Mochiko Chicken Tacos with Pickled Japanese Plum Aioli

Ingredients

• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 2 T mochiko flour
• 2 T tapioca starch
• 2 T sugar
• 2 T soy sauce
• 1 T sherry wine
• ¼ tsp salt
• 1 egg
• 2 T green onion, chopped
• 2 cloves garlic, minced
• neutral oil for frying, such as avocado

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