I’ve been waiting on the “Legs and Thighs Girl” shirt for ages now! 😂 Along with a “This is the kind of situation you’re looking for” coffee mug and a “Craggly Bits” keychain!
That looks like the most PERFECT mix of spices. Never tried using Sambal to marinade chicken before (only used to dip). And dip with Nam Jim Jaew. Couldn't be better 😋💕 Love your recipes!
Could you pleaseeeeee make a video of your favorite kitchen pots/ pans/ utensils/ gadgets and so forth. I recently got a house and I have absolutely NOTHINGGG and I need help 😭
I have had fried chicken 🍗on my mind for at least a week, a week and a half, quite sure there was an "Ultimate" recipe WITH tips and techniques, and lo and behold here you are on my RU-vid Feed!!!!! I LOVE anything and everything Asian!!!! Bless you Bless you Bless you!!!!!!
I tried the order your book but the delivery was too expensive to Japan, sadly. I’ll wait till it available somewhere else where the delivery is more affordable. Love the fried chicken recipe.
Koreans eat a lot of chicken, too. Chicken is delicious no matter how you eat it. Congratulations on the publication of your new cookbook. Thank you for the great video.
Hi Marion! How exciting it is that you have released another cookbook, it looks fabulous! I would absolutely love to pre-order it and tried many times but it gives me an error when I click on Pre-order now. It opens another page that only says "protected assets". I hope you see this comment and help me out. I would love to support you and receive your beautiful cookbook! Fantastic recipe as ever! Thank you! :)
Hi Marion. Could you help me out with one of your Fried chicken recipes. Which chicken recipe did you use crushed cornflakes as a coating please. Absolutely love your recipes and videos. Thanks Janet
I watched this video and really want to know the recipe of the fried chicken, then bought this recipe book. I got this book today, and felt I was cheated, because I could not find fried chicken recipe in this book. Very disappointed.
@@fifimac2007 Have you tried resting it after you have dredged it in the flour? I believe that is the usual technique to help the crispy coating adhere to the Chicken.
@@fifimac2007 we served fried chicken in one of the many restaurants I work in over the years. We would bread the chicken and then place in a reach in freezer. You Don’t want to Freeze the chicken. But it helps the costing stick. Never had issues with breading coming off. It will drop your oil temp in a small home fryer. So you have to compensate for that. Good luck
Ooh another culinary master stroke! ❤…. I served mine with rice and finely sliced red cabbage which has marinated in white wine vinegar, lime juice and salt then tossed with mayonnaise 👌😋 Thanks once again Marion! X
Hi Marion congratulations on the cook book wheeere do ya get it !!!!!!! I'LL BE LOOKING FOR THE TECHNIQUES SECTION I MADE SOME MORE WONTOM'S THE OTHER DAY COME UP REAL BIG ANY WAY THANKYOU MARI GURU LOVE IT AND CATCH YA LADER COBBER DOG NSW. Hey talking bout Nashville dja make it to the Grand Ole Opri hope the Family's good see ya
I always see many people make delicious chicken . But you are awesome my friend. But Your chicken recipe look so delicious. Simple way to following and ingredients also beautiful presentation. thank you for taking time to record and sharing your delicious fried chicken recipe. have a nice day and stay safe
Hi mam! I m from Bangladesh... I like u so much..I m a new subscriber in ur youtube channel. Can u telling me how can i get ur cooking book in Bangladesh.. Lots of love..Fahema
Marion, ❤you’re the absolute best! You’re so passionate and excited about food every single time you cook! This is truly an amazing cooking journey thanks to you, my beautiful friend 🎉
I fry a lot. We save our kitty liter plastic container and pour the left over grease into the container. When it gets about not half full we take it with the lid really tight and throw it in the dumpster. Not sure that is a good thing for the environment, but at least it doesn’t go down the kitchen drain like a lot of people do, thats a huge mistake
Quite bold to say "Ultimate fried chicken" so I was abit anxious BUT as always you delivered a simple yet truly ultimate friend chicken. I will try this one for sure..
hi there Marion - I'm watching everything you cook - have you made those amazing coconut prawns and dipping sauce - I'm looking for your recipe - thanks.. x
#Joe_Polchlopek While you will need to use her video for the cooking instructions, I got the ingredients from a frame on this video, plus another on her Instagram video. Here they are: *SERVES 4* 8 chicken pieces (I prefer skin-on legs & thighs) 1 cup plain (all-purpose) flour 1 tsp. baking powder 1 tsp sea salt Vegetable oil, for frying Your choice of pickles, to serve Steamed rice or potato salad, to serve *MARINADE* 1 cup (250 ml./8.75 fl oz.) buttermilk 1 Tbsp. sambal oelek (substitutes are Chinese garlic-chili paste, or hot sauce) 1 tsp. sweet paprika 2 garlic cloves, finely grated 1 egg 1 tsp. sea salt *NAHM JIM HOT SAUCE* 2 Tbs tamarind concentrate 1/3 cup(80 ml./ 2.75 fl. oz.) fish sauce 2 Tbsp. Brown sugar 1 Tbsp. Thai chili flakes (or to taste) 1 small shallot, finely diced 2 tsp. finely sliced coriander (cilantro) 1 tsp. sweet paprika 2 tsp. fresh lime juice
@@cathrinewhite7629 METHOD Place all marinade ingredients in a bowl and mix well. Add the chicken pieces and mix to coat. Store in the fridge overnight. In a separate bowl, mix all the hot sauce ingredients together and set aside. Remove chicken from the fridge. Put the flour, baking powder and salt in a large bowl and stir to mix. Add three tablespoons of the marinade to the flour. Mix with your fingers just until the flour starts to form crumbles. Heat oil just to frying temperature (about 350 degrees), but not blazing hot because the chicken needs to cook for 12-15 minutes. Take a piece of chicken and shake off the excess marinade. Put the chicken into the flour mixture. Roll and pat to coat. Shake off excess flour and place chicken into the hot oil. Repeat for all the chicken pieces. Move the pieces around so they don’t burn on the bottom of the pan. Remove chicken from the oil and place on a rack to drain. Remove a quarter cup of hot oil from the wok or pan and pour it into the hot sauce mixture. Stir well. Brush the hot sauce all over the chicken pieces. Done! 😃
Tip: Let the chicken sit in fridge for 30 mins+ or so after coating, makes it even crunchier. When you do this it lets the BM be absorbed into the coating more so when it fries up the steam during cooking makes the coating even crunchier. Good luck on book sales!
I'm game for a new chicken recipe! You just kicked me um...to the delish zone! Always ready to taste new dishes! Yummy, yum! Doing the air fryer way. Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions! ; )
@@Marionskitchen Hi Marion, would you be so kind to upscale your recipe yum woon sen from 4 to 8 version for me “ please “ that would be so kind . thank you in advance Nigel Burgess from Holland
