Spicy Mochiko chicken by Ka'ui

Ka'ui's Spicy Mochiko Chicken:

INGREDIMENTS:
- Boneless, skinless chicken thighs
- Dash of shoyu - (we only use Aloha brand Shoyu)
- Dash of onion powder
- Dash of garlic powder
- Pepper to taste
- Mochiko flour (we use Koda Farms brand)
- Oil to fry

WHAT TO DO:
1. Cut chicken into bite size pieces
2. Add dash of shoyu, onion powder, garlic powder, and pepper.
3. Add mochiko flour (enough to evenly coat all chicken) and mix with hands.
4. Let chicken sit in refrigerator for approx. 20 minutes to marinate.
5. After letting chicken sit, heat about 2" of oil and fry chicken until brown.

Honey-Garlic Sauce:
INGREDIENTS:
- Fresh minced garlic (about 5 big cloves)
- Butter
- Shoyu (lots of it)
- Mirin *1/4 cup mirin to 1 cup of shoyu*
(MIRIN SUBSTITUTE: Dissolve 1/4 cup sugar in 1/2 cup white wine)
- Sesame Oil (1 teaspoon)
- Honey *2 tablespoons to every 1 cup shoyu*
- Sugar *1 cup sugar to every 1 cup shoyu*
- Spicy chili pepper flakes (3 tablespoons)

WHAT TO DO:
1. In a pot, brown garlic in butter.
2. Add shoyu, mirin, sugar, honey, sesame oil, and chili pepper flakes.
3. Bring to a boil.
4. Add more sugar, honey, & chili pepper flakes if needed, depending on how sweet & spicy you want it.

WHEN FINISHED:
Add fried chicken into pot with sauce and let sit for 3 minutes.
Remove from pot and serve.