*You gotta try this crispy, juicy popcorn chicken with secret pepper powder. This authentic Taiwanese popcorn chicken is a very popular as a Taiwanese night market snack. I know you will love it. **Sweet and sour chicken is a must-order dish in Chinese restaurants. This crispy chicken with sweet & sour sauce is unforgettable! Send me your comments. ***Please Like & Subscribe to get notifications for my new video.*** Ingredients: *Cooking oil to fry chicken. 2 lb chicken thigh. (chicken breast) Sweet potato starch as much you need. 2c basil *Marinade Chicken: 2 lb chicken 1 tbsp garlic powder 1 tsp salt 1 tsp sugar, 1/2C flour 1C water 1/2 cup sesame *Taiwanese salt pepper powder 4 tsp white paper 2 tsp black pepper powder 1 tsp sugar 1/4 tsp five spice powder 3 tsp salt 1/2 tsp garlic powder ½ tsp allspice powder ½ tsp cinnamon powder *Sweet and Sour Sauce 2/3c water 3/4c white sugar 1/3c vinegar 1 tsp soy sauce 1 tbsp ketchup 2 tbsp cornstarch Instructions: Heat the oil 350˙F (175˙C) 2lb chicken thigh(or chicken breast), cut into 1.5 inches cubes and marinate for half an hour. Sweet potato starch pressing down to coat each piece of chicken. The coated chicken is allowed to stand for 1 to 2 minutes. This allows the potato starch to soak up moisture and adhere more firmly to the chicken during frying. First-round: fry chicken about 3min. Take out to stand 3min then fry a second time for 3min. This will make the chicken much crispier. Fry basil about a min. Music: Song: Daystar - SOSO / https://youtu.be/i-XtdTSC2fI Instagram:https://www.instagram.com/linglanskitchen/ Do not forget: Like, Share and Subscribe! ˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙ 台灣鹽酥雞 *您必須嘗試用秘製胡椒粉（正宗的台灣爆米花雞）來製作這種脆皮多汁的產品。這是非常受歡迎的台灣人夜市小吃。我們知道您會愛上它。 *糖醋雞是中餐館的必點菜。香脆的雞肉，酸甜的醬汁使您難以忘懷。 讓我知道你的喜好。給我發送您的評論。 **********請點贊並訂閱以獲取有關我的新視頻的通知************ 材料: *醃製雞肉: 1000g雞肉 一大匙蒜頭 一小匙鹽 一小匙糖 半杯麵粉 一杯水 1杯芝麻 *糖醋醬 2/3 C 水 3/4C 糖 1/3C 醋 一小匙醬油 1大匙番茄醬 2 大匙太白粉 *台灣胡椒鹽做法 2.5大匙白胡椒粉 1大匙黑胡椒粉 2小匙糖 1/2小匙 五香粉 2大匙鹽 一小匙蒜頭粉 作法： 將油加熱到350˙F（175˙C） 2磅雞大腿（或雞胸肉），切成1.5英寸的方塊，並醃製半小時。地瓜粉向下壓以覆蓋每片雞肉。將帶塗層的雞肉靜置一會兒（1分鐘或2分鐘），直到它們防潮為止，這樣可以增強附著力，並且在煎炸過程中麵粉不易脫落。第一輪炸雞約3分鐘。取出靜置3分鐘，然後第二次油炸3分鐘。它將使雞肉更脆。將羅勒炒約一分鐘。 音樂: Song: Daystar - SOSO / https://youtu.be/i-XtdTSC2fI IG:https://www.instagram.com/linglanskitchen/ *****請訂閱按讚和分享******

Ingredients: 3 c Flour 1 ¼ c Warm water(I use 1c hot water add ¼ c cold water) 1 tsp Salt 2 Green onion 3 tbsp Lard Extra flour Extra salt Sweet chili bean sauce: 2 tbsp Miso paste (Melt the miso with half a cup of water in 600cc.) 600cc Water 6 tbsp Ketchup 4 tbsp Sugar 2 tbsp Soy paste 4 tbsp Cornstarch(Mix cornstarch with half a cup of water in 600cc) 1 tbsp Chili sauce Oil as much as you need 1 Egg Instructions: 1. Add salt to warm water. 2. Add water to flour slowly. 3. Knead the dough for 5 min cover it and let it rest for 20 min. 4. Chop green onion. 5. Divided the dough into two-part. 6. Roll out the dough flat as thin as possible but not break it. 7. Sprinkle dough with salt. Spread the lard and green onion on the dough evenly. 8. Roll dough tightly into a log shape. Twist the dough, then take one end of the dough and roll again onto itself to form a pinwheel shape. 9. Brush little oil on top, cover and let it rest about 10-20 min. 10. Roll out the dough flat. 11.Add oil, heat the pan. Cook both sides turn a brown color. About 2-3 min. 12.Squeeze the dough to make it fluffy. 13. Melt the miso with half a cup of water. 14. Mix cornstarch with half a cup of water. 15.Add ketchup, sugar, and soy paste to cook. Stir well. 16. Add miso water and water in. Let it cook till boiling. Add cornstarch water and chili sauce, stir well. Music Source:Artist: Cheel | Track: Blue Dream Instagram: https://www.instagram.com/linglanskitchen/ Do not forget: Like, Share and Subscribe! -------------------------------------- 蔥油餅加蛋 配料： 3 c麵粉 1¼c熱水（我用1 c熱水加¼c冷水） 1茶匙鹽 2蔥 3湯匙豬油 額外的麵粉 額外的鹽 海山醬： 2湯匙味曾 （用600cc中的半杯水將味曾融化。） 600cc水 6湯匙番茄醬 4湯匙糖 2湯匙醬油 4湯匙玉米澱粉（用600cc中的半杯水混合太白粉） 1湯匙辣椒醬油 1個雞蛋 說明： 1.將鹽加入溫水中。 2.將水慢慢加入麵粉中。 3.揉麵團5分鐘，將其蓋上，靜置20分鐘。 4.切蔥。 5.將麵團分成兩份。 6.將麵團壓平盡可能薄，但盡量不要弄破。 7.在麵團上撒些鹽。將豬油和蔥均勻地撒在麵團上。 8.將麵團緊緊捲成圓木形狀，然後取麵團的一端， 再次滾動到自身上以形成風車形狀。 9.在頂部刷少許油，蓋上蓋子，使其靜置約10-20分鐘。 10.將麵團攤平。 11.加油，加熱鍋。煮兩邊變成棕色。約2-3分鐘 12.擠壓麵團使其蓬鬆。 13.用半杯水將味曾融化。 14.將太白粉與半杯水混合。 15.煮番茄醬，糖和醬油。好好攪拌 16.加入味曾水和水。煮至沸騰。加入太白粉水和辣椒醬，攪拌均勻。 音樂來源：藝術家：Cheel |曲目：Blue Dream IG: https://www.instagram.com/linglanskitchen/ *****請按讚訂閱和分享*****

Ingredients: 2 tbsp oil 2 tortillas 2 slices of bacon tomato slices avocado slices shredded cheddar cheese shredded mozzarella cheese 1 slice of ham spinach mushrooms slices shredded cheddar cheese shredded mozzarella cheese Instructions: 1. On medium heat, cook the bacon. Cut them into 4ths. 2. Gently fold the tortilla into quarters to make guidelines. Cut halfway down the tortilla. 2. Use the bacon grease or cooking oil on medium heat to cook the tortilla on both sides. 3. Place bacon, tomato, avocado, salt, and cheese on every quarter of the tortilla and wrap it clockwise. Cook on both sides until crispy and tasty. 4. Repeat the same process, but change the filling. 5. Slice the mushrooms. 6. Place the cheese, ham, spinach, mushrooms, and cheese on every quarter of the tortilla and wrap it clockwise. Cook on both sides until crispy and tasty. Music Source: ?Song : Daystar - Lemon Cake / https://youtu.be/AunAZS5yYmw Please Share and Subscribe! ----------------------------------------------------- 材料： 2大茶匙油 2個玉米餅皮 2片培根 番茄片 鱷梨片 馬蘇里拉奶酪絲 切達干酪絲 蘑菇片 菠菜 1片火腿 馬蘇里拉奶酪絲 切達干酪絲 作法： 1.中火煎培根。剪短。 2.輕輕地將玉米餅皮折疊成四分之一的大小摺出一個十字線條。沿著一線條切到中心。 2.用培根油或食用油煎玉米餅皮兩面。 3.將培根，番茄，鱷梨和奶酪放在玉米餅皮的每1/4格子上，順時鐘包起來。 兩面煎至酥脆可口。 4.重複相同的過程，但這一個內餡不一樣。 5.切蘑菇。 6.將奶酪，火腿，菠菜，蘑菇和奶酪放在玉米餅皮的每1/4格子上，然後順時針包起來。兩面煎至酥脆可口。