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What you need:

4 tbsp sugar

5 tbsp soy sauce

1/4 cup sesame oil

1 tbsp oyster sauce

2 eggs, beaten

5 tbsp cornstarch

3 tbsp flour

6 tbsp mochiko flour ( sweet rice flour)

3 garlic cloves, crushed

1/2 cup chopped green onions

few dashes of salt

4 large boneless, skinless chicken breasts cut into pieces about two inches in length

oil for frying

What you do:

Mix together  the sugar and soy sauce until the sugar has dissolved.  Add the rest of the ingredients except the chicken.  Mix marinade well and pour into a large bowl or Ziplock bag. Add the chicken and marinate in the refrigerator for a minimum of two hours.

Pour enough oil into a large fry pan to a depth of 1/4 inch and heat over medium high heat.  Fry the chicken in batches for about 3 – 4 minutes per side or until the chicken is cooked through.  The cooking time will depend on how thick your pieces of chicken are.  I prefer to pound the chicken breasts so they cook evenly and quickly.  This also tenderizes the chicken.  Alternately you can use chicken tenders or if you prefer, chicken thighs.

Remove the chicken and drain on a paper towel lined plate.  Serve right away or pack it up and take it to the beach.

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