Mochiko Chicken

I ran across this recipe online when looking for an easy local recipe.  It was pretty simple because I just marinated the chicken over night and fried it the next day.  

5 pounds chicken boneless thighs or chicken wings (may do breasts but may be more dry)
4 eggs, beaten
10 tbsp soy sauce
6 tbsp sugar
8 tbsp mochiko (rice flour)
8 tbsp cornstarch
4 cloves garlic, minced
1 tsp salt
1/2 cup green onion, finely chopped
1 tbsp sesame seeds
1 tsp fresh ginger, grated
1 tbsp Sesame oil

oil for frying

Mix everything (except chicken and oil for frying). Place chicken in bowl and marinate chicken for 5 hours or overnight in refrigerator. Fry chicken in 1-inch hot oil until golden brown on both sides. Cool and cut into slices.