Directions

1. Combine the eggs, rice flour, cornstarch, sugar, soy sauce, salt, scallions and garlic in a large bowl.
2. Pour over the cubed chicken, cover, transfer to the fridge to marinate for at least 1 hour but preferably overnight.
3. Heat 1" of oil in a heavy skillet over medium-high heat.
4. Cook the chicken until golden brown, turning frequently to ensure it doesn't burn.
5. Garnish with teriyaki sauce, furikake, and more sliced scallions.
6. Can be served hot or cold. Enjoy!