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 TH-cam 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!
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!!!
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
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!!!
🥢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.
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!
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!
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.
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.
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 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.
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!
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.
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 🙏
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'm a white guy that never learned to cook growing up that started teaching myself how to cook Asian food off TH-cam and Google a few years ago. Thanks internet, I can now feed myself.
TH-cam 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 TH-cam.
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
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.
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.
"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 accidently stumbled upon your channel due to a mis-click. Seriously this was a sign from God because dear lord I cannot believe how amazing this looks - I cannot wait to make it!! You have a lifetime subscriber!!!
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!
It may sound silly to say but you are so cute when you sample your own cooking at the end of the video. I really enjoy your videos, you explain every thing so well. I'm a decent cook but have been so intimidated by Asian cuisine. You've taken a lot of that fear away. ❤️
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" 🙄
I tried it today..and trust me it turned out so well that my hubby became confused at first whether it was. From KFC or McDonald's..thankyou for your awesome receipe..love you love to try all your receipe.. s
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
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!
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.
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.
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!!😊
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!
I just made this tonight for my family. at first I rated it with my family as a 9/10, and very shortly after changed to a 10/10. The flavors and aromas are so incredible and nothing like what we've made or experienced before. I bought ingredients to make several of your other recipes and i cannot wait! Thanks for the awesome recipe! This will be added to our regular rotation!
I can totally see you creating books for all the different styles of Chinese cooking. From noodles and dumplings, to every way to cook meats and seafood, bones and all! I have always loved Asian cuisine and the idea of waste not want not, using everything to create such unique and flavorful dishes! I absolutely love your show and cannot wait to see and try more and more of these delicious recipes! ♥️
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 followed the principles and modified a few details - I used liquid egg white, Shaoxin wine instead of orange juice, and added a couple cubes of fermented bean curd since I just happened to have some left over. And, of course, I left out the ginger. My family hates ginger with a passion. Everything turned out wonderful. Next time I am following the sesame chicken recipe.
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
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 ปีที่แล้ว +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.
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.
I’ve gone from listening to horror youtubers like darkness prevails, swamp dweller, bedtime stories and others while going to sleep; to listening to you cook. You have a manner of speaking very similar to an old friend of mine’s who is no longer with me.(different accents/ethnicities but the manner is the same) My dreams have improved dramatically. Would recommend 10/10.
Another great video Mandy. I’m going to try this recipe using cut cubes of firm tofu instead of chicken pieces. I’ll let you know how it turns out. Continued TH-cam success.
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 was panicking when I found out I didn't buy the thick potato starch, thankfully you have a savior video for that! I'm gonna try it out and reivew it later!
I bought the wok and love it! Perfect size and not hard to season! Good results every time. 给我老婆做soupedup的宫保鸡丁，干煸四季豆，和和担担面。味道很地地道道！流口水啊！ My wife is so impressed. Maybe I'll try this tonight or 红油抄手。 Please keep making these great videos!
You are a great salesman. Normally I'm pretty jaded toward TH-camrs hawking their own merch, but I like your style AND there's my affinity for cookware.
I tried out the recipe and it's seriously good. Although for the 2nd batch I added the yolk and there wasnt any difference in texture or taste. Overall a solid recipe, thank you!
I made lap cheong as per your instructions and it turned out to be awesome. Now I'm going to make this for sure and tell you how it was. You seriously have a great cooking skill. Just a quick question - can I use black Schezwan peppercorns instead of red as I'm not sure I will get red in the supermarket.
Wow, your videos are super well thought out and those dishes look simply irresistible to cook along :D You will especially have my eternal gratitude for pointing out easy-to-find alternatives to some of the original ingredients without making me feel bad about not being 100% faithful to the original!
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.
This is so much fun and you are a great communicator - very clear, easy to follow, and great instructions - very well done, I am looking forward to making your recipes - keep up the good work!
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! :)
Just found ur channel. The fact that u say replacements and where to find similar ingredients, means I definitely won't abandon them. Thanks
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
I don't know why TH-cam 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
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!!
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
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!!!
🥢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.
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!
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!
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
This was my favourite Taiwanese street food when I lived there. Now I can make it anywhere. Thanks so much!
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
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.
Showed up in my recommendation. Not disappointed, diction was on point, no uneccesary obnoxious music and easy steps and ingredient friendly.
Shes very good.in speaking in english, i can understand each english word she says. Youre amazing! Proud.of you!
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 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 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
your way of talking and explaining things is calming
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.
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!
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.
You have such an encouraging way of showing and teaching. Your voice is also very soothing.
Now I really feel like cooking this haha
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 🙏
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 like how you explain every little concern/questions in my head as i watch during the duration from prep to cooking. You are psychic
Very clear. No fuss. Very easy to.understand and follow. And everything is very detailed.
I'm a white guy that never learned to cook growing up that started teaching myself how to cook Asian food off TH-cam 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!
TH-cam 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 TH-cam.
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.
Wow. Wow. Wow!
Made this tonight (used corn starch with spray water technique) and it was FANTASTIC! Couldn't stop eating it!!!
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
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.
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.
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!
Sweet potato starch is the traditional way of making the Taiwanese style popcorn chicken. Way to go! That crunchy sound is soooo goood...
"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 accidently stumbled upon your channel due to a mis-click. Seriously this was a sign from God because dear lord I cannot believe how amazing this looks - I cannot wait to make it!! You have a lifetime subscriber!!!
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!
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!
Fantastic!! The family will have a great treat tonight!! Off to the store for ingredients!!!
It may sound silly to say but you are so cute when you sample your own cooking at the end of the video. I really enjoy your videos, you explain every thing so well. I'm a decent cook but have been so intimidated by Asian cuisine. You've taken a lot of that fear away. ❤️
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" 🙄
I tried it today..and trust me it turned out so well that my hubby became confused at first whether it was. From KFC or McDonald's..thankyou for your awesome receipe..love you love to try all your receipe.. s
Sound folly was on point. Loved the audio sample of crunching sound when you bit into it :)
Mindy is the best! You love what you do with a full heart!!!
She even gave us a gluten free option. 👍 She on point
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
This looks sooooooo good! I will service this to my boyfriend and his guests for the upcoming superbowl event
Thank you! Your tips are so useful especially replacing cooking wine with orange juice!
What wonderful Monday surprise! Thank you Mandy! Will definitely try this recipe!! 💜
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!
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.
Good job for being thorough on how to cook your dish. I'm impressed how detailed you were.
I made this and it was so yummy! Thank you for the recipe and breaking it down so easily!
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.
I love your accent and tone of voice 👌🏾food looks amazing
I never cease to be amazed by the great instructions and great recipes. Can't wait to try this...
This is my first time watching this video/channel and I am INLOVE everything you do!
Been watching your channel off and on since the beginning. Your videos are amazing! Keep it up!
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
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!
Tour techniques have made me such a hit for parties with my friends!!!!
You are my favorite cook your personality is very pleasant and relaxing
my favourite Taiwanese restaurant has this and it’s delicious!!! thank you very much for the recipe, will be making this asap!
I just made this tonight for my family. at first I rated it with my family as a 9/10, and very shortly after changed to a 10/10. The flavors and aromas are so incredible and nothing like what we've made or experienced before. I bought ingredients to make several of your other recipes and i cannot wait! Thanks for the awesome recipe! This will be added to our regular rotation!
very nice popcorn chicken, also such a sweet voice, well done!
YELLOW FEVER ALERT
@@Murmurrr what
@@Murmurrr Oh, grow up.
I can totally see you creating books for all the different styles of Chinese cooking. From noodles and dumplings, to every way to cook meats and seafood, bones and all! I have always loved Asian cuisine and the idea of waste not want not, using everything to create such unique and flavorful dishes! I absolutely love your show and cannot wait to see and try more and more of these delicious recipes! ♥️
Why am I watching these videos at 4am... now I'm hungry. Definitely will try this out later today!
You are gifted, you could be a professor at a great University and anyone taking your classes I know will learn. Again you are so gifted.
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 followed the principles and modified a few details - I used liquid egg white, Shaoxin wine instead of orange juice, and added a couple cubes of fermented bean curd since I just happened to have some left over. And, of course, I left out the ginger. My family hates ginger with a passion. Everything turned out wonderful. Next time I am following the sesame chicken recipe.
Watching this while eating a Sesame Chicken made from your previous recipe :D
Excellent video with substitutions for accessible ingredients..... plus, you're thorough and clear with your instruction! New subber! : )
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
There's no joke about the basil popping, the deliciousness, or the deep flavors!
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.
I love your recipe, but how can you be such a lovely person at the same time? It feels like I need to hug you throughout the whole video
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.
I’ve gone from listening to horror youtubers like darkness prevails, swamp dweller, bedtime stories and others while going to sleep; to listening to you cook. You have a manner of speaking very similar to an old friend of mine’s who is no longer with me.(different accents/ethnicities but the manner is the same) My dreams have improved dramatically. Would recommend 10/10.
Your voice and accent is oddly soothing, would definitely listen to your videos as just ASMR
Another great video Mandy. I’m going to try this recipe using cut cubes of firm tofu instead of chicken pieces. I’ll let you know how it turns out.
Continued TH-cam success.
Donald Johnson was also thinking mushrooms or jackfruit...I sub veggie in almost all of her excellent vids
A thumbs up as soon as she said Hi Everyone!
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 was panicking when I found out I didn't buy the thick potato starch, thankfully you have a savior video for that! I'm gonna try it out and reivew it later!
Taiwanese popcorn chicken has been a favourite of mine ever since I was young
I bought the wok and love it! Perfect size and not hard to season! Good results every time. 给我老婆做soupedup的宫保鸡丁，干煸四季豆，和和担担面。味道很地地道道！流口水啊！ My wife is so impressed. Maybe I'll try this tonight or 红油抄手。 Please keep making these great videos!
Was up at 1 fixing chicken dinner too! 👍💖💕😘🤗😊Bet yours is better 😉 love to you from Arkansas 👍 ❤️😊 Thanks for all your hard work!
You are a great salesman. Normally I'm pretty jaded toward TH-camrs hawking their own merch, but I like your style AND there's my affinity for cookware.
Just cooked these , friggin AWESOME !!!
I tried out the recipe and it's seriously good. Although for the 2nd batch I added the yolk and there wasnt any difference in texture or taste. Overall a solid recipe, thank you!
I made lap cheong as per your instructions and it turned out to be awesome. Now I'm going to make this for sure and tell you how it was. You seriously have a great cooking skill.
Just a quick question - can I use black Schezwan peppercorns instead of red as I'm not sure I will get red in the supermarket.
moni pandey yes you could use black Sichuan peppercorns
Wow, your videos are super well thought out and those dishes look simply irresistible to cook along :D You will especially have my eternal gratitude for pointing out easy-to-find alternatives to some of the original ingredients without making me feel bad about not being 100% faithful to the original!
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.
Your videos are amazing. We love Taiwan. We enjoy so much your videos. I am from Taiwan and my husband is from Spain. We live in London. Thanks
Why, oh why did I watch this video at 10 o'clock in the evening.. I think I have to make some bacon sandwitches for consolation. :-D
This is so much fun and you are a great communicator - very clear, easy to follow, and great instructions - very well done, I am looking forward to making your recipes - keep up the good work!