One of my fondest memories was when I was doing a month long solo backpacking/camping trip on the east coast of Taiwan. It was extremely rainy, and I ran into a street vendor who was selling this style of chicken. It was so good, that I walked back in the rain to get more. I miss Taiwan. I hope you all stay safe out there.
I don't know why RUclips recommended this video instead of my usual high-tech stuff, but here I am 11 minutes later as a new subscriber. Great content, can't wait to try this!
🥢BUY MY WOK USA - amzn.to/2QWofkY Canada - www.amazon.ca/dp/B07RJ39JVL (low stock) Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock) Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order) So excited to launch my first product! A great wok set, just like I have used in my videos over the last 2 years. Learn more and consider improving your Chinese cooking skills with a new wok!
Is what you refer to as “cooking wine” called Shao Xing Huadew? I hope so, because I have some in my cupboard! Thank you in advance for your reply. I am new to your channel.
@@eldarmark Carbon steel is composed of roughly 99 percent iron to 1 percent carbon, while cast iron normally contains 2 to 3 percent carbon to 97 to 98 percent iron. Essentially, less carbon makes the metal more durable, and you can get away with making a much lighter pan. The main difference between a cast iron pan and a carbon steel one is therefore weight, but on average they tend to perform quite similarly.
I have made this dish so many times and everyone in my house loves it! thank you so much I love your channel and recipes they are amazing - I also never knew about thick potato starch before this, makes so much better coating. DO NOT STOP MAKING VIDEOS!
1st time watching your channel a couple of minutes into the video and I notice how beautifully u'r instructions are no hurry but accurate speed so as the ppl watching understand it and I must say u have a very good voice. Subscribed dear
you must be one of the best instructors i've seen online, as you are concise, descriptive, and have a soothing and well-tempered manner of elucidating - do NOT change your awesome formula!
Girl. My sister and I just made this and are currently eating it 😍 omg. It is so good. The best popcorn chicken I’ve ever had! The flavor is so wonderful and unique. I’m gonna make this over and over again. The only thing we did differently was that we added fried garlic on top along with the salt and pepper mix with chili flakes 😍 it was amazing on its own and dipped in hoisin sauce. Thanks so much for the recipe!!!
And she provides many tricks and techniques/substitutions I have not learned anywhere else across years of food and recipe channels I've subscribed / saved for years.
Just made this recipe last week and it turned out fantastic. I had to up it 4x for our family but it still turned out great. it was perfect for my Fiance who has a gluten intolerance and some of the best fried chicken I've made. Thank you!
I just made it, it’s absolutely delicious! I bought a bag of Bob’s red mill potato starch at the grocery store, and it worked very well! It came out very crispy on the outside, but moist and tender on the inside. My mom said it was too salty for her, and I think I have to agree. The soy sauce already has a lot of salt in it, so you can probably remove the salt from the marinade. Also, even though I dried my basil beforehand, the oil still jumped like crazy when I put it to fry! So you have to be VERY CAREFUL when you fry the basil. I think this is my favorite chicken ever! Just add salt to taste, everyone has a different palate.
Your recepies are truly comprehensive. Substitutions, reccomendations, helpful tips, cultural insights, prep and serving suggestions; you don't miss a thing! It makes me feel really confident when I try cooking your recepies myself. I've made quite a few, including these devastatingly addictive popcorn chicka-dees. You're a dear lady! Thank you so much.
Omg it was so nice of you to give tips on replacing ingredients, where i live it's pretty tough to find most of these ingredients, so i end up not making these recipes even though i love oriental cuisine. Thanks!!!
I made it a point to shop for these ingredients today! My young son and I cooked this for our dinner and it was wonderful. Easy to follow and understand video, which we followed as we cooked. You're a natural teacher, and we'll be making your recipes again! Thank you!
I love your approach on explaining all the steps from the spice blend to the basil, moreover you suggest replacements meaning everyone can cook the meal even tho they dont have all the exact same ingredients! I will definitely try the recipe! Thanks you so much for sharing it
i love when you make recipes that you particularly love and can't stop eating. that is all of the proof anyone needs that your food and recipes are delicious.
this is my first video for you and i'm instantly subscribing. Your instructions are very clear and i enjoy how you are providing alternatives to ingredients!
Thankyou for printable recipes! A lot of help when you have a simple bit of paper to follow in the kitchen. And great job with all the alternatives suggestions.
I just made this and it was AMAZING!! My roommates and I couldn't stop eating them. I didn't make the jiao yan or use basil and just seasoned it with salt and pepper and it was soooo good!
This video is explained so well and in detail, ,i love how you elaborate each step, it was pleasant to listen to and follow because of the clarity. Thank you.
Youre one of ytube most reliable cook for Chinese food👍 very clear explanations & delicious recipes😍 i definitely will try ur recipes for cooking😃 thank u very much 🙏
I'm a white guy that never learned to cook growing up that started teaching myself how to cook Asian food off RUclips and Google a few years ago. Thanks internet, I can now feed myself.
RUclips is so convenience. During my mom's time she need to pay money for cooking classes, now we just need to find the recipe and the how to cook it on RUclips.
just made this with my gf and it tastes pretty good! We didn't have the sichuan peppercorn, white pepper, or sweet potato starch. We replaced the sweet potato starch with tapioca, and just used ground up salt and pepper for the seasoning
The Jiao Yan is so good. I made a batch of it and have been putting it on random things. Tonight, I just used the wok that she sells and made a vegetable stir fry with the Jiao Yan. Perfect.
How the hell did I get here? She’s so descriptive and the chicken looks amazing. Got me reevaluating my life and considering I’d there is a place for Asian cuisine in it.
@@Kube_Dog not all use MSG, and even then it's not scientifically proven to be bad. You can actually find naturally occuring glutamates in stuff like tomatoes, parmigiano reggiano and other foods. You've just been brainwashed into thinking they're bad because of the mythical but never scientifically proven Chinese Restaurant Syndrome. But keep peddling that lie bro. There was absolutely no MSG used in this recipe but sure keep saying "tons of MSG in Asian recipes" 🙄
Hello, watching and enjoying from Israel 🇮🇱 Israel has more Chinese tourists than from any other nation and now I'll be able to cook for them if need be!
TheMegillahguerrilla ...God Bless Israel!! From American Christians, Much love, prayers and blessings your way!! And I think it's so cool that all of us from anywhere can enjoy this young lady's amazing delicious recipes!!😊
You have a beautiful personality and you are a wonderful cook I've been watching you for about 8 years now and it is a pleasure in watching you cook I enjoyed all of the recipes you have a wonderful smile take care of yourself and thanks for sharing
That's not exactly true. Corn Flour (Polenta) and Corn Starch (Maizena) are very different products, starch may be harder to obtain in the UK but that doesn't mean that flour is the same.
@@Zabuzakashi whatscookingamerica.net/Q-A/BritishTerms.htm Yes I know that starch is very different to flour. However in the UK we call it Corn Flour. Just like you guys say a lot of different things to people here in the UK.
Today I learned! Incorrectly naming things is so confusing
5 лет назад+16
Corn meal in 🇺🇸 is simply corse ground corn. I've never heard the term "corn flour" in my part of the U.S. We use corn meal for corn bread. We use corn starch for a thickening agent mostly.
I made this today for the first time and I could not believe how super crunchy it was. You’re so right about the lumpy starch, made a real difference! Couple things I replaced since I didn’t have what the recipe called for at the time: - replace AP flour with rice flour - replace sweet potato starch with tapioca flour - replace fresh orange juice with 1tsp of white vinegar And I just used 1 chicken breast but it yielded so much, about 3-4 servings. Thank you so much for this recipe. It really reminds me of the Taiwanese chicken popcorn I had so often in Orange County boba shops 💛💛💛
I just tried this, and it was great! Pro tip, you can swap out the salt and pepper for six grandma's sichuan pepper mix. That stuff is absolutely amazing.
You're videos are wonderfully coherent and thorough, and you provide rich side notes on the fly without any distraction. Thank you so much for your efforts to produce extremely well produced recipes.
This is the first of your videos ive seen and im really impressed by not just showing the steps but explaining the reasons for each part and explaining what substitutes people can use and why. I think a lot of other channels can benefit from copying your style. Keep up the great work!
"I have some [chicken breast] in the fridge, so that's what we're using today." That's how some of my best (and worst) recipes start!! :) I like your style.
Some salts decompose readily upon heating such as bicarbonates salts. While some salts are stable when heated such as sodium chloride. However, if the cation in a salt has a high polarising power towards especially carbonates, hydroxide and nitrates ions, the salt will decompose to form a more stable salt.
I got your wok when it first came out. Last year, my son wanted a wok. I know which one! I bought it for him & he loves it. This is dinner tonight! Thanks again, Mandy. Continuing success. I love it when entrepreneurs get it right!
Love your explanation on the science of tenderizing the chicken. I'll try out this recipe and replace thai basil with curry leaves. It'll taste great I'm sure!
Bless your soul. Your commentary is very great and detailed ! Also I just recently ate this the other day. So it came up in my feed and I was like yes!!! I was wondering what the leaf was....I was trying to figure out what they used... thai basil huh? Awesome. Love it. ... I was wondering if u would suggest using panko crumbs or cornstarch ?
Made this today and it tasted so good. I didn't have white or szchuan peppercorns or potato starch so I improvised a bit. Cornstarch was a good replacement I just added panko to it though for some extra crispy crust and it definitely helped. I did have dried sczhuan pepper though instead of peppercorns. I still used salt and pepper tho everything turned out great. I didn't have Thai basil so I put Chinese green onion on top instead not fried tho.
九層塔 and thai basil are not the same! The former has a purple stem and longer, tougher leaves. The latter has a green stem and short, tender leaves, complete with tiny hairs covering the whole plant. Source: i plant both
Ok, but to make it easier for the vast majority of people who don't have access to those ingredients, she gave them an acceptable suggestion for substitution while also telling the differences between them so, there was no need for you to have a mini tantrum about that.
@@L-M-O-1 it wasn't a tantrum that's way to dramatic lol. Just explain to them she included the thai basil to be inclusive of people who can't find the traditional basil.
Yaasss!!! I love that you shared your secret ingredient. The orange was genius. I was thinking lime but orange was ssoo much better. Thank you. This is now a new classic for my home.
Great recipe!! I've tried it and it turned out great! I've switched the thai basil to curry leaves and it is equally delicious. I'm going to use your chicken marinade as a base from now on for other dishes because it is perfect :D
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One of my fondest memories was when I was doing a month long solo backpacking/camping trip on the east coast of Taiwan. It was extremely rainy, and I ran into a street vendor who was selling this style of chicken. It was so good, that I walked back in the rain to get more. I miss Taiwan. I hope you all stay safe out there.
Taiwan #1, please visit again! :)
I don't know why RUclips recommended this video instead of my usual high-tech stuff, but here I am 11 minutes later as a new subscriber. Great content, can't wait to try this!
exactly the same here... and it's freaking 2am and I feel so hungry
i think my viewing of Hot Ones brought me here... and just like that; I'm a sub
Lol, same here.
Same
Same
Oh no, I realized I have all the ingredients, naturally one must cook it now.
great!! give me some too
......can i have a bite?
🤤I know it’s gunna be BOMB asf
how did it turn out?
i volunteer as tribute
Just found ur channel. The fact that u say replacements and where to find similar ingredients, means I definitely won't abandon them. Thanks
🥢BUY MY WOK
USA - amzn.to/2QWofkY
Canada - www.amazon.ca/dp/B07RJ39JVL (low stock)
Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock)
Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)
So excited to launch my first product! A great wok set, just like I have used in my videos over the last 2 years. Learn more and consider improving your Chinese cooking skills with a new wok!
Beautiful wok! Going to the link now!
I bought one of the first, I love it. Great product, and thanks for these wonderful videos.
Carbon steel, hm! I really like my cast iron skillet, in what ways is Carbon Steel similar -- and different -- to cast iron?
Is what you refer to as “cooking wine” called Shao Xing Huadew? I hope so, because I have some in my cupboard! Thank you in advance for your reply. I am new to your channel.
@@eldarmark Carbon steel is composed of roughly 99 percent iron to 1 percent carbon, while cast iron normally contains 2 to 3 percent carbon to 97 to 98 percent iron. Essentially, less carbon makes the metal more durable, and you can get away with making a much lighter pan. The main difference between a cast iron pan and a carbon steel one is therefore weight, but on average they tend to perform quite similarly.
I have made this dish so many times and everyone in my house loves it! thank you so much I love your channel and recipes they are amazing - I also never knew about thick potato starch before this, makes so much better coating. DO NOT STOP MAKING VIDEOS!
1st time watching your channel a couple of minutes into the video and I notice how beautifully u'r instructions are no hurry but accurate speed so as the ppl watching understand it and I must say u have a very good voice. Subscribed dear
you must be one of the best instructors i've seen online, as you are concise, descriptive, and have a soothing and well-tempered manner of elucidating - do NOT change your awesome formula!
Girl. My sister and I just made this and are currently eating it 😍 omg. It is so good. The best popcorn chicken I’ve ever had! The flavor is so wonderful and unique. I’m gonna make this over and over again. The only thing we did differently was that we added fried garlic on top along with the salt and pepper mix with chili flakes 😍 it was amazing on its own and dipped in hoisin sauce. Thanks so much for the recipe!!!
You try tossing it in honey mustard sauce or buffalo wing sauce. Beer match!!
These arent just recipes, they are educational! I love how you explain things and give extra information; Great teacher!
I love your food channel so much. Not only are you adorable, but you also provide such clear instructions in your recipes.
And she provides many tricks and techniques/substitutions I have not learned anywhere else across years of food and recipe channels I've subscribed / saved for years.
@@cychan7113 I just came across Mandy's channel last week. She's amazing!
@Justin Case *Margaret Cho*
Weird taste bro
Adorable... lol I don’t think a lot of grown women like being called that
Shes very good.in speaking in english, i can understand each english word she says. Youre amazing! Proud.of you!
Just made this recipe last week and it turned out fantastic. I had to up it 4x for our family but it still turned out great. it was perfect for my Fiance who has a gluten intolerance and some of the best fried chicken I've made. Thank you!
Been watching your channel off and on since the beginning. Your videos are amazing! Keep it up!
I just made it, it’s absolutely delicious! I bought a bag of Bob’s red mill potato starch at the grocery store, and it worked very well! It came out very crispy on the outside, but moist and tender on the inside. My mom said it was too salty for her, and I think I have to agree. The soy sauce already has a lot of salt in it, so you can probably remove the salt from the marinade. Also, even though I dried my basil beforehand, the oil still jumped like crazy when I put it to fry! So you have to be VERY CAREFUL when you fry the basil. I think this is my favorite chicken ever!
Just add salt to taste, everyone has a different palate.
Very clear. No fuss. Very easy to.understand and follow. And everything is very detailed.
Your recepies are truly comprehensive. Substitutions, reccomendations, helpful tips, cultural insights, prep and serving suggestions; you don't miss a thing! It makes me feel really confident when I try cooking your recepies myself. I've made quite a few, including these devastatingly addictive popcorn chicka-dees. You're a dear lady! Thank you so much.
Omg it was so nice of you to give tips on replacing ingredients, where i live it's pretty tough to find most of these ingredients, so i end up not making these recipes even though i love oriental cuisine. Thanks!!!
I made it a point to shop for these ingredients today! My young son and I cooked this for our dinner and it was wonderful. Easy to follow and understand video, which we followed as we cooked. You're a natural teacher, and we'll be making your recipes again! Thank you!
You have such an encouraging way of showing and teaching. Your voice is also very soothing.
Now I really feel like cooking this haha
This was my favourite Taiwanese street food when I lived there. Now I can make it anywhere. Thanks so much!
Mindy is the best! You love what you do with a full heart!!!
I love your food. my wife and I made about 4 dishes so far. and we bought most of the items you use. thanks for the good food you share
I never cease to be amazed by the great instructions and great recipes. Can't wait to try this...
I got your wok about a week ago, cleaned it and put it in the oven as instructed. I have been enjoying it so much. Thank you.
I’m on the fence! How’s the wok holding up?
Yes please tell us how this wok held up
I love your approach on explaining all the steps from the spice blend to the basil, moreover you suggest replacements meaning everyone can cook the meal even tho they dont have all the exact same ingredients! I will definitely try the recipe! Thanks you so much for sharing it
i love when you make recipes that you particularly love and can't stop eating. that is all of the proof anyone needs that your food and recipes are delicious.
A thumbs up as soon as she said Hi Everyone!
I smell that popcorn chicken through my screen. It must be tasty and aromatic!
Talk about it!
@@FoodPornTube FraGranT
Here I was thinking a rich man farted
this is my first video for you and i'm instantly subscribing. Your instructions are very clear and i enjoy how you are providing alternatives to ingredients!
your way of talking and explaining things is calming
I loved this video. Your approach to cooking is very methodical and considerate.
Thankyou for printable recipes! A lot of help when you have a simple bit of paper to follow in the kitchen. And great job with all the alternatives suggestions.
Excellent video with substitutions for accessible ingredients..... plus, you're thorough and clear with your instruction! New subber! : )
I just made this and it was AMAZING!! My roommates and I couldn't stop eating them. I didn't make the jiao yan or use basil and just seasoned it with salt and pepper and it was soooo good!
This video is explained so well and in detail, ,i love how you elaborate each step, it was pleasant to listen to and follow because of the clarity. Thank you.
Youre one of ytube most reliable cook for Chinese food👍 very clear explanations & delicious recipes😍 i definitely will try ur recipes for cooking😃 thank u very much 🙏
I'm a white guy that never learned to cook growing up that started teaching myself how to cook Asian food off RUclips and Google a few years ago. Thanks internet, I can now feed myself.
I'm an Asian woman, and same
I'm an elephant and I feel the same. Loved your recipe. Keep up the good work!
RUclips is so convenience. During my mom's time she need to pay money for cooking classes, now we just need to find the recipe and the how to cook it on RUclips.
I'm an AH-64 and I'm really appreciating these videos. I like having more recipes available though I can already cook
@@moritamikamikara3879 Ah, I see a man of culture just happens to be an Apache Attack Helicopter. Very proper of you.
I like how you explain every little concern/questions in my head as i watch during the duration from prep to cooking. You are psychic
Thanks for all those recipes. They seem easier and tasty with your explainings.
I love that i found your channel. i can't wait to get started on your recipes! thank you and keep up the good work!
Good job for being thorough on how to cook your dish. I'm impressed how detailed you were.
Showed up in my recommendation. Not disappointed, diction was on point, no uneccesary obnoxious music and easy steps and ingredient friendly.
Wow. Wow. Wow!
Made this tonight (used corn starch with spray water technique) and it was FANTASTIC! Couldn't stop eating it!!!
What wonderful Monday surprise! Thank you Mandy! Will definitely try this recipe!! 💜
You are my favorite cook your personality is very pleasant and relaxing
very nice popcorn chicken, also such a sweet voice, well done!
YELLOW FEVER ALERT
@@Murmurrr what
@@Murmurrr Oh, grow up.
Thank you! Your tips are so useful especially replacing cooking wine with orange juice!
I made this and it was so yummy! Thank you for the recipe and breaking it down so easily!
just made this with my gf and it tastes pretty good! We didn't have the sichuan peppercorn, white pepper, or sweet potato starch. We replaced the sweet potato starch with tapioca, and just used ground up salt and pepper for the seasoning
The Jiao Yan is so good. I made a batch of it and have been putting it on random things. Tonight, I just used the wok that she sells and made a vegetable stir fry with the Jiao Yan. Perfect.
Great video thank you for uploading I always following your recipes 👍
Wow, thank you so much. I've been craving for this item and have been looking all over the place for this recipe. I will make this tonight, thanks!
Thank you for the awesome recipe. Do appreciate your verbal directions. Thanks!!!!
Fantastic!! The family will have a great treat tonight!! Off to the store for ingredients!!!
Definitely subscribed! Explained very well and even throws in some different options for people who don't have or are allergic!
This is my first time watching this video/channel and I am INLOVE everything you do!
Best recipe ever! It's perfect and as good as she demonstrates
I love your accent and tone of voice 👌🏾food looks amazing
Thanks so much for all the important tips! I appreciate hearing both the _how_ and _why_ of your dishes.
How the hell did I get here? She’s so descriptive and the chicken looks amazing. Got me reevaluating my life and considering I’d there is a place for Asian cuisine in it.
You're gonna gain weight dude coz a lot of Asian recipes are so damn goooooood. I know I did.
@@theself-fullproject8801 Not mention they combine fats and sugars a lot, then a bucket of MSG.
@@Kube_Dog not all use MSG, and even then it's not scientifically proven to be bad. You can actually find naturally occuring glutamates in stuff like tomatoes, parmigiano reggiano and other foods. You've just been brainwashed into thinking they're bad because of the mythical but never scientifically proven Chinese Restaurant Syndrome. But keep peddling that lie bro. There was absolutely no MSG used in this recipe but sure keep saying "tons of MSG in Asian recipes" 🙄
Fabulous delivery and explanation of recipe. I love the fact you explain the temperature levels as well.
She even gave us a gluten free option. 👍 She on point
Luv ya, u are so super and very details with everything, mostly giving us where to find/get certain stuff... thank you
Hello, watching and enjoying from Israel 🇮🇱
Israel has more Chinese tourists than from any other nation and now I'll be able to cook for them if need be!
TheMegillahguerrilla ...God Bless Israel!! From American Christians, Much love, prayers and blessings your way!! And I think it's so cool that all of us from anywhere can enjoy this young lady's amazing delicious recipes!!😊
@@jenwaddell9632 תודה ג'ן
Thank you Jen, I agree!
Really? I didn't know that until now! I hope to come visit your lovely country, someday!
@@TheMegillahguerrilla Are You A יהודים
You have a beautiful personality and you are a wonderful cook I've been watching you for about 8 years now and it is a pleasure in watching you cook I enjoyed all of the recipes you have a wonderful smile take care of yourself and thanks for sharing
Cornstarch in the UK is called Corn Flour.
For people in the Commonwealth.
Corn Starch(US) = Corn flour(UK)
Corn Flour(US) = Cornmeal(UK)
ooooooooooooooooh
I'm such an idiot.
That's not exactly true. Corn Flour (Polenta) and Corn Starch (Maizena) are very different products, starch may be harder to obtain in the UK but that doesn't mean that flour is the same.
@@Zabuzakashi whatscookingamerica.net/Q-A/BritishTerms.htm
Yes I know that starch is very different to flour. However in the UK we call it Corn Flour. Just like you guys say a lot of different things to people here in the UK.
Today I learned! Incorrectly naming things is so confusing
Corn meal in 🇺🇸 is simply corse ground corn. I've never heard the term "corn flour" in my part of the U.S. We use corn meal for corn bread. We use corn starch for a thickening agent mostly.
What a great video, and thanks for explaining different substitutes and reasons.
This looks sooooooo good! I will service this to my boyfriend and his guests for the upcoming superbowl event
nice flow of instructions!!! nicely edited too!
I made this today for the first time and I could not believe how super crunchy it was. You’re so right about the lumpy starch, made a real difference! Couple things I replaced since I didn’t have what the recipe called for at the time:
- replace AP flour with rice flour
- replace sweet potato starch with tapioca flour
- replace fresh orange juice with 1tsp of white vinegar
And I just used 1 chicken breast but it yielded so much, about 3-4 servings.
Thank you so much for this recipe. It really reminds me of the Taiwanese chicken popcorn I had so often in Orange County boba shops 💛💛💛
So packed of information in the narration..u really know the science behind ur recipe..not just replicating..big thumbs up
Sound folly was on point. Loved the audio sample of crunching sound when you bit into it :)
I just tried this, and it was great!
Pro tip, you can swap out the salt and pepper for six grandma's sichuan pepper mix. That stuff is absolutely amazing.
You're videos are wonderfully coherent and thorough, and you provide rich side notes on the fly without any distraction. Thank you so much for your efforts to produce extremely well produced recipes.
This is the first of your videos ive seen and im really impressed by not just showing the steps but explaining the reasons for each part and explaining what substitutes people can use and why. I think a lot of other channels can benefit from copying your style. Keep up the great work!
"I have some [chicken breast] in the fridge, so that's what we're using today." That's how some of my best (and worst) recipes start!! :) I like your style.
I like her thoroughness.
my favourite Taiwanese restaurant has this and it’s delicious!!! thank you very much for the recipe, will be making this asap!
Thank you Mandy
your recipes and instruction is very good.
Again, thank you:)
Why am I watching these videos at 4am... now I'm hungry. Definitely will try this out later today!
Absolutely magical .... love your, simple, yet, very comprehensive way of explaining things ...?
This is the first time I'm seeing salt being toast
Some salts decompose readily upon heating such as bicarbonates salts. While some salts are stable when heated such as sodium chloride. However, if the cation in a salt has a high polarising power towards especially carbonates, hydroxide and nitrates ions, the salt will decompose to form a more stable salt.
@@FauzanMuhammadNuhaFM ah yes the old stable salt. much better than table salt.
@@charliek9394 lul
Graviton AS lmao
In Asia the humidity will make salt moist and clumpy
I got your wok when it first came out. Last year, my son wanted a wok. I know which one! I bought it for him & he loves it. This is dinner tonight! Thanks again, Mandy. Continuing success. I love it when entrepreneurs get it right!
Tour techniques have made me such a hit for parties with my friends!!!!
Love your explanation on the science of tenderizing the chicken. I'll try out this recipe and replace thai basil with curry leaves. It'll taste great I'm sure!
Bless your soul. Your commentary is very great and detailed ! Also I just recently ate this the other day. So it came up in my feed and I was like yes!!! I was wondering what the leaf was....I was trying to figure out what they used... thai basil huh? Awesome. Love it. ... I was wondering if u would suggest using panko crumbs or cornstarch ?
Sweet potato starch is the traditional way of making the Taiwanese style popcorn chicken. Way to go! That crunchy sound is soooo goood...
Just cooked these , friggin AWESOME !!!
Made this today and it tasted so good. I didn't have white or szchuan peppercorns or potato starch so I improvised a bit. Cornstarch was a good replacement I just added panko to it though for some extra crispy crust and it definitely helped. I did have dried sczhuan pepper though instead of peppercorns. I still used salt and pepper tho everything turned out great. I didn't have Thai basil so I put Chinese green onion on top instead not fried tho.
九層塔 and thai basil are not the same! The former has a purple stem and longer, tougher leaves. The latter has a green stem and short, tender leaves, complete with tiny hairs covering the whole plant.
Source: i plant both
Ok, but to make it easier for the vast majority of people who don't have access to those ingredients, she gave them an acceptable suggestion for substitution while also telling the differences between them so, there was no need for you to have a mini tantrum about that.
@@L-M-O-1 you tell him!!
@L O luv your "mini tantrum" remark .. haha
@@L-M-O-1 it wasn't a tantrum that's way to dramatic lol. Just explain to them she included the thai basil to be inclusive of people who can't find the traditional basil.
Yaasss!!! I love that you shared your secret ingredient. The orange was genius. I was thinking lime but orange was ssoo much better. Thank you. This is now a new classic for my home.
Taiwanese popcorn chicken has been a favourite of mine ever since I was young
Si happy to learn with you... amazing and so clear recipes! Thanks 😉👌🏼👨🍳
I was looking for this recipe! Thank you!
Your voice and accent is oddly soothing, would definitely listen to your videos as just ASMR
Great recipe!! I've tried it and it turned out great! I've switched the thai basil to curry leaves and it is equally delicious. I'm going to use your chicken marinade as a base from now on for other dishes because it is perfect :D
Your instructions are so thorough in explanation. Instant subscribe
Was up at 1 fixing chicken dinner too! 👍💖💕😘🤗😊Bet yours is better 😉 love to you from Arkansas 👍 ❤️😊 Thanks for all your hard work!
talented chef and a great teacher. thanks.