Taiwanese Popcorn Chicken Is Heavily Underrated
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- Опубликовано: 16 май 2024
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Taiwanese popcorn chicken:
11/2 lbs boneless skinless chicken thighs
2 tbsp soy sauce
1 tbsp Shaoxing wine (substitute with dry sherry cooking wine or mirin)
1 thumb-sized piece of ginger
1 1/2 tbsp garlic
1 tsp white pepper
1 egg white
1 1/2 cups THICK sweet potato flour
25-30 leaves of fresh basil
Seasoning mix for after frying
1 tsp white pepper
1 tsp salt
1 tsp five-spice powder
1 tsp sugar
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I made a mistake in the live my friends, One egg white should be added to the marinaded chicken before dredging it in the flour. it actually worked fine without it but it will surely give you a better coating.
Egg whites aren’t necessary if you have marinated. The marinade will help the coating adhere
How did you make the Calabrian chili aioli?
@@danielriley7380as it did but maybe missing the agg related to why he commented that this batch didn't turn out as crispy as the batch from the thumbnail image ie less starch coated / attached to the chicken.
Okay, so I really don't like myself when I'm clearly not fully focussed on what I'm saying to my customers at work, or my friends and family, because my attention is divided and being messed with by something. So, that's probably why I'm just "bothered" by that when Sonny does it. Dude, let Marcus look after the camera stuff and the incoming comments. You just focus on the food, and what you're saying to us about it.
I just had to say it. I'm sooorrryyyyy!
Other than that, I've made quite a few of your recipes, and I think you might be damn close to being MY favorite RUclips cook.
@@nuko5882 i posted my comment before Sonny admitted an egg white would improve the coating. He also said without the egg white it still worked.
Speaking of underrated, THIS CHANNEL!!! I hold you to the same level of videography, content, and entertainment as Sam the Cooking Guy, Brian Lagerstrom, Guga Foods, and Ethan Chlebowski. They are my favorites and you gentlemen are definitely included!! Take care and thank you for all you guys do!!
Agreed 100%, I follow the same channels!
@@JontyBlue67 apart from Sam the Cooking Guy I also follow those channels. Love Guga because he does so much collab videos (but jeez, lay off the Raid: Shadow Legends ads).
This channel is awesome
@@danielriley7380, sorry you lost me on that last part?
@@JontyBlue67 Guga is often sponsored by Raid:Shadow Legends. I’ve tried it and unless you pay a shit ton in micro transactions it’s crap. A lot of RUclips creators refuse to promote them.
The Moon does wobble. Between the gravitational effects of the Earth and the Sun it can’t sustain a static position. Even the Earth wobbles for the same reason which in turn increases the wobble on the Moon. You tell em Sonny.
Also the moon is hollow, or at least very low density
@@danielkillorin9742 you’ve watched too much Ancient Aliens. The Moon is a solid satellite of Earth created from a meteoric impact that broke of a chunk of the Earth.
HAHAHA I was just joking and had no Idea I was right
@@danielriley7380how do you know?
@@Andriig75 the Sun pulls on the Earth, the Earth pulls on the moon, the moon pulls on the Earth. The closer you are to the sun the more erratic a satellite or planet’ orientation is.
It’s why space programs don’t land in the same conditions crater every time. It’s axis twists, they pick the nearest one.
As a butcher, leaving knives in the sink was a sackable offence.
No detergent: hot water and a cloth was the only cleaning method necessary. Dry immediately afterwards.
wait no detergent on a knife after handling meat?
@@anotherglitch2788 no. Two reasons: hot water will sufficiently clean the knife and there’s no such thing as cross contamination for raw meats, only for cooked meats. Ever been to a butcher’s shop and seen separate blocks/cutting boards for beef/lamb/pork/ poultry? Nope, me neither.
Lmao as a metallurgist there is no harm in using dish soap to wash your knives, just wash and dry with a drying cloth. There are no acidic properties in dish soap and unless your knife is made of paper mache like this butcher guy here you are fine.
@@theautomator2001 my knives were Victorinox (an industry standard), not papier mache (correct spelling btw) Also in the restaurants I worked washing frying pans with detergent was banned. Also some dish detergents contain hydrochlorite which is actually acidic.
Plus the foaming agents in the soap can cause other chemicals to adhere to the knives.
Knives were only cleaned at the end of the day, you didn’t want them resting overnight with any kind of chemical in contact.
Go back to your metallurgy, I’ll carry butchering the way I’ve always done.
@@danielriley7380 Would you recommend Victorinox? I was a line cook at various restaurants over the years. We used whatever you could buy at Smart & Final - the ribbed white handled knives. My late wife had a Henckels Santoku - another thing she bought that I had no idea how much it cost.
I've never been impressed with the quality, however. I know Sonny uses Made In.
I like the 30-45 mins format on anything live. Good job guys
The combination of cooking & answering live chat questions is great. Just because it's live doesn't mean it had to be rushed. I enjoyed the shout outs of the comments/questions/donations that Marcus did & how you took your time. Keep up the great videos!
I like the 45-50 minute live show. Sadly, I haven't made it to one while it's actually live, but these are still super fun to watch after the fact! Other channels, with their hours of live are too overwhelming to watch, so at least try to keep it under an hour. Great video!!
30-50 min videos with you would be perfect!!
ive cooked a solid 10% of what youve shown me, and love all your videos!!
My 6 year old some and I are a huge fan man. We love you. I just ordered your cookbook and I plan to start getting my son into cooking. Like many on the live chat, you’ve made me look so good my man! Gracias! You have a home in Ventura California!
The relaxed longer streams are my favorite. It's Like hanging out, reminds me of when I was a chef and would just make random dishes to try etc. Great stuff
508 loves you your my favorite chef thank you bro you’re channel rocks!! 😎🫶👌🤗💕💕🔥
Many Thanks!
About 20 years ago, I'd get this chicken at a shady chicken/crepes/boba tea place in San Francisco that got shut down for money laundering. I never knew what exactly that chicken was. Now I do. So thank you.
I'll make it soon, but not too soon, because I made karaage last night.
LOL! I knew that place! It was in Chinatown on a corner as I recall. We would go there after we returned from our tours in Nam in the 60's. They got shut down for money laundering, true, but also because they printed money! I still have a few of their 20's hidden away for an emergency. Oh, and their popcorn chicken was great too.
The more I watch of you guys the more I like you. I cut my hand on a knife someone put in a soap filled sink when I was in my 20s, and it's become a huge pet peeve of mine. Not a lot of rules in the house, but washing and drying knives right away is the one.
Same in mine. And no one but me gets to use, wash or dry my cast iron pans
Wife got me your cookbook for my bday yesterday. Super cool!!
Happy belated birthday!
I ❤ your knives, your show, your grey cabinets, and you beating your outside refridgerator !
these live videos are great, it's got to be a kind of video everyone failed at until now but you some how make it possible!
Video length was fine, youre super entertaining so the time flies by! Thanks guys, pls don't stop!
THAT was GREAT!!!
Hope i can catch the next one.
Cheers
Another epic video! Thank you again!
Thank you for all your fabulous recipes!!
Love your content, , thanks for helping take my cooking to the next level
I ve tried it out today, added panko and for diet reasons made it in the airfryer. It was very delicous. Thankyou 🥰
I like when you take your time for the lives, I think this length was perfect. Thanks for all the amazing recipes, Sonny!
Love it! Go long guys!
This is actually reminiscent of the food network shows. Yknow. Like all those cooking shows. The audience interaction just makes this better.
Sorry I missed the live. Best cooking show PERIOD!! Any good tips for used frying oil?
I’m from Perth! Love your channel!
Keep these up! Love the regular videos also, but the lives are a good change of pace.
Loving your channel ❤ shared you with another chef ❤
Love this channel!
Loving the live content! I have yet to catch it live, but I cannot wait. I like the format I like the style I think as you and Marcus said it is going to take a little bit to feel your way through this. One comment I have maybe you can post the comments on the screen as they come up side from that keep up the great cooking.
I like the longer format for the live ones. While I don't always have time to sit down right away I will save it come back when I do. So watch the non live video. I cook for some kids and this is one I think I will try for them cause I think they will love it!
There happens to be a brand called pepper cannon, it's not huge in size but it'll give you a hefty dose although it has a pretty high price tag
Ive made the pomme anna potato dish several times in the last month. MY WIFE LOVES THEM. Im a life long cook and love your channel. We have made lots of your recipes!! keep it going!!!
I missed the livestream but I enjoyed checking it out when I got home. It's always fun to kick back and check out all of your videos, but the lives are really fun, especially because you and Marcus are having such a good time doing it! Have an awesome weekend!
All your video's are great !!! Short or long !!! I'm a Master Baster because of you !!!
Baister I mean
You guys are rockin' these live videos :)
Sonny never disappoints. Love the lives. You guys are the best
I made rosemary salt a couple of weeks ago and it’s been making my food delicious!
Im Basque, and lost my grandparents and great aunts and uncles from the homeland. Would you please make any lamb recipes from the Basque country? Marinated shanks, slow cooked stew, fried lollipops, etc. Just looking for something I can pass down since I never had the opportunity to learn.
This is simple enough for me to try! Can't wait.
Great video as always! That ranch looked bomb! Please do a video on it! Suggestion to Marcus...when you switch camera views leave it in the new spot for at least 5 seconds before switching to another view as it is very dizzying when you go too fast between all 4 cameras. Great job overall and a big improvement from the first live. ❤
Haha this is awesome! Love the different opening here
I bought myself that exact knife when I started my last restaurant job. Still my favorite knife of all time. Nearly lost my index finger with it once though.
You are lucky that you are able to be entertaining live. A lot of people cannot manage to keep the audience engaged. That's why so many videos are edited the way they are. I actually prefer this content. Can't catch ya live but look ahead to the next one.
Live” gives you (makes you) time to talk about the TECHNIQUE!
Recipes are never ending.
Technique and REASON are the most important ideas you can focus and spread.
Live” “makes you” and “gives you” time to explain everything you are doing.
👍👍
I saw that flex Marcus. It was awesome!
Rosemary salt is the BOMB! IYKYK.
yeah chill vibes. i enjoy this a lot
Duuuuude! Just made this and it was so damn good. Love the show! 🤘
I’ve had a Taiwanese popcorn chicken recipe that I’ve used for years. It doesn’t use sweet potato starch, but I can’t remember off hand what it used. Maybe rice starch and cornstarch mix? It’s quite good. I defrosted too many chicken thighs this week, and this will be a great way to use them up at lunch tomorrow. Thanks!
I’ve gotta watch tomorrow, looks delicious and I definitely want to make but seriously tired.
Ohh Taiwanese popcorn chicken is so delicious. I generally like to order it in the restaurant when I can
I made orange chicken, shawarma. Man this is amazing. Also made pork chops. But didn’t have all the ingredients.
I enjoy all your vids. tried several of your recipes modified for KETO., they turned out good. Could you show KETO adaptations for those of us that must limit/eliminate carbs?
You don't go from Sergeant (E-5) to Major. It doesn't work that way. You can go from enlisted to officer, but there's a process. You can go to Warrant Officer school, or you can go to OCS, which is Officer Candidate School and become a limited duty officer (LDO) and start out as a 2nd Lt.
I did know a guy in Vietnam who was a Staff Sergeant (E-6) who was promoted to 1st Lt. for exceptional valor under fire (Battle of Hue, the Citadel) in 1968, but field promotions are pretty rare. Not unheard of, obviously, but rare.
The late 25th President of the US, William McKinley was commissioned as an officer in the Union army, and retired (or got out, I forget) as a major.
You can also got to college, attend ROTC, and become an officer that way. It used to be the military would pay members to basically attend college. I went to college with a few folks like that, but I'm not sure they do that anymore. They do pay for your college, and there is an obligation after graduation, however.
I know, that's more than you wanted to know. I'm an old man, so sue me.
I'd like to know if that basil is just regular italian style basil, or if it's a special asian cultivar?
Gotta make this one
I CANNOT WATCH YOU STIR WITH THAT MEAT THERMOMETER ANY LONGER
I have used this exact same technique when cooking carp
Washing. First bowl used to cook. Create soapy water in your sink. Then wash as you cook. Works for me so well. Keep knives, graters, measuring, spatulas… moving through as you cook. Like these opportunities to speak with us food lovers.
i remember when marcus first got on camera, he seemed very nervous, but now he seems very comfortable
I Love This Dude Can Cook Videos 🩵💙
You can avoid the rusting by drying immediately after washing and rubbing with vegetable oil. Wipe off with kitchen towel before using again.
Pvt Gilbert: Pre-ground pepper.
Lt. Gilbert: a disposable spice rack pepper grinder.
Cpt. Gilbert: a small grinder.
Major Gilbert: an electric grinder.
Col Gilbert: a mass pepper mill grinder.
Gen Gilbert: an empty can of pre-ground pepper, cause there are enough generals already. :/
Oh, and Master Sgt Gilbert should be the biggest grinder, cause they make everything work.
Chef Jean Pierre is excellent and has fun.
2:10 Missing an eye? Nah, bro. He's winking. Flirted his way up the chain of command, he did. Big scandal.
Didn't watch this live but this looked hella fun
Sonny, I love your mom so much. ❤❤❤
Everyone needs Amanda Lynn in the kitchen, along with a Bobby Sue, Daisy Mae and a LuAnn…those southern girls can cook!
Slow down when cutting is 🤯🥰
Shredding lettuce is so boring and “assumedly” easy it dominates 3/4 of the times I’ve cut my thumb/finger…
My recent thumb was the worst I’ve done 😱. 8 days ago and still bandaged and too tender to use☹️
Just made a fabulous steak from an older live stream and it is mind blowing 🎉
So sad this only popped up an hour after it was over 😢 Anyway, Letting you know I made rosemary salt and tonight roasted baby potatoes, a little olive oil and rosemary salt. So delish!!! ❤ Love your atory about the quiche! In fact please show us (not live unless it doesnt take long) how to make a quiche or maybe a stuffed spinach and cheese something! ❤
This’d be the very 1st thing I disagreed with anything said on the channel videos, but while the knife Is a VERY versatile tool… I’d argue your brain/imagination is a step above because how else can you find alternatives for preferred ingredients? How are you deciding measurements? What last second addition(s) take meal to next level? A knife is only a sharp extension of the human behind it. Please have continued success! Love Ya!
Did you make the Calabrian chili aoli base?
This one is probably better ! But the wink camera and that kind of comedy was great so add that back in please ! lol
I want to try the recipe with the proper flour. The linked flour does say Sweet Potato but the ingredients listed on the front say Tapioca. I can find tapioca in my local store but not sweet potato flour, are they interchangeable for the purposes of the recipe?
delicious
Where can i see you live cooking like this??
Should I just use Potato starch or Tapioca starch as a substitute? And so no egg in the marinade this time? Let me know making this tonight!
There should be egg white! I made a mistake and forgot to add it, although it was still quite good I would definitely add the one egg white.
Which five spice brand do you use? I looked online and many have 2-3 different ingredients from others.
I feel sorry for Marcus, he has such a hard and stressful job! 🤣
A French Cooking Book . . . Larousse Gastronomique, it's a Big Book
Please set up reminders for the lives. This is the only way I get notifications now. Much appreciated.
- mango
I was a cook for 19 years now I’m a lumber mill worker 🎉but I don’t know how many times I have I have punched the fridge
When you zoom in the bag it says ingredients: Tapioca Starch.
Shoutout from Perth lol
My Sgt Gilbert, who has the exact same mustache as yours so they must be relate, just made Lieutenant. Sadly I am no longer under his command, so sad.
The real questions is does the fridge he beats up still work ?
Loving the lives, Chef.
The arrowroot and cornstarch didn't work anywhere near as good. Me and the boy still happily devoured it.
Looking forward to the French stuff. Kep er lit 💚🥂
Most Asian countries have this style. I'm a fan of the Korean version myself but they're all good.
Pure money! 🔥
I love it when you cook and not so much talking.. you have some of the best recipes
What would another oil option be? Thank you
This is RUclips baby. Some weirdo is already making you that giant pepper grinder.
Bill Burr sure can cook.
It wobbles!!!!!
Listen, that food looks so damn good, I feel like I would probably destroy a fridge if I made it and it turned out half as good! 😋 #BigKudos 👍
Taiwanese use a version of basil similar to Thai basil, don't use sweet Italian basil for this...
Do the metal shavings get in the food?
No. Metal shavings come from sharpening on a stone. A steel only refolds the edges, it doesn’t remove any metal.