Korean fried chicken +pasta+deep fried meatballs+chocolate cake = HAPPY BDAY JAMES❤❤❤😉😍

author catzmitzeyez wells   2 month ago
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Tasty Cook-Off: Fried Chicken

Here is what you'll need! BUTTERMILK FRIED CHICKEN THIGHS Servings: 8-12 INGREDIENTS 8-12 boneless skinless chicken thighs Oil for frying Buttermilk Marinade 2 cups buttermilk 1 teaspoon salt 1 teaspoon black pepper ½ teaspoon cayenne pepper Seasoned Flour 2 cups all-purpose flour 1 tablespoon salt 1½ teaspoons black pepper 1 teaspoon cayenne pepper 1 tablespoon garlic powder Dill Dip 1½ cups plain Greek yogurt 3 tablespoons chopped dill 1 tablespoon garlic powder 2 tablespoons lemon juice Honey Lemon Dip 1 lemon, juiced 2 tablespoons honey 1 teaspoon red chili flakes PREPARATION In a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs and marinate for at least one hour in the refrigerator. In a small bowl, combine all the ingredients for dill dip. Cover and let sit for at least an hour in the refrigerator. In a small bowl, combine all the ingredients for honey lemon dip. In a medium bowl, combine all ingredients for seasoned flour. Dip chicken in flour until chicken is completely covered. Repeat for all chicken thighs. Heat the oil to 350˚F/180˚C in a deep pot. Do not fill more that ½ full with oil. Carefully fry chicken for roughly 7 minutes, or until cooked through (internal temperature should reach 165˚F/75˚C), and it’s golden brown and crispy. Drain on a paper towel. Serve with dips. SZECHUAN PEPPER FRIED CHICKEN LEGS Servings: 6-8 INGREDIENTS 8 drumsticks Oil for frying Salt, to taste Pepper, to taste Batter 1 cup cornstarch ½ cup all-purpose flour 1 teaspoon salt ¼ teaspoon black pepper 1 cup water Spice Mix 1½ tablespoon Szechuan pepper powder 1 tablespoon red pepper flakes 1 tablespoon cumin 3 tablespoon sugar 1 teaspoon salt Aromatics 6 cloves garlic chopped 2 tablespoons ginger chopped 1 cup dried chillies 3 tablespoons vegetable oil PREPARATION Pat dry drumsticks and season with salt and pepper. Air-dry in refrigerator for at least 2 hours and up to overnight. Prepare all aromatics for stir frying, and combine spice mix ingredients in a small bowl. Stir together until evenly mixed. Heat ¾ inch of vegetable oil to 300°F/150˚C in cast-iron skillet or large pot. Whisk together ingredients for batter until smooth. Dip individual drumsticks in the batter to coat, allowing excess batter to drip before placing in frying oil. Fry drumsticks 8-10 minutes, turning halfway through. Remove and rest chicken on paper towels to drain for at least 10 minutes. Turn oil temperature up to 375°F/190˚C. Re-fry drumsticks for 3-4 minutes or until golden brown, turning frequently. Remove to paper towels to drain. In a wok or large sauté pan, heat 3 tablespoons of vegetable oil over high heat. Once it smokes, carefully add aromatics and stir fry for 90 seconds. Add chicken and sprinkle half of the spice mix evenly over the top. Toss chicken and aromatics to coat evenly, then add the other half of the spice mix and repeat. Remove from heat. Arrange chicken on plate and top with stir fried aromatics. Enjoy! TEBASAKI FRIED CHICKEN WINGS Servings: 2 INGREDIENTS 8 chicken wings Salt, to taste Pepper, to taste Potato starch, to dredge Frying oil, as needed Sweet Soy Glaze ½ cup (100 milliliters) soy sauce ¼ cup (50 milliliters) mirin ¼ cup (50 grams) sugar ¼ cup (50 milliliters) sake 1 clove garlic, grated Garnish Toasted white sesame PREPARATION Preheat oil to about 160˚C/320˚F. Season both sides of the chicken wings with salt and pepper. Coat with potato starch. Fry the wings at 160˚C/320˚F for approximately 7 minutes. Remove cooked wings from oil. Raise oil temperature to about 180˚C/350˚F. Return the wings to the oil and fry until golden brown, about 3 minutes. Drain them on paper towels. Set aside. Make the graze. Combine all the glaze ingredients in a shallow pan and bring it to a simmer. Reduce until thick. Toss in the wings. Sprinkle toasted white sesame. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Licensed via Audio Network Created by https://www.buzzfeed.com/bfmp/videos/12522

Kids Try Deep Fried Foods | Kids Try | HiHo Kids

Follow the kids and chef Zach on Instagram! Desmond: https://www.instagram.com/desmondvieg Neela: https://www.instagram.com/ohneelablue Ethan: https://www.instagram.com/ethanstewart1289 Helena: https://www.instagram.com/helenastewart0121 Chef Zach: https://www.instagram.com/brothers.and.co Director Marina: https://www.instagram.com/marina__taylor Sponsor this video: http://cut.com/playwithus?utm_source=youtube Come play with us! Sign up at http://bitly.com/hihofans to get updates on HiHo, special offers, and exclusive behind-the-scenes content with your favorite kids. SUBSCRIBE to HiHo Kids: http://bit.ly/HiHoYouTube Learn more about Chef Zach! Website: https://www.brothersandco.me/ Instagram: https://www.instagram.com/brothers.and.co/ Facebook: https://www.facebook.com/brothers.and.co.seattle/ Watch More Kids Try: https://www.youtube.com/playlist?list=PLJic7bfGlo3pjYhhc7c2xAhMOMIhhTlfT About Kids Try: Adventurous and adorable kids give us an entree into the world’s array of foods and snacks. Don't forget to subscribe and follow us! Facebook- http://www.facebook.com/hihokids YouTube- http://www.youtube.com/hihokids Get HiHo swag here: http://bit.ly/BuyCut About HiHo Kids: Every kid – including the one inside each of us – needs imagination and curiosity about the world. Hiho promotes empathy through play. Send HiHo Kids things to unbox: PO Box 19604, Seattle WA 98109 Stay updated by signing up to our email list @ bit.ly/ytJoinTheFamily For licensing inquiries: http://cut.com/licensing Want to work with us? http://cut.com/hiring Want to be in a video? http://cut.com/casting Want to sponsor a video? http://cut.com/sponsorships Love HiHo? Fill out this form for exclusive updates: http://cut.com/fanform Kids Try Deep Fried Foods | Kids Try | HiHo Kids https://youtu.be/Zr9yXa_dKHU #HiHoKids #KidsTry #Kids HiHo Kids https://www.youtube.com/hihokids

I Tried To Make This Chocolate Crepe Cake

“I’ve just been doing everything wrong my whole life.” Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/57465 MUSIC Licensed via Audio Network SFX Provided By AudioBlocks (https://www.audioblocks.com)

How to Make 29 Handmade Pasta Shapes With 4 Types of Dough | Handcrafted | Bon Appétit

In this episode of Handcrafted (fka Beautiful Butchery), the Pastaio of Eataly Flatiron, Luca D'Onofrio, shows Bon Appétit how to turn four types of pasta dough -- egg pasta dough, spinach pasta dough, cuttlefish squid ink pasta dough, and semolina pasta dough -- into beautiful, handmade pasta shapes. Semolina pasta is a southern Italy specialty. From that dough, Luca makes cavatelli, malloreddus, lorighittas, cencioni, capunti, strascinati, culurgionis, and sagne incannulate. From the egg dough, D'Onofrio makes fusilli al ferretto, tagliatelle, tortellini, farfalle, garganelli, anolini, cappelletti, tagliolini, agnolotti, sacchetti. From the spinach dough, Luca makes foglie d'ulivo, trofie, fagiolini, and pappardelle. From the cuttlefish squid ink pasta dough, D'Onofrio makes orecchiette, strichetti, fettuccine, and corzetti. Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. How to Make 29 Handmade Pasta Shapes With 4 Types of Dough | Handcrafted | Bon Appétit

Crunchy Korean fried chicken recipe (Dakgangjeong: 닭강정)

The full recipe is on my website: http://www.maangchi.com/recipe/easy-dakgangjeong This crispy, crunchy, spicy Korean fried chicken is incredibly delicious! You're going to love it, I guarantee, and take this chicken to a party and everyone will give you compliment: "Whoo ah~ this crispy chicken is crunchy crunchy like candy!" If you like this recipe, also check out my original dakgangjeong recipe, which is a lot chunkier and stickier: http://www.maangchi.com/recipe/dakgangjeong and also my spicy, seasoned can't-fail yangnyeom-tondak: http://www.maangchi.com/recipe/yangnyeom-tongdak

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