Dining in with Garlic Chicken

Another rainy night in Seattle and a craving for some garlic chicken! Easiest thing to do? Bring out your fresh garlic (lots of it), and pot for deep fat frying! This recipe has been passed down from friends and is made mainly by taste and while it isn't quite like Mitsu-ken or Sugois, it has a flavor that speaks of home :)

           Local Style Garlic Chicken

• Chicken breast cut up into bite size fryable pieces
• 2x equal proportions of shoyu (soy sauce) and sugar combined
• 5-6 or more cloves of garlic minced
  
• 1/2 cup chopped green onion
• 2 to 1 proportion of cornstarch to flour mixed in a ziploc bag
  
• Oil for frying

1. Combine chicken pieces, minced garlic, & one of the shoyu/sugar mixture into a ziploc bag and let marinade for at least 30 mins.
2. Mix green onions and other shoyu/sugar mixture together in a bowl and let sit
3. After marinading, place several pieces of chicken into the ziploc bag with cornstarch/flour and coat.  Heat up oil on stove and fry when hot.  Keep adding chicken to dry mixture for coating as frying occurs to ensure each piece is properly coated.  *Note: Oil will thicken when frying as cornstarch/flour mixture make a rue-like form.  May have to switch out oil in between frying.  I do so at least once. Generally, you do not need to completely immerse the chicken in oil, but have just enough to fry sides and bottom, flip.
4. Place fried pieces on paper towel for draining.  After slightly cooled, place chicken in larger serving bowl  and pour green onion/shoyu/sugar mix over the top and lightly mix so that sauce coats each piece.
5. Enjoy over a hot bowl of rice!