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Stir together eggs, soy sauce, sugar, sea salt, green onions, and garlic in a large bowl. Sift together the flour, cornstarch, and mochiko; fold into the egg mixture until smooth. Add chicken and mix until well coated. Cover bowl with plastic wrap and refrigerate overnight. Remove the chicken from the refrigerator, and mix again to redistribute. Heat a large pot of oil to 350 degrees F (175 degrees C). Deep fry chicken wings until golden brown and cooked through; drain on paper towels.
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Lemon zest and pepper blend — wings, fish, grilled chicken
Electric mochi pounder — authentic pounded mochi rice cakes
Silicone molds for uniform mochi — daifuku, mochi ice cream
Compact sous vide circulator with app — Bluetooth control, 1100W
Rotisserie attachment for Weber kettle — whole chicken, prime rib