Mochiko Chicken

1

In a separate bowl, whisk together the eggs, mochiko flour, cornstarch, soy sauce, granulated sugar, sesame seeds, grated garlic, salt, and chopped green onions until smooth.

2

Cover the bowl and place it in the refrigerator to marinate for at least 4 hours or overnight for best results.

3

Heat the neutral oil in a deep skillet or Dutch oven to 325°F. Working in batches, gently add the marinated chicken pieces to the hot oil.

Full recipe & nutritional value on foodfaithfitness.com