If the chicken is not already boneless, bone it and cut into finger-sized nuggets.

In a bowl, combine the mochiko sweet rice flour, cornstarch, sugar, soy sauce, salt, beaten eggs, chopped green onion, and minced garlic.

Mix the ingredients well to create a marinade.

Add the chicken nuggets to the marinade.

Ensure the chicken is fully coated in the marinade.

Marinate the chicken in the refrigerator overnight, or for at least 10 hours.

Heat oil in a deep fryer or large pot to 350 degrees Fahrenheit (175 degrees Celsius).

Carefully add the marinated chicken pieces to the hot oil, being sure not to overcrowd the fryer.

Fry the chicken until golden brown and cooked through, approximately 6-8 minutes.

Remove the fried chicken nuggets from the oil using a slotted spoon or tongs.

Place the fried chicken on a wire rack or paper towel-lined plate to drain excess oil.

Serve the mochi chicken as a main dish with fried rice, potato salad, or macaroni salad.

Alternatively, serve as an appetizer with dipping sauces such as pineapple or mustard sauce, hot mustard, or sweet and sour sauce.