Mince the garlic, and chop the green onions.

 
 

In a large mixing bowl, combine mochiko (rice flour), corn starch, sugar, salt, garlic and green onions.

 
 

Add the soy sauce.

 
 

Lightly beat the eggs and add to the mixing bowl.

 
 

Combine all the ingredients.

 
 

Using a paper towel, pat down the chicken to remove excess liquid. If using chicken breasts, butterfly each breast half and divide into two pieces.

 
 

Transfer the chicken to the batter. Cover and refrigerate overnight or at least 5-6 hours.

 
 

Using a sharp knife finely shred the cabbage. Transfer to a large bowl, fill it with water and let it sit for 10 minutes. Drain. Set aside.

 
 

Remove the chicken from the refrigerator. Using a large spoon, stir the mixture, scraping the bottom to loosen the cornstarch and remixing the batter. Cornstarch tends to settle.

 
 

Pour oil in a frying pan, up to about 1/2 inch high from the bottom of the pan. Heat the oil until 350℉. Test the temperature by dropping couple droplets of the batter. If the droplets fry right away and rise to the top the oil is ready for frying.

 
 

Place 4 to 5 pieces at a time in the oil. Don’t crowd the pan. The pieces should not touch each other. Fry 2 to 3 minutes. When the sides are starting to cook and turn color, turn the pieces over.

 
 

Fry for another 2 to 3 minutes or until completely cooked.

 
 

Remove with a tong and place them on top of a paper lined tray to let the oil drain.

 
 

Lightly and gently blot with a paper towel on top to remove any excess oil.

 
 

Line a dish with shredded cabbage. Cut the chicken on a bias and place the mochiko chicken on top.