I absolutely love both styles, but something about Taiwanese fried chicken always soothes my soul. I always have to get it as a snack from Boba shops whenever it’s available.
@@guardianoftheduat , report it for terrorism and keep doing that whenever you see new bots arise on UA-cam. Eventually, they will get the hint, along with threats to them for their evil activities and calls to the authorities where they live.
These were both just so tasty my friends, If you have friends make them these popcorn chickens next time you get together, It will be a gathering of smiles :)
Fried basil? I never heard of that. I have to try the Taiwanese tenders with the basil. Looks incredible. I always learn something valuable from these videos, and I love to see the fridge get beaten up. Thank you Chef!
You got to make sure that it's Thai basil, add a dusting of cayenne pepper and addition to the five-spice blend, and finish with the chopped raw garlic garnish
Now, I know I don't have to tell you because I know you know. But for any viewers wondering what buttermilk actually does to chicken, it's the acids in it, which are very mild. It breaks down the meat and tenderizes it, instead of toughening it up like stronger acids would.
These new camera angles + the snappy editing between them gives your videos a MUCH more professional "cooking show" vibe!! I've been watching for a while and will keep watching, you've come so far!
Both look amazing. My husband and I watch all of your videos and we love when you beat up the fridge. We have also tried a few of your recipes already and we can't wait to try these. Thanks for all the tips and tricks.
One of the best cooking channels on UA-cam. I just love them. You are mesmerising to watch. Great content. Maybe I’ll be a better cook if I smash into my fridge more often. Haha Love it.
you are easily the best cook on youtube. you explain things more than any other cook. well done. you are 100% going to hit over 5M subs one day if you keep up this content
You and Sargent Gilbert are doing an amazing job. Your show is so refreshing for a cooking show. Comedy and cooking. Can’t wait to to see your fridge take many more beatings! You know we love you!
Sonny, all I can say is keep being you. I love the recipes, the techniques, and your personality. Attack the fridge again for me, you earned it... or it deserves it...!
Hi Sonny, your nod to the two cameras during sign off was a nice touch. Love your recipes and how they're not super complicated to put together for a novice like myself. I get pats on the back from friends and family every time I make your garlic, basil chicken. Keep the videos coming!
This cooking channel is by far the best one I've seen, and I have seen tons. Sonny definitely checks all the boxes with his videos. So informative, interesting, and entertaining. It's the best recipe for a successful channel. You Know I love you and I'm out! ❤
when I lived in Germany I used to make the Thai chicken a lot as I was surrounded by Asian supermarkets. Now I'm in Spain and some ingredients are harder to find. But I always had Sriracha on hand to dip them in. heaven.. think I'll make the American version this week sometime.
I enjoy cooking, so I watch cooking shows, ya know? Fun to learn stuff, but the stories while watching an onion get slowly sliced, or a chef diva screaming about over cooked shrimp gets old. So glad I stumbled on your channel. You cook stuff so well that I wanna eat and learn! And you are most certainly not boring. Please keep abusing your fridge, I wanna see how much damage it gets.
I have to say that both look equally delicious! But man.......nothing beats those FLYING KNEES of yours! Absolutely love to see watch you do that 💪👍👍👍👍
I love your videos. I've watched so many, recreated a few recipes, and I'm subscribed. Rosemary salt is fire. But I finally have to say it. You look like a Mr. Meeseeks. I love Mr. Meeseeks.
Thank you for the video it was interesting, informative and amusing. About the panko i like to blitz some down to a fine powder and add it to the regular panko i find it gives a better crust crunch and texture. Take care, God bless one and all.
Fun fact: just today, I am about deep fry mussels. I already have my batter ready. But I'm gonna try these 2 versions with it very soon. My reason is, that I've just learned that Hoisin sauce translates to "seafood saice". Although it contains no seafood. I wanna dip the mussels in Hoisin sauce. And also Hoisin sauce, mixed with mayonaise. My experimental kitchen. Greetings from the far north of Germany!
These tweaks are f****** amazing. I always thought using egg whites nutrition was going to f*** the flavor. And I totally thought you had to pry them immediately after breading
Have to try popcorn chicken this here way young fellar, but, didn't see you eat them bay leaves. Great content, you and Shereen should do a colab sometimes for the community. Blessings
Love watching your videos but that tender trick with the fork just blew my mind. I usually tear it up trying to remove the tendon or say screw it and leave it on.
love the videos, and i personally like the 'american style' popcorn chicken more. i recommend adding some mesquite rub from grill mates (my favorite seasoning honestly, works great on fries too) to the flour batter. just adds some of that barbequey flavor to the chicken itself. also just something I noticed, maybe because you also said it, (congrats on getting a second camera!) but all the cuts were a bit distracting. Not saying the cuts of talking and stuff that usually occurs, i mean the zoom into the face, and then the hands, and then the face, and hands, etc. just a bit distracting. Not saying you gotta lean down so that we see everything like you used to do, but if possible to see more of the food you're doing while you're on 'face/body' cam, so that you don't need to jump to the food all the time, and only when doing close up shots, that would personally be preferred (i just feel like i couldn't focus with all the perspective changes). sorry for a bit of a rant, i hope you take this as constructive critisism and not hating, because i love your channel. keep it up! (and keep giving that fridge a beating)
Respect. Sonny always recognises that you cant always get specfic ingredients. 95% authentic and done is always a win. Plus as a chef, always think on your feet. 🤛
I WILL try this brand of potato starch. I also was looking for the perfect brand to really emulate that classic Boba Shop Popcorn Chicken and I hope I get my hands on these soon!!
Ahoy Sonny! 🙋 I seen your comment from the Nick Aussie guy and thought I could stop on by to visit your channel and so ADORE how energetic you are as I can learn so many cooking lessons from you! 😄 I should've watched this video on an empty stomach as popcorn chicken is one of my favorite restaurant snacks I normally eat from home as this is making me hungry and wanting to order Chinese food from Panda's Express now hehe. 😁
Sonny, you don't just bring value with your cooking videos, you bring great entertainment! Your show is addicting.
I appreciate you! We're just getting started, I have big plans for the future! LETS GOOO!!
Indeed. Also the way he talks and jokes reminds me of my favorite Sopranos character XD easily one of my favorite cooking channels
As a Taiwanese I gotta say both looks very delicious. Bad idea to watch this in midnight 🤤
Same, now I'm sleepy AND starving
還好現在是中午 **thumbs up**
Agree. Especially when I happen to have all the ingredients, and then the midnight snack mood gets put on steroids watching this video....
Hope you all don’t get invaded by China
鹹酥雞就是要加炸九層塔啦
It isn't a complete Taiwanese popcorn chicken if it is not served with fried basil.
I absolutely love both styles, but something about Taiwanese fried chicken always soothes my soul. I always have to get it as a snack from
Boba shops whenever it’s available.
@Guys 🅥 is this bot really using Grifys pic?
@@guardianoftheduat , report it for terrorism and keep doing that whenever you see new bots arise on UA-cam. Eventually, they will get the hint, along with threats to them for their evil activities and calls to the authorities where they live.
These were both just so tasty my friends, If you have friends make them these popcorn chickens next time you get together, It will be a gathering of smiles :)
Great content sir! Always look forward to your videos and yt shorts!
Im just here for the fridge attacks 😵
U inspired me to cook difficult things again thank you I forgot how much I love cooking I’m making my own bread for ur French toast video
Sanity is for the weak. Stay strong my friend.
Bloody hell... When did the mortal kombat style 4 hot combos start... Can you get a few reverse elbow included in the combos
Fried basil? I never heard of that. I have to try the Taiwanese tenders with the basil. Looks incredible. I always learn something valuable from these videos, and I love to see the fridge get beaten up. Thank you Chef!
Ever cooked before?
Try it with Thai basil.
@@eyesforthewise facts dude in a closet. No hate tho
as a taiwanese, i tell u man, that fried basil is absolutely killing! btw it’d be more mind blowing with some chopped garlic
You got to make sure that it's Thai basil, add a dusting of cayenne pepper and addition to the five-spice blend, and finish with the chopped raw garlic garnish
I work in medicine and I am really tired most days. But your food vids make me laugh and inspire me to cook MORE!! Thanks for sharing your skills :)
Love the attention to detail to each style-as usual, looks amazing.
Damn, thank you for the tip with the tenders and the fork! Never thought of this.
Now, I know I don't have to tell you because I know you know. But for any viewers wondering what buttermilk actually does to chicken, it's the acids in it, which are very mild. It breaks down the meat and tenderizes it, instead of toughening it up like stronger acids would.
could you just use watered down vinegar for the same effect? or does the milk do something?
@@charleswalker2484 lactose intolerant checking in 👍
@@TheGreatestJuJu use the real corn flour from an Asian Grocer is lactose free as is potato starch
Both look awesome, my advice....always make both.
I agree
I've been a chef for 40 years and I never saw that tendon trick with the fork - awesome!!! Love your videos.
These new camera angles + the snappy editing between them gives your videos a MUCH more professional "cooking show" vibe!!
I've been watching for a while and will keep watching, you've come so far!
The double angle fridge attacks are epic!!
Dude I have used so many techniques from these videos. My woman and kids thank you my friend, and myself as well. Cheers from 🇨🇦
Both look amazing. My husband and I watch all of your videos and we love when you beat up the fridge. We have also tried a few of your recipes already and we can't wait to try these. Thanks for all the tips and tricks.
One of the best cooking channels on UA-cam. I just love them. You are mesmerising to watch. Great content. Maybe I’ll be a better cook if I smash into my fridge more often. Haha
Love it.
you are easily the best cook on youtube. you explain things more than any other cook. well done. you are 100% going to hit over 5M subs one day if you keep up this content
You and Sargent Gilbert are doing an amazing job. Your show is so refreshing for a cooking show. Comedy and cooking. Can’t wait to to see your fridge take many more beatings! You know we love you!
Sonny, all I can say is keep being you. I love the recipes, the techniques, and your personality. Attack the fridge again for me, you earned it... or it deserves it...!
I love your channel. I love the way you bitch your fridge. Of course I come back for the recipes but that uniqueness is still refreshing.
You never disappoint, you always make great content and I absolutely go to pieces laughing when you beat the refrigerator up.
Hi Sonny, your nod to the two cameras during sign off was a nice touch. Love your recipes and how they're not super complicated to put together for a novice like myself. I get pats on the back from friends and family every time I make your garlic, basil chicken. Keep the videos coming!
Amazing… Can honestly say your the only UA-camr whose recipes that I actually cook and this is gonna be another one!
I hate watching you…because you make me literally start drooling with how good it looks!
Your videos make me happy on the inside we don’t have enough of that in this world
This cooking channel is by far the best one I've seen, and I have seen tons. Sonny definitely checks all the boxes with his videos. So informative, interesting, and entertaining. It's the best recipe for a successful channel. You Know I love you and I'm out! ❤
Now that's a recipe I'd like to try. But I don't know if I'd be able to share...
Omg the sound of that CRUNCH on the American one...I gotta pick me up some of that sweet potato flour too.
ya bro! both are so good
when I lived in Germany I used to make the Thai chicken a lot as I was surrounded by Asian supermarkets. Now I'm in Spain and some ingredients are harder to find. But I always had Sriracha on hand to dip them in. heaven.. think I'll make the American version this week sometime.
Your channel and Ralph The Baker's channel are my favorite UA-cam cooking channels! You guys are awesome! 👍🏾❤️
You should watch chef Jean Pierre, he’s awesome!
@@cyndifoore7743 I'll check him out thank you! 👍
viola
Dude, this is easily the best damn cooking channel on UA-cam. Easily.
New Sonny video on a Friday? Fantastic.
Not so much for the fridge.
loving the longer videos
Stellar job as always Sonny. I’ve never seen you do a boring video.
The recipes in the description aren't complete but excited to try it
I just fixed them up. all good
@@thatdudecancook you know we love you!
You're the best, Sonny!
Worst case if you can't get the cooking wines I found out recently you can also use some fresh-squeezed orange juice if you only need a little bit.
I just found your page today. Instantly subscribed and will be watching a lot. Your videos are awesome and hilarious.
new favorite cooking channel for sure!
I enjoy cooking, so I watch cooking shows, ya know? Fun to learn stuff, but the stories while watching an onion get slowly sliced, or a chef diva screaming about over cooked shrimp gets old. So glad I stumbled on your channel. You cook stuff so well that I wanna eat and learn! And you are most certainly not boring. Please keep abusing your fridge, I wanna see how much damage it gets.
I have to say that both look equally delicious! But man.......nothing beats those FLYING KNEES of yours! Absolutely love to see watch you do that 💪👍👍👍👍
You should try giving instant mash potato powder / flakes instead of the thick starch. Works really well.
I love your videos. I've watched so many, recreated a few recipes, and I'm subscribed. Rosemary salt is fire. But I finally have to say it. You look like a Mr. Meeseeks. I love Mr. Meeseeks.
Great work! I always enjoy your video's and you clearly are a pro. Thank you.
You should try tempura style too, so awesome.
Dude that can cook thanx & extra thanx for the American popcorn chicken after Thanksgiving I'll try and make this recipe
Thank you for the video it was interesting, informative and amusing. About the panko i like to blitz some down to a fine powder and add it to the regular panko i find it gives a better crust crunch and texture. Take care, God bless one and all.
Subbed for the fridge attacks, the beautiful food is a secondary perk.
Always wanted to know how to make Taiwanese popcorn chicken! Thanks!
Fun fact: just today, I am about deep fry mussels. I already have my batter ready. But I'm gonna try these 2 versions with it very soon. My reason is, that I've just learned that Hoisin sauce translates to "seafood saice". Although it contains no seafood.
I wanna dip the mussels in Hoisin sauce. And also Hoisin sauce, mixed with mayonaise.
My experimental kitchen.
Greetings from the far north of Germany!
Sonny, you made me look. I lost the circle game. 8:12 you got me 😂
I think the fridge needs to be taught a little more respect.
You are inspiring!!!! Im going to make the american version of popcorn chicken. The crunch is killin me!! AWESOME dude!! Thank you!!! 👍👍👍😂🤣
These tweaks are f****** amazing. I always thought using egg whites nutrition was going to f*** the flavor. And I totally thought you had to pry them immediately after breading
You’re awesome man. Please, keep up the good work!
Your poor fridge. Which episode gives the origin story for the fridge abuse
One again, you have made me laugh and have inspired me.
I did NOT know that fork trick on the tenders..awesome!
man I had some Taiwanese pop-corn chick Sunday... it's always life altering experience. With the rice and ground beef.... never the same....
As someone who just subscribed due to the fridge attacks being hilarious, I can't believe anyone would leave before the best part....
Have to try popcorn chicken this here way young fellar, but, didn't see you eat them bay leaves. Great content, you and Shereen should do a colab sometimes for the community. Blessings
Love the details on the fridge
Love watching your videos but that tender trick with the fork just blew my mind. I usually tear it up trying to remove the tendon or say screw it and leave it on.
Really love your videos!
I had saved this when it came out and I’m making it tonight thanks for the idea Sonny 💯
love the videos, and i personally like the 'american style' popcorn chicken more. i recommend adding some mesquite rub from grill mates (my favorite seasoning honestly, works great on fries too) to the flour batter. just adds some of that barbequey flavor to the chicken itself.
also just something I noticed, maybe because you also said it, (congrats on getting a second camera!) but all the cuts were a bit distracting. Not saying the cuts of talking and stuff that usually occurs, i mean the zoom into the face, and then the hands, and then the face, and hands, etc. just a bit distracting. Not saying you gotta lean down so that we see everything like you used to do, but if possible to see more of the food you're doing while you're on 'face/body' cam, so that you don't need to jump to the food all the time, and only when doing close up shots, that would personally be preferred (i just feel like i couldn't focus with all the perspective changes).
sorry for a bit of a rant, i hope you take this as constructive critisism and not hating, because i love your channel. keep it up! (and keep giving that fridge a beating)
Respect. Sonny always recognises that you cant always get specfic ingredients. 95% authentic and done is always a win. Plus as a chef, always think on your feet. 🤛
Both look fantastic.
I'd never heard of "Popcorn" chicken until KFC in Aust released it (its ok, doubt any chicken is in it)
Loved the video Sonny.
Love your videos man. Keep up the great work!
You killed it again bro!
both are amazing
They look amazing.
And 👌 back at you
you nailed it! fried basil is the spirit!
Dude your videos always make me smile ...and hungry! It's great to watch someone with talent and passion do something well. C'est magnifique! \:D/
That looks awesome. Totally making these!
🔥🔥🔥🔥🔥👏🏼👏🏼👏🏼👏🏼 and I love the fridge footage that’s the best 😂
I luv what you do my Man!!!
I WILL try this brand of potato starch. I also was looking for the perfect brand to really emulate that classic Boba Shop Popcorn Chicken and I hope I get my hands on these soon!!
Two, recipes for the price of one! Keep up the good work, and give that fridge hell.
As a Taiwanese I approve of this recipe. Sonny you da man. Pls try pairing these with some bubbly prosecco next time.
The fridge attack its really the best part, but dude, you can cook! Thanks a lot!
Your almost at 1 mil dude keep going!
Ahoy Sonny! 🙋 I seen your comment from the Nick Aussie guy and thought I could stop on by to visit your channel and so ADORE how energetic you are as I can learn so many cooking lessons from you! 😄
I should've watched this video on an empty stomach as popcorn chicken is one of my favorite restaurant snacks I normally eat from home as this is making me hungry and wanting to order Chinese food from Panda's Express now hehe. 😁
Love you and your videos your food is so good
We're the winners! Thank you dude! P.S Fridge don't hit back!!
Love you sonny! Thank you
The fridge attacks are the only parts I watch, my cooking skills have gone nowhere
You seemed to halfheartedly channel Stale Cracker when you said “you gotta hit’em with that spice mix”. Am I right?
great vid. I will be trying the Taiwanese chicken soon
Absolutely using the tendon-fork-removal technique. You always have the good tips Sonny
Second video in and I'm HOOKED!,.... Ooh and someone needs to sponsor you with a new fridge! Yep I'll be back 😁
Have you ever tried food processing you panko for a few seconds? When it’s slightly less coarse, I find it adheres even better.
Wow... Your recipe looks amazing😍
Perfectly prepared 👍 l really like the way you presented so beautifully ❤
Happy a good day
Great video. Thank you!
I bet you could use instant mashed potato flakes for a more convenient Taiwanese breading. I may give it a try!
I like it. Me too. Great idea.
i like the pepperiness and warty texture on taiwanese chicken
The American popcorn chicken is more indulgent while the Thai one is more a small snack to eat and never get bored of.
Bud, I just started checking out your channel and recipes. These are great, but why the hell do you hate your fridge so much???
Tithe tender trick is fucking awesome! I love tenders but hate cutting that part out. Can’t wait to try it.
the fridge is THE reason i watch the vid. and as an added bonus i learn how to cook :D