook for 3 to 4 minutes and serve hot, the chicken will be nice and tender.