I think the best 2 ways to enjoy tasty food are smoked or fried.  Costco bone in thighs comes in 2 5-pound packs and wanted to see how it would be to have different marinated flavors - one teriyaki and one fish sauce on the smoker.  Most protein that is well smoked usually doesn't have a crispy crunch and thought why not get that crispy chicken skin by dipping it in equal parts mochiko and cold water after resting in the refrigerator overnight to get the flavors develop.  

This is a fun way to experiment with flavors and styles of cooking!

Ingredients/Directions

1. Chicken thighs smoked with favorite recipe, refrigerated overnight (Teriyaki Chicken / Chicken / BBQ Smoke / Recipes | Cooking with Aloha, Texas Style (cooking-with-aloha-texas-style.com) or Fish Sauce Chicken Wings Smoked and Fried / Chicken / BBQ Smoke / Recipes | Cooking with Aloha, Texas Style (cooking-with-aloha-texas-style.com)
2. Combine equal parts cold water and mochiko in a bowl for a thin consistency to just lightly coat the chicken. I did 1 Cup for 10 pounds of chicken.
3. Bring refrigerated chicken to room temperature
4. Heat cooking oil to 350 F and cook until golden brown and crispy about 5 minutes.
5. Chicken returns to its crispiness in an air fryer making wonderful leftovers for busy midweek dinners.