Videos are surprisingly therapeutic. The background music is so light, the shots are visually comforting. Of course, the way Marion cook and talks. She's so calm, no extra movements/gestures, not shouting LOL. Also, please include her makeup and wardrobe :-)
I guess Im randomly asking but does any of you know a trick to log back into an Instagram account?? I was dumb lost the login password. I love any assistance you can offer me!
Wow. Made this for lunch today. We used boneless skinless chicken thighs, I toasted the peppercorns before grinding them, and I flavored the oil as it was heating with the left over Thai basil stems which I removed as they became lightly golden as the oil heated. We couldn’t stop eating this! Really wonderful flavor and crunch. Thank you so much for the recipe. Steve K.
In Taiwan, tai basil should fried with chicken,but tai basil only fried in 2 second. Fried chicken will be more delicious. Thank you love Taiwanese food.
thanks!!!! marion. i am from taiwan and been watching your vids for quite a few weeks. this is just amazing you are making our national cuisine!!! so exciting!
This recipe is legit. Sometimes I drop the basil in when the chicken is almost done, to flavor the coat a little. Every time I make this, my bf would ask: "How did you get this amazing flavor?" This is restaurant grade but very easy.
If you let the chicken rest a bit after dredging it in potato starch, you will prevent the potato starch from having a white speckled appearance after frying!
I really like how you provide explanations for why things are done a certain way, like I didn't know until today the exact reason why you don't overcrowd when frying. Thanks!
I think I have now seen every one of your videos. There is something calming and warm about them. You are a class act, Marion. Also, my food repertoire has expanded by leaps and bounds. I am deeply in your debt. My only :failure" has been making Naam Jim Jaew. It is so dry and sour. Practice will make perfect, I am really hoping.
I recreated this just now and my husband loved it even if I didn’t have the Sichuan pepper and mirin. He said it’s like eating at our fave Taiwanese restaurant ☺️
Marion has been my "go to " chef for so many fantastic meals And I cook myself ! She puts a magical spin on all her recipes. I'd marry her and I'm gay !
How delicious this looks! And it is fairly easy to make as well. I like your idea of getting double duty out of your pestle as a meat mallet and tenderizer as well. I happen to have one of those amazing Thai Granite mortar and pestle sets - a nine inch diameter mortar and a nice, heavy and long pestle - so I am ready to put your recipe to the test in my kitchen at home here in Peachtree City, Georgia, USA. Thank you for sharing Marion. Cheers!
OMG....i have never deep fried anything before....and i tried this tonight.....what a hit! I am so hooked. Thank you Marion. You have created a monster.
Girl, I am a fairly decent cook at my native Indian dishes, but you inspire me to want to try my hand at all these Asian recipes on a whole another level! Bonus: the way your videos are presented, so pleasant and easy with as few ingredients as possible. I'm so glad I came across your channel
Perks of being the chef is diving in there first!. My mouth is watering just watching this being made 🤤 I think it’s a five star version of the Chinese “salt and pepper chicken” looks fab!
Beautiful! Though I would have to have rice: rice & fried chicken is nirvana. Not picking nits here, but try putting fried things on a rack WITHOUT paper towelling. You have to clean the bottom pan anyway. Tried it with & without and no towels keeps the fried things crispier IMO.
Hi Marion, great video as always! Just want to know that if I can fry the basil first to get that flavour into the oil and then use that oil to fry the chicken? Thanks
Marion you are the coolest chef...I have seen in a long long time..love all your recipes...Just tried your chicken snitles....don't know if I spelt it correct it was amazing...regards from my beautiful country Guyana,South America..
Hi Marion! Does the egg serve a purpose other than getting the potato starch to stick? Since the chicken's already wet from the marinade, I wonder if that would suffice to get the starch to stick and if that would make it crispier since there's less moisture on the chicken. Thanks!
BeautyOnABudget I find that the egg combined with the starch gives a thicker coating than just starch without the egg. The crunch is pretty good with both...but if you want even crispier chicken then yes, you could try leaving the egg out 😊
The food is always amazing, your voice is so soothing and I can almost taste all the flavors. And the tasting at the end, ugh... why am I not cooking this right now? I will never know 🤷♀️🤷♀️🤷♀️
When she first sprinkled the pepper mixture over the fried chicken I was like oh girl you barely seasonin'. Then the next scene she flips the little angels over and SEASONS! 😂 yasssss!!! Come thru queen.
Absolutely love you and your cooking. I followed you on MasterChef season 2 and you were my fav!! Please keep cooking amazing food like you are now. You inspire me to cook ♥️
@@warricklow4218 While I appreciate that air frying can address the concerns of deep frying, there is still the sodium issue to deal with. However as I said, some of the recipes can be motified, some either simply cannot be, or it would be too time consuming for me personally.
Love your recipes Marion. They are so tasty and simple to make. Any chance you could show us how to do Shangdong chicken? It’s another great chicken recipe.
Okay, I have binged all your show and how are you staying so lean with all these tasty foods??? LOL, I am gaining weight just watching it. I have learned so much from you though and LOVE all the details you share!
The Basil should be thrown into the pot and fry it for a few seconds with the chicken in the pot right before you get the chicken out of the pot. So the chicken can get a lilt bit of basil aroma. This way is more tasty and authentic.
I'm in the States and it's funny that I never order fried chicken in a restaurant, nor do I make fried chicken. However, I am always, somehow, drawn to lovely fried chicken recipes and this one looks delicious. I'm even incredibly fascinated with this Chick-fil-A vs. Popeye's chicken sandwich debate . . . I've never had fried chicken at either.
Gonna make this.. thank u so much .. i order this always at a milktea house here in Philippines and it is so expensive.. now i know the recipe thanks to ur video 😂
+1 for what Joel said. 😁🙃 2 questions: I prefer using g chicken thighs because they have more flavor and tend to cook juicier. I think you have mentioned that as well, in a couple of your videos. Do you think it would be ok to use bonelss chicken thighs for this recipe? Also do you think doing a double fry is touch since they are small pieces? Love your videos so much.
Hi Marion.. Have made some of your recipes and we love them! I have a question: How do you clean your mortar and pestle after you have ground the paste in it... especially when you've used the little hot chilies like in other recipes you've done. I have a mortar and pestle very similar to yours with a rather rough and corse texture in the inside of the bowl. Any helpful hints? Love your recipes and Mama Noi is lovely! Penny
Hi Penny, try grinding up some raw rice and a couple of teaspoon of salt. Empty and then rinse and wipe. That usually does the trick to clean out all the little grooves.
Videos are surprisingly therapeutic. The background music is so light, the shots are visually comforting. Of course, the way Marion cook and talks. She's so calm, no extra movements/gestures, not shouting LOL.
Also, please include her makeup and wardrobe :-)
Totally agree, therapeutic in every way. Recently found her channel and now watching it every day :)
th-cam.com/video/2b7gwzGssZ0/w-d-xo.html
We HAVE TO KNOW what her lipstick is
I guess Im randomly asking but does any of you know a trick to log back into an Instagram account??
I was dumb lost the login password. I love any assistance you can offer me!
@Bryan Roger instablaster ;)
The editing of your videos always astonishes me. Whoever edits does a spectacular job!
Ashley Hernandez 💯% though! When I stumbled across this channel last year I thought it was shorts from a tv show!
Amazing amazing job 👍
If we cannot get potatoe starch can we use cornstarch?
yes video wise but the low key white noise of the mic is driving me bananas...!
overproduced glam shots, the background music annoying and there is a fan in the mic.
I'm going to be fat by the end of the year because I'm obsessed with your recipes.. WORTH IT THOUGH!
LOL. Totally worth it Joel!
Another superb recipe! Time to do more work outs! 🤪😍💜
😂 Sorry! LOL
💪😂
💪😂
Wow. Made this for lunch today.
We used boneless skinless chicken thighs, I toasted the peppercorns before grinding them, and I flavored the oil as it was heating with the left over Thai basil stems which I removed as they became lightly golden as the oil heated.
We couldn’t stop eating this! Really wonderful flavor and crunch.
Thank you so much for the recipe.
Steve K.
In Taiwan, tai basil should fried with chicken,but tai basil only fried in 2 second. Fried chicken will be more delicious.
Thank you love Taiwanese food.
I've come to a point where I just simply like your videos because I have no words to describe how amazing and simple your recipes are.
Aw thank you!!!
Her tone and voice is perfection, such patience when talking ❤️❤️
My mom worked in Taiwan. So she cooks something like that at home. Deliciousness overload.
Marion’s voice is so calm and relaxing
thanks!!!! marion. i am from taiwan and been watching your vids for quite a few weeks. this is just amazing you are making our national cuisine!!! so exciting!
Thank you so much Leo! I love Taiwanese food and we don't have many Taiwanese restaurants here in Bangkok so I have to cook my own! LOL
This recipe is legit. Sometimes I drop the basil in when the chicken is almost done, to flavor the coat a little. Every time I make this, my bf would ask: "How did you get this amazing flavor?"
This is restaurant grade but very easy.
If you let the chicken rest a bit after dredging it in potato starch, you will prevent the potato starch from having a white speckled appearance after frying!
Thank you for showcasing one of my favorite street foods in Taiwan! The popcorn fried chicken with basil. Love them!
I really like how you provide explanations for why things are done a certain way, like I didn't know until today the exact reason why you don't overcrowd when frying. Thanks!
The cinematography of this one is a new high for you, imho. Nice job!
I'm addicted to your series of vids - as others have said, therapeutic and calming while teaching at the same time. Steady on!
Ever since I followed your channel, I got more confident in the kitchen. Thank you Marion!
I think I have now seen every one of your videos. There is something calming and warm about them. You are a class act, Marion. Also, my food repertoire has expanded by leaps and bounds. I am deeply in your debt. My only :failure" has been making Naam Jim Jaew. It is so dry and sour. Practice will make perfect, I am really hoping.
I am from Taiwan. Very proud of foods in my country.
My favourite go to channel for Asian food. Going to make this for my bf this weekend. So inspired! Thanks for your brilliant videos!
The frying sound of the oil is the asmr im looking for! As a fried chicken lover myself, i'm thrilled to try this recipe out! 😍
Anything fried chicken is good but Taiwanese style is the best!! We can't wait to try them in Taiwan real soon 😍
I recreated this just now and my husband loved it even if I didn’t have the Sichuan pepper and mirin. He said it’s like eating at our fave Taiwanese restaurant ☺️
Ok Marion, your lipstick 💄 did not move when you bit into that chicken. What brand and name color if you don’t mind sharing. Thanks
Marion has been my "go to " chef for so many fantastic meals And I cook myself ! She puts a magical spin on all her recipes. I'd marry her and I'm gay !
How delicious this looks! And it is fairly easy to make as well. I like your idea of getting double duty out of your pestle as a meat mallet and tenderizer as well. I happen to have one of those amazing Thai Granite mortar and pestle sets - a nine inch diameter mortar and a nice, heavy and long pestle - so I am ready to put your recipe to the test in my kitchen at home here in Peachtree City, Georgia, USA. Thank you for sharing Marion. Cheers!
Makes a great meat mallet! They are wondrous things those granite mortar and pestles!!
Hello Marion, my son’s and I made it and it’s amazing. Thank you for encouraging my boys to cook!
I'm trying all your recipes and your sauces Omg love Momma she's a Blast of Energy 😋😋😋🤗🤗🤗
Her voice is sooooo relaxing... i can listen to here right before bedtime and 😴
I made this the other day, it is so gooood, trust me. I'm back again for the recipe.
I'm convinced Marion has just tattoed her lips red at this point because that lip color never moves it's magic
😂😂😂 Nah...it's just magic Anindya! ⚡
I love this comment
OMG....i have never deep fried anything before....and i tried this tonight.....what a hit! I am so hooked.
Thank you Marion. You have created a monster.
Girl, I am a fairly decent cook at my native Indian dishes, but you inspire me to want to try my hand at all these Asian recipes on a whole another level! Bonus: the way your videos are presented, so pleasant and easy with as few ingredients as possible. I'm so glad I came across your channel
Sidd Sakhamuri Thank you!
AsａTaiwanese I have to say this recipe is great! Some people also fried garlic with basil and sprinkle it in the end! Miss home so much.
Thank you! 😆
Perks of being the chef is diving in there first!. My mouth is watering just watching this being made 🤤 I think it’s a five star version of the Chinese “salt and pepper chicken” looks fab!
"It all comes down to the MARIONade!" sorry, had to do this one!
LOL
Beautiful! Though I would have to have rice: rice & fried chicken is nirvana. Not picking nits here, but try putting fried things on a rack WITHOUT paper towelling. You have to clean the bottom pan anyway. Tried it with & without and no towels keeps the fried things crispier IMO.
Agreed.
Love all of your recipe.. because I really love spicy food.. this is so comforting and so good... Nyum!!😋😋😋😍😍😍
Wonderful recepi ,thanks I sure to try
Your Spicy Pork Hand Pulled Noodles recipe is so delicious and easy to make. My family love it! I'm excited to try this fried chicken recipe also
Awesome! So happy you liked that one! Thank you for letting me know!
lovely pleasant well spoken crisp n clear ...thank you
Pandemic social distancing is the best time to discover Marion's Kitchen.
Tried it last night with my wife and some drinks, she loves it!.. thanks Marion, keep cooking
Hi Marion, great video as always! Just want to know that if I can fry the basil first to get that flavour into the oil and then use that oil to fry the chicken? Thanks
The way she does the presentation is extremely charming and relaxing....
Thank you so much!
what temperature was your oil, also what oil did you use?
Hi Marion, just wondering what type of oil you use to fry the chicken? Thanks😊
I really enjoyed this. The recipe looks delicious and the presentation is top notch. Kudos.
Marion you are the coolest chef...I have seen in a long long time..love all your recipes...Just tried your chicken snitles....don't know if I spelt it correct it was amazing...regards from my beautiful country Guyana,South America..
Love your dishes. Simple, no fuss made with tons of love
That looks absolutely delicious. Adding this to the chicken list
You are such a angelic cook 👩🍳
You really make cooking 🥘 such a easy Peasy for us.
Appreciate you sooooo much
Love u 😍
Your recipes are just sooo Gud
I just drooled on myself staring at the chicken 😋 looks delicious! I will have to try this.
Taiwan street food and Night Market food is some of the best food I have ever had while teaching in China and Taiwan.
I just found the best cooking channel on youtube
Hi Marion! Does the egg serve a purpose other than getting the potato starch to stick? Since the chicken's already wet from the marinade, I wonder if that would suffice to get the starch to stick and if that would make it crispier since there's less moisture on the chicken. Thanks!
BeautyOnABudget I find that the egg combined with the starch gives a thicker coating than just starch without the egg. The crunch is pretty good with both...but if you want even crispier chicken then yes, you could try leaving the egg out 😊
My mother keeps asking me when she will be able to eat at your restaurant 😍
I've nailed it for dinner today. This is so good Marion.
I lived on this stuff on my two trips to Taiwan…so good♥️ Can’t wait to try this one
Love the closeup of the frying and hearing the chicken sizzling...yummy...trying this with a nice glass of 🍷 👏🏽👏🏽
The food is always amazing, your voice is so soothing and I can almost taste all the flavors. And the tasting at the end, ugh... why am I not cooking this right now? I will never know 🤷♀️🤷♀️🤷♀️
Wow how do you come up with so many recipes?! Incredible!
Marion is a great instructor. I have learned so much from watching her.
I love you channeeeeeeeeeell... omg the best cooking channel of all time.
When she first sprinkled the pepper mixture over the fried chicken I was like oh girl you barely seasonin'. Then the next scene she flips the little angels over and SEASONS! 😂 yasssss!!! Come thru queen.
Watching this at 3am from the Philippines! ❤❤❤❤❤
Your videos are absolutely amazing apart from the fact you are supremely beautiful and an unbelievably talented cook. Thank you for all you do.
Do you recommend toasting the peppercorns before grinding them or is it best to throw them in raw? Can't wait to make this!
I love your recipies. I am forever hooked
recipes*
I love how she goes ham on the spice and pepper, My kind of food
Marion your a boss, your craftsmanship and flavors are Epic.
Absolutely love you and your cooking. I followed you on MasterChef season 2 and you were my fav!! Please keep cooking amazing food like you are now. You inspire me to cook ♥️
I'm telling my cardiologist on you with these delicious fried recipes
😂😂😂 Give your cardiologist my regards! LOL
Joe b ~ Trying to figure out how to modify Marion's recipes for our low sodium, heart healthy diet.
It isn't possible with some, but is with others!
@@dellahicks7231 Airfrying it should help and reduce the salt amount.
@@warricklow4218 While I appreciate that air frying can address the concerns of deep frying, there is still the sodium issue to deal with. However as I said, some of the recipes can be motified, some either simply cannot be, or it would be too time consuming for me personally.
@@dellahicks7231 that is true
Just wondering. Would frying the basil before the chicken, flavor the oil to add another flavor to the chicken itself?
Love your recipes Marion. They are so tasty and simple to make. Any chance you could show us how to do Shangdong chicken? It’s another great chicken recipe.
I love your videos! Super genuine, easy to follow and enthusiastic!
Okay, I have binged all your show and how are you staying so lean with all these tasty foods??? LOL, I am gaining weight just watching it. I have learned so much from you though and LOVE all the details you share!
The Basil should be thrown into the pot and fry it for a few seconds with the chicken in the pot right before you get the chicken out of the pot. So the chicken can get a lilt bit of basil aroma. This way is more tasty and authentic.
Omg it's so good😘 I had this before, the fried Thai basil topping makes the dish extra yummy. Thanks for sharing your recipe!
I'm in the States and it's funny that I never order fried chicken in a restaurant, nor do I make fried chicken. However, I am always, somehow, drawn to lovely fried chicken recipes and this one looks delicious. I'm even incredibly fascinated with this Chick-fil-A vs. Popeye's chicken sandwich debate . . . I've never had fried chicken at either.
Fried chicken is its own genre of cooking video Jeff! LOL.
Gonna make this.. thank u so much .. i order this always at a milktea house here in Philippines and it is so expensive.. now i know the recipe thanks to ur video 😂
Which milktea house?
@@ayeshak6822 serenitea on their menu its called chicken chops..served with fried basil also
I'm a simple man. I see a fried chicken video on Marion's channel, I watch it.
So I tried making the one from Souped Up recipes, and it was absolutely delicious! I want to try this one too.
Wonderful! We're so glad you like our recipe 😊 -Team Marion's Kitchen
Hi Marion! How can I change this to suit an air fryer? I'm super curious and really want to try - thanks for sharing!!! 😍
Maam, your Voice and your smile is so Soothing😌
It looks so delicious and crispy mmmmm 😋 yummy I need some
My local thai restaurant does the fried thai basil on top of their pad kee mao, it's so surprisingly good
oh..fried chicken is heaven. loving your vids.
Wow I’ve been following you now for about a month and I love all your videos. I can’t wait to try this one 😍
+1 for what Joel said. 😁🙃 2 questions: I prefer using g chicken thighs because they have more flavor and tend to cook juicier. I think you have mentioned that as well, in a couple of your videos. Do you think it would be ok to use bonelss chicken thighs for this recipe? Also do you think doing a double fry is touch since they are small pieces? Love your videos so much.
Paula Turzy absolutely. In fact street vendors in Taiwan only use chicken thighs to make popcorn chicken as they are juicier.
Great channel, Marion. So happy to see you here 👍
Thanks Paul!
Potato starch is great! ...But sweet potato starch is even better! It's the one vendors all use for that "古早味" - "Old School Taiwanese Taste".
I LOVE THIS FRIED CHICKEN. I have been wanting to know how to make this! Thank you!!! yummmmmm
Love your cooking Marion.
The marinade is a very nice idea ! I would double fry the chicken. It will come more crispy!!
Followed this recipe down to a tee and my family loved it
Just found Marion, loving her and her recipes! Just trying to figure out how to modify for our dietary restrictions, hope I am able!!
Hi Marion.. Have made some of your recipes and we love them! I have a question: How do you clean your mortar and pestle after you have ground the paste in it... especially when you've used the little hot chilies like in other recipes you've done. I have a mortar and pestle very similar to yours with a rather rough and corse texture in the inside of the bowl. Any helpful hints? Love your recipes and Mama Noi is lovely! Penny
Hi Penny, try grinding up some raw rice and a couple of teaspoon of salt. Empty and then rinse and wipe. That usually does the trick to clean out all the little grooves.
@@Marionskitchen Thank you so much for getting back to me!! I am so happy to have found you and your recipes!!
This is the first Taiwan food that i tasted and liked so much. And that's 1995. Thanks for sharing this😋!
Yummy. I can’t wait to try it out. Thank you Marion!