1½lbschickenBoneless, skinless, cut into bite-sized pieces.
2clovesgarlicMinced.
1½tbspStevia
2tbspshoyu2 tbsp + 1 tsp. Kikkoman shoyu.
1tsprice wine
1tsphot sauce
1½tbsphoney
½cmochiko flour
Instructions
Skin and debone chicken if necessary. Cut into bite-sized pieces. The larger they are, the longer they'll cook. Mince the garlic and combine the chicken, garlic, Stevia, shoyu, rice wine, hot sauce (optional) and honey into a bowl and mix thoroughly. Marinate in the fridge for at least 30 minutes.
Mix in the mochiko flour and deep fry in oil. The oil should cover about ¾ of the chicken. Turn chicken as needed until you get a nice brown all over.
Optional: For extra crispiness, fry for a second time for about 1 minute. This will really crisp up the chicken and provide some added crunch to each bite.
Notes
Use Kikkoman shoyu (or any strong shoyu) for this recipe. The commonly available Aloha shoyu in Hawaii is more suited for dipping sauces rather than for cooking.
Many mochiko chicken recipes use raw eggs to puff up the batter. Add a little more flour so that the mochiko chicken is not too wet when cooking.