Julie Oleynik Thank you so much and welcome!! 😁😁😁

Oh that's so awesome! Glad I can help :-)

I'm guessing you don't want anaphylactic shock so what about trying the recipe with some cut up pounded chicken or pork? You could still use the same breading and sauce. They do look delicious though

I think that people cook best when they are organized and dont rush like as everything is set on fire. When I am not organized in the kitchen I feel like a mess so I try to avoid that 😃

@@Coffeegirl739 same here..☺️

Prawns.

Wen yi Tang yesss pleaseeeee

Air fryer does the same thing as a fan forced oven

Prawns.

You're welcome! Thank you for watching!

Keith Davidson you don’t see it ???

Tyrone Dunigan I make what I call a sushi bowl. It’s sushi rice with powdered sushi vinegar mixed in while it’s steamy hot. Fan it as you mix with wooden or plastic rice paddle. Then make a 2-3 egg omelette with a 1/2 tsp sugar in a neutral oil. Set onto cutting board and slice into ribbons. Next make seedless pieces of cucumber. Then cube some nicely ripe avocado. Finally arrange rice in 2 bowls with sections of the cucumber, eggs and avocado. Garnish with 1-2 umeboshi plums(pits removed and sliced). Then add some pickled ginger slices cut to manageable pieces. Add a bit of wasabi paste to a bit of light naturally fermented soy sauce to season as you like. Eat with chop sticks getting little bits from her and there out of the sections of choices. Excellent use of the Japanese pickled plums. Very easy light, but filling dinner in summer. Serve with a light miso soup with tofu as a starter if you like. Serves two.

Shannon Robinson sounds tasty. Thanks.

Thank you!

iberis13 Tamarind...?

Not really. That’s salted pickled plum. The Japanese version (umeboshi) is easier to find. Try Amazon if you can’t find it, but it should be in every Asian market or in the Asian section of your supermarket.

It would be the customary when the oil is bubbling at the base of a wooden spoon/ chopstick lol.

Sauce

The full recipe is always in link in my video descriptions :-)

Autumn Fog you can filter it and save it for next deep frying

For every cup of frying oil, whisk together ¼ cup water and 1 tablespoon cornstarch. Add mixture to warm or cooled oil. Heat oil gently over low heat (do not let it simmer), stirring constantly with heatproof spatula, until starch mixture begins to solidify, 10 to 12 minutes. Remove oil from heat and strain through fine-mesh strainer (or use slotted spoon to fish out gelled mixture). Don't worry if oil appears cloudy; it will clear up once reheated. Refrigerate oil and reuse up to 3 times.

Thank you for your answers! 😊

Angela Baldwin it’s a cooking show. Emphasis on cooking. 🤦🏽‍♀️

Fish sauce. The exact measurements are in her website, there's a link in the description.

droidcrasher she added a dash of fish sauce

I heard Fish Sauce the first time lmao. Maybe its just you

@@DarkkBunny174 lol yep.