Ingredients

• 4 eggs
• 1/4 cup cornstarch
• 1/4 cup white sugar
• 5 cloves garlic, minced
• 1/2 cup sweet rice flour (mochiko)
• 4 teaspoons salt
• 4 green onions, chopped
• 1/4 cup oyster sauce
• 5 pounds boneless chicken thighs, cut in half
• 2 cups vegetable oil, for deep frying

Instructions

1. 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.
2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. Cook chicken in the hot oil in batches, until golden brown and no longer pink inside.