Ingredients
10
10 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 10 servings
- Calories: 877
- Carbohydrate: 20g
- Fat: 69g
- Fiber: 0g
- Protein: 44g
- Sugar: 5g
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