Hawaiian Mochiko Chicken

¼ cup white sugar

¼ cup mochiko (sweet rice flour)

¼ cup cornstarch

½ teaspoon salt

2 eggs

½ cup sliced green onions

5 tablespoons soy sauce (such as Aloha™ Shoyu)

2 tablespoons sesame seeds

4 cloves garlic, minced, or more to taste

3 pounds skinless, boneless chicken thighs, cut into strips

2 cups vegetable oil for frying

Mix sugar, mochiko, cornstarch, and salt together in a bowl.

Whisk eggs, green onions, soy sauce, sesame seeds, and garlic together in a bowl. Whisk into the flour mixture to form a smooth batter.

Stir chicken strips gently into the batter. Marinate in the refrigerator, 4 hours to overnight.

Fill a deep saucepan with 1 1/2 inch oil; heat over medium heat. Fry chicken strips in batches in the hot oil, turning occasionally, until golden brown and no longer pink in the center, about 7 minutes.