PREPARATION

Debone chicken thighs (2 pkgs).  Season with salt & pepper.  Boil 1 c. sugar & 1 c. sake till sugar is dissolved.  Cool.  Save 1/4-1/2 c. sauce for later use.  Marinate in sauce overnight or if in a hurry 2-3 hours.  Dredge with mochiko.  Fry till golden brown.  Combine remaining sugar-sake sauce with 1/4 c. shoyu.  Dip each piece of chicken & place on rack with pan underneath.  Bake 350 for 15 mins. each side basting frequently.  Cool and slice like chashu.