Mochi Chicken

1 lb. chicken chopped to about nugget-size

½ cup mochiko flour (found in the Asian section of the grocery store)

¼ cup cornstarch

2 Tbsp. flour

½ cup shoyu (some online recipes say to add salt. I suggest to NEVER do this – shoyu and soy sauce is salty enough already)

¼ minced onion (and/or 1 stalk of green onions, finely chopped)

½ Tbsp. garlic powder

½ tsp. ginger powder

3 cloves garlic, finely minced 

1.  Combine all in a large bowl, mix, and let sit overnight.

2.  Deep fry on med-high heat, adjusting heat when necessary, for about 10-15 minutes, until golden brown, ensuring that the nuggets stay separated while frying. To double check if the nuggets are fully cooked, cut the thickest piece in half.

3.  Drain each batch of nuggets on paper towels or in a strainer, and plate them on a dish. Servings: 5-10.