Emma Makes Taiwanese Popcorn Chicken (Yan Su Ji)

[@johnkozup9959]

I really enjoy this channel the most of Any on KZbin. I like Emma too. All the instructors do their demonstrations very well...I get do hungry watching sometimes that I have to cook before there video is over. Sorry. Thanks guys and girls for your efforts

[@SchoolofWok]

Thanks for watching, glad you’re enjoying it! - Chris

[@alpukat_cereals]

I like her accent👍 light n flowing , not heavy

[@callumsmith9455]

Made this for my parents they, and I ,LOVED IT!!!

[@kirtschaefer8025]

very emphatic speech , would have guessed Californian before British education. its nice and clear instructions with warnings and reasons for a cooking show. both thumbs up!

[@mikemartin2020]

Hello there, Emma. This is definitely one of my favorite dishes from the night markets in Taiwan. I am so glad that you explained it! You are awesome! Wishing you all the best.

[@SchoolofWok]

Thanks for the comment, glad you liked the video! - Lee

[@seansterling8715]

I know I'm kinda off topic but do anyone know a good place to stream new movies online?

[@morganfabian2512]

@Sean Sterling Flixportal :D

[@seansterling8715]

@Morgan Fabian Thank you, I went there and it seems like they got a lot of movies there =) I appreciate it !

[@morganfabian2512]

@Sean Sterling glad I could help :)

[@henryallan9167]

Your a natural Emma, great demo skills - thanks

[@Whatchutuwant]

I really like Emma she is funny and I Think this is easy enough for me to try . Thank u Emma!!! Pls teach me more Chinese food

[@SchoolofWok]

Let us know if you give it a go! - Chris

[@christimichaels202]

You are an excellent educator! I’m very impressed and I’m almost 70!😊

[@doncorleone8686]

Thank you so much for reaching an old man a new recipe. Didn't have a wok instead used my deep fryer. In the marinade I used a bit of Italian hot peppers to spice things up. Used less salt because of my blood pressure. Thanks for sharing this delicious recipe. Ciao from Little Italy 🇮🇹 Montréal

[@SchoolofWok]

Sounds amazing! Enjoy! - Chris

[@evanucf]

Loved instruction and the Eric Andre easter egg. Cone up!! Investigate 311!

[@SchoolofWok]

I’m glad someone appreciates the reference, ha! - Chris

[@no_chefs_here3194]

terrific flavor of the seasoning!! great recipe, Emma 😁

[@rizkyugrasena]

I love how Emma talking. So cheerful.

[@MtDuckford]

Def can see that Emma is a cooking teacher first, and presenter second. Despite this, this video and recipe was awesome.

[@aho5kincse]

Thank you Emma! :) I go cooking now, thanks!

[@SchoolofWok]

Enjoy! - Chris

[@marcoliao1973]

Wonderful recipe and clear instructions. Thank you!

[@SchoolofWok]

Thanks! - Chris

[@DC-sd1lw]

I like Korean fried chicken & Thai fried chicken the most. I like it spicy & hot, but this looks like the perfect beer snack for my friends that can’t take too much chilli! Will definitely be making this

[@malcontent_1]

_Excellent_ -- thx Emma & SoW

[@jonathanramos7285]

I wish KZbin can send picture comments I tried it and it turned out soooo good!😂

[@tuckcuttertuck6802]

Saw this on souped up recipes, and I like your take on it. This has become a house standard dish now.

[@SchoolofWok]

It’s a great one! - Chris

[@nipunsilva6820]

I like way you make it chef.

[@zhinan888]

谢谢。很可爱

[@benh7116]

Yum!!! That looks absolutely delicious.

[@SchoolofWok]

It was! - Chris

[@frsilvatrs]

Espetacular, i from Brazil, está incrível

[@summerwood619]

You explain it very well, good job 😍Gilbert, Arizona

[@SchoolofWok]

Thanks! - Chris

[@vedhed21]

It was so delicious I thought she was gonna cry

[@SchoolofWok]

🥲

[@_Bosley]

Emma I have to say that you have excellent diction (not too mention delicious recipes) :)

[@mikemartin2020]

I'd love to learn more good recipes and to hear your lovely voice again. Hope that is something that is okay with you.

[@simonmartin1201]

Looks good, must try soon. Thx 👍

[@SchoolofWok]

Let us know if you do! - Chris

[@user-qn7cg1lt8g]

Amazing!

[@SchoolofWok]

Thanks! - Chris

[@daveramsay8598]

Great video, well explained, super articulation and passion in the chef role. Who is Baysil?

[@SchoolofWok]

Baysil is our intern

[@irinamedina9989]

Hello, what joy I have to be here

[@Ricecooka]

That basil was explosive!

[@SchoolofWok]

It really was! Nice and crispy though - Chris

[@Luca2Stroke]

Amazing! Nice recipe!

[@SchoolofWok]

Thanks! - Chris

[@bridgetvaughn8077]

Yummy

[@patrickx6940]

How can someone dislike this video ??

[@peterdoe2617]

Nobody will ever know. Poor creatures. This one is so very well explained. Even Floor Jansen gets "thumbs down" on her vids...*sigh* With this beeing said: interesting fact: these people NEVER leave comments. Let's think about this for a moment.

[@peterdoe2617]

@@misterhat5823 the 2 or 3 times I disliked a vid, I commented, too. About algorithm: if I don't like the suggestion, I don't click on it. Like I never click on something obviously political right-wing stuff. Not even left-wing. I wanna stick to my food or music or bike related stuff. Or Jay Leno about cars. But some vids get thumbs down even an hour after beeing posted. I don't think the posters even found the time (or take the effort that soon) to delete those. Lauch a video. See, what happens. But don't sit on the computer all night and day to delete comments of trolls. I don't know. I've got no own content.

[@swintsdeco6109]

This channel is amazing!

[@michaelknox1055]

Let’s go, Emma!

[@dracwula]

Hell yah!

[@gabrielsalas853]

can we not put any wine? will it still be as flavorful?

[@nathanieljacobs7398]

Cone up 🦜 11:20

[@SchoolofWok]

Glad you got the reference - Chris

[@DrMattaru]

Let's go Emma! :D

[@johnsperka2253]

Skin on is the only way- the skin is the best part!

[@tgmjrtgmjr8221]

I like my fried chicken southern Louisiana style with plenty of cayenne pepper extra crispy.

[@SchoolofWok]

Sounds great! - Chris

[@patedwards8731]

The more chilli the better ...

[@SchoolofWok]

Oh for sure - Chris

[@PANTYEATR1]

CONE UP!😅 shout out to Eric Andre💪

[@nomis19821982]

at home what would you do with used oil just would like to know thanks.

[@David_K_Dickson]

Let it cool down, pour it into an old, empty bottle and put it in the rubbish bin.

[@thelifeandtimesofjames4273]

I have never cooked like this. What worries me is the clean up. Do I just wait for the oil to cool then pour it down the sink?

[@David_K_Dickson]

Not in the UK. The sewage companies hate it and will punish you if they catch you. Let it cool down, pour it into an old, empty bottle and put it in the rubbish bin.

[@thelifeandtimesofjames4273]

@@David_K_Dickson thanks for the heads up.

[@Jason-Scott]

Hey Emma 😎

[@TheSurfingAlien]

Hi Emma. Looks delicious, but where does the popcorn in the name of the dish come from?

[@SchoolofWok]

It’s because they’re bite size pieces of chicken! - Chris

[@TheSurfingAlien]

@@SchoolofWok Never thought of that, but it shows I am never too old to learn. Thanks!

[@peterdoe2617]

Thank you, Emma! I'll try the trick with the chicken skin immediately. 'Cause I'm about to make chicken thighs Korean style tonight. And that one is calling for: skin off. To answer your question: I like chicken both ways: very mild, like in a soup with shiitake mushrooms and spring onion. As well as spicy like with "General Tso's chicken" or "Kentucky hot fried chicken". About the double deep frying: try slicing potato about 3mm thick. Deep fry until done (just like here), strain. And then put them in again. The will pop up. Season with maybe rosemary salt. Or any salt that you would like on french fries. (Sounds like a plan?) Keep up the good work! Your explanations are top! You ROCK, girl! kzbin.info/www/bejne/aInGm32KjM17ndk Greetings from the far north of Germany!

[@Only_for_the_weak]

I dont feel brave enough to launch that basil in like that😂 i would prefer spicy over salty i think.

[@thefamilycat86]

That Basil definitely has some water in there lol

[@SchoolofWok]

Definitely a scary moment when that went in haha - Chris

[@einundsiebenziger5488]

Great recipe and good instrutions. But there is no "second double fry" only one, since you fry it twice in total. If you made "a first and a second double fry", there'd be four fryings altogether.

[@unforgivn81]

Simple request: when giving the traditional (non-English) names of the dishes you create, please put the name on-screen in both the native language script and an approximate romanization.

[@marcoliao1973]

鹽酥雞 Yen xu ji

[@jonathansacci2325]

CONE UP!

[@MTB_Rider_96]

Yeah, Spicy & Hot!

[@duncanmit5307]

👍👍👍👍💜💜💜💜

[@jamesschaffhausen4466]

❤💯😇😍❤️😎🥣🥣😋

[@kanzenchowa9868]

suurepärane

[@taichisuzuki1207]

агуу их

[@drosperez-chi5538]

Wrong pepper….failed

[@awesometv6464]

Too much talkin '

[@johntan507]

Talked too much...😜

[@mc-yt2rc]

Did it splatter your face?

[@JFW5358]

Emma, in England, it's "basil" not "bayzil". Otherwise, a delightful video and looks delicious. Not sure about putting the basil (not bayzil) into that hot oil. Looks scary.

[@doctordemon6487]

Unsubstantiated

[@wizkalifa650]

Wonder if she has a onlyfans page😆

[@Michael-rr8ez]

Do you feel like a p.o.s? You come across like one

[@medication7509]

🤣