Aloha! When I was growing up in Hawaii, Mochi Chicken was common and favorite dish for pot lucks, picnics, school lunches, etc. As an adult, it's one of my favorites to add to my bento box lunch (served with rice, of course). MOCHI CHICKEN Ingredients: 4-5 lbs skinless chicken thighs, deboned 1/2 cup mochiko flour (Japanese glutinous rice flour) 1/2 cup cornstarch 1/2 cup sugar 5/8 cup shoyu 4 cloves garlic, minced 1 tsp salt 4 eggs Directions: Cut deboned chicken into bite size pieces. Mix ingredients and marinate overnight or approximately 6 hours. Fry in oil until brown. Can be served hot or cold