Mochiko Asian Fried Chicken

4 eggs

¼ cup cornstarch

¼ cup white sugar

5 cloves garlic, minced

½ cup sweet rice flour (mochiko)

4 teaspoons salt

4 green onions, chopped

¼ cup oyster sauce

5 pounds boneless chicken thighs, cut in half

2 cups vegetable oil, for deep frying

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.