1/4 cup chopped scallion
1/4 cup mochiko flour
1/4 cup cornstarch
1/4 soy sauce
1 1/2 tablespoon grated fresh ginger
3 cloves garlic, thinly sliced
1 tablespoon mixed black and white sesame seeds
2 egg, beaten
1 1/2 lb boneless, skinless chicken thighs (trimmed of excess fat if desired)
WARNING: This must be done the day before you want to make the chicken.
Place all ingredients in a resealable bag. Seal and squish around until the ingredients are evenly distributed and the chicken is well coated. Refrigerate at least 8 hours, preferably 16-24.
Heat about 1-inch canola oil in a large, heavy bottomed pan. Fry, turning once, until the chicken is cooked through and golden brown. Drain on paper towel-lined plates. Serve with rice and mac salad.
When I’ve made it before I cut into bite-sized chunks before marinating. That is how I’ve seen it served most frequently but this time I left the pieces whole so it was easier to divide the chicken among people for dinner and to pack for the next day’s lunches. It cooked just as fast, too!