Norimaki Chicken

	

5	lbs.		chicken thighs
			sushi nori

Sauce:
¼	cup		mochiko
¼	cup		cornstarch
¼	cup		sugar
2-3	cloves		garlic, minced
½	cup		green onion
1	tsp.		salt
5	T.		shoyu

1)	Debone chicken thighs and cut each thigh into 4 pieces.
	Set aside.
2)	Combine sauce ingredients.  Marinate chicken in sauce.
3)	Cut sushi nori sheets into 8 pieces.  Wrap each chicken 
	piece with the nori.
4)	Deep fry.