Jo Anne Sugimoto


This chicken recipe has been with my family for over 40 years and as recently as 15 year ago has been on the New Year's menu every year. My son loves this chicken recipe so much that he tries to hide them in the refrigerator. He's a little bothered that I am sharing this recipe with everyone that is willing to try it. Let me know how you like it or if you need to ask me a question. :-) Aloha!

★★★★★ 3 votes


3 lbs.
chicken thighs, deboned, cut into bite size pieces
1 c
shoyu - soy sauce
1/4 c
1 c
3 Tbsp
brown sugar
1 c
mochiko - japanese rice flour
1 c
2 clove
garlic, finely minced
2 Tbsp
ginger root, finely grated
1/2 tsp
kosher salt
1/2 c
green onions, chopped thin
4 Tbsp
oyster sauce
flour for dredging


1Combine all ingredients together (except the flour) in a large container and mix well, make sure that the sugars are well incorporated.
2Add the chicken to the sauce and marinate 4 to 6 hours in the refrigerator.
3Drain the chicken piece a few at a time and dredge lightly in the flour. Drop chicken pieces separately in hot oil and fry them till they are golden brown, do not over fry as the chicken pieces are small they cook up pretty fast
4You can serve it with rice, hot or cold. Enjoy!

About this Recipe

Course/Dish: Chicken
Regional Style: Asian