I Got Laid Off | Final Week of Work, Relearning to Cook, & Breaking the News to My Family | Pt.02

The timing of my trip back home to Hawaii, literally the day after my last day of work, was crazy. Pulling that all-nighter was a must, and it lifted a lot of pressure off my chest. Now, I can confidently start job hunting again.

Even though it feels like every day brings another rejection letter to my inbox...Stay tuned for more updates as I navigate this new chapter
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Foodland's Mochiko Chicken recipe — it’s been a comfort during this tough time.
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INGREDIENTS
Mochiko Batter
4 tablespoons mochiko flour
4 tablespoons cornstarch
4 tablespoons sugar
4 tablespoons soy sauce (I used gf soy sauce)
2 cloves garlic minced
1/2 teaspoon grated ginger
1 tablespoon sesame seeds
1/4 cup thinly sliced green onions
1/2 teaspoon Salt
2 eggs beaten
Chicken Preparation
2 pounds deboned chicken thighs
oil for frying

INSTRUCTIONS
Cut chicken into bite-size pieces (or slightly larger).
In a bowl, mix together mochiko batter ingredients.
Marinate chicken for 5 to 12 hours in the refrigerator.
Fry in hot oil (350F), about 1 inch deep, until thoroughly cooked (165F) and golden brown on both sides.
Serve hot or cold.