Instructions: Combine the soy sauce, mirin, sugar, garlic and ginger root. Add the chicken, cover and marinate in the refrigerator 4 to 6 hours.

About 30 minutes before serving, combine the eggs and milk. Heat the oil in a large skillet over medium heat. Dip the chicken in the egg mixture, then in the sweet rice flour to coat. Fry the chicken until browned, 20 minutes. Cool slightly and cut diagonally into 1/4-inch-thick slices.

This recipe yields about 60 pieces.

Yield: 60 pieces

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