Right Now

>7
Sssshhhh... sleep now

>>256
Lullaby time
https://www.youtube.com/watch?v=dmdRkebokeU

>>257 >>1
Much better

SF4 Ultras without camera
https://www.youtube.com/watch?v=B6fy4pJOuns

>>7
Walking in Taipei?
https://www.youtube.com/watch?v=ZdDYVjDwgwA

Straight to the pet cafe
https://youtu.be/fNKAs42JL5I
https://youtu.be/jolOiSS_fsc

>>1645
Tapei Chef, Artarmon
https://youtu.be/iufzB-Ya2Oc

Kuching
https://www.youtube.com/watch?v=ByOZ6CEEEM4

PENANG
https://instagram.com/penangfoodie/

TOKYO
https://www.timeout.com/tokyo/things-to-do/things-to-do-in-tokyo-this-weekend

Salmon don dessert
https://www.instagram.com/happiesttums/reel/DAx0-dzyA5r/

calve is not bun.

it's nice to have family friendly inclusive board bbs.

Tan Viet Noodle House, Cabramatta
Albee's Kitchen, Campsie
Mami's Casa Latina, Bondi
Kood, Surry Hills
Chatkazz, Harris Park
Bar Reggio, Darlinghurst
Spicy Joint, Haymarket
Hariri Chickens, Kogarah
Emma’s Snack Bar, Enmore
Chinese Noodle Restaurant, Haymarket
Small’s Deli, Potts Point
Derrel’s, Camperdown
Tamaleria & Mexican Deli, Dulwich Hill
Peranakan Place, Auburn
Cairo Takeaway, Newtown
Chaco Ramen, Darlinghurst
Norma's Deli, Manly
Medan Ciak, CBD
Top Ryde Baker's House, Ryde
Malay Chinese, Circular Quay
Banh Cuon Ba Oanh, Marrickville
Sydney Cebu Lechon, Blacktown
Spice I Am, Surry Hills
Banh Xeo Bar, Rosebery
Out of the Blue, Clovelly

>>1661
What's a calve?

part of the leg, below bun, thic thai thighs, maybe
active after situps excersize

also a maya mayo

why do you post all those cities, restaraunts? are we in twisted SEO DORWEI?

Adapted from the secret recipe provided by Kay Hwang, owner-chef of Joy Korean Fried Chicken. You’ll need to start this at least 24 hours ahead of serving. This recipe makes a lot. I figure that if I’m going to fry three times, I may as well go all out! Plus, leftovers hold up brilliantly, the crust staying crisp if you reheat it in the oven.

INGREDIENTS

Chicken – see note

6 x 180g (1.1kg) bone-in, skin-on chicken thighs
5 x 140g drumsticks (700g), or more thighs

Dry brine seasoning

½ tsp white pepper
½ tsp garlic powder
½ tsp ground ginger
¼ tsp cinnamon powder
2 tsp cooking salt – see note

Batter

335g (2¼ cups) plain flour
30g (¼ cup) cornflour
1 tsp sweet paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp cooking salt
540ml (2 cups + 8 tsp) water

Dredging and cooking

90g (¾ cup) cornflour
500g (3⅓ cups) Korean chicken frying flour – see note
2 litres canola or vegetable oil, for frying

Sweet and spicy sauce

100g (⅓ cup) ketchup (substitute tomato sauce)
100g (⅓ cup) glucose – see note
50g (2½ tbsp) gochujang paste – see note
3 tbsp light or all-purpose soy sauce
45ml (3 tbsp) water
50g (¼ cup) caster sugar
1 tsp chilli power or cayenne pepper, or to taste
3 tbsp finely minced garlic

METHOD

Brine the chicken for 24 hours: Mix the dry brine ingredients in a small bowl. Place the chicken in a large bowl and sprinkle on the seasoning, then using your hands, rub it all over each chicken piece as evenly as possible. Cover with cling wrap and refrigerate for 24 hours (up to 48 hours).
Make the batter: Whisk the batter ingredients in a bowl until it’s lump-free. It will be fairly thin. Cover and refrigerate for 3 hours – do not skip this step; it’s essential for a crispy crust. It will thicken to a pancake batter consistency. It must be used cold, so allow time for the batter to chill before you cook.

>>1687
Make the sauce: Put all the ingredients (other than the garlic) into a small saucepan over medium-high heat. Stir to combine, then bring to a simmer. As soon as it boils, remove it from the heat, stir in the garlic and set aside for at least 10 minutes. It should thicken into a syrupy consistency. Cover and keep warm (if it cools too much and gets thick, warm gently to loosen but don’t boil it again).
Dust the chicken: Place the cornflour in a large bowl, and the Korean chicken frying flour in a separate large bowl. Pat the chicken pieces dry with paper towels and lay them out in a single layer on a tray. Dip a piece of chicken in the cornflour then thoroughly shake off excess. Repeat with the remaining chicken.
Batter and first fry: In a large, heavy-based pot, heat 7cm of oil to 170C. Remove the batter from the fridge and whisk to combine. Dip a piece of chicken in the batter, then allow the excess to drip off. Coat in the chicken frying flour, pressing to adhere. Shake off the excess then carefully place the chicken in the oil. Repeat with another one or two pieces (don’t overcrowd the pot). Fry for 2½ minutes without touching the chicken (don’t turn or agitate), to allow the crust to set. Remove onto a rack set over a tray. Repeat with the remaining chicken, arranging the pieces on the rack so you remember the order in which you fried each piece. Bring the oil back up to 170C between batches.
Second fry: When all the chicken has been fried once, lower the oil temperature to 160C then, starting from the piece you fried first (and which has had the longest resting time), fry the chicken thighs for 8 minutes and drumsticks for 5 minutes. Remove onto the rack and rest for 10 minutes, or up to 1 hour. It’s important to bring the oil back to 160C between each batch.

>>1688
Final fry: Increase the oil temperature to 180C. Fry the chicken in batches for 2½ to 3 minutes until deep golden. This final flash-fry gives the chicken colour and creates an ultra-crisp crust. Remove the chicken to a tray lined with paper towels.
Serve: Transfer the chicken to a large bowl, drizzle over the sauce and gently turn to coat. Serve immediately with any leftover sauce on the side. If you prefer, serve the chicken without coating first in sauce (it’s delicious just as it is) and let everybody add their own.

Locations Featured
📍Brooklyn Bridge Deli (multiple locations)
6/2 Bridge St, Sydney
📍Parami, Shop 101/21 Alberta St, Sydney
📍Tiny's Sandwich Bar, 1/55 Clarence St, Sydney
📍David's Kitchen, 127 Liverpool St, Sydney
📍Jimmy's Falafel, 330D George St, Sydney
📍Malay Chinese Noodle Bar, Shop CQT06/33 Pitt St, Sydney
📍AP Bakery,
L2/80 Commonwealth St, Surry Hills
9 Barrack St, Sydney
📍The Sambal, shop a/432 Kent St, Sydney
📍Bar Totti's, 330A/330B George St, Sydney
📍Bar Luca, 52 Phillip St, Sydney

>>7
Are you Tokyo Dave on tinychan?!?

>>1703
Minichan is superior.

War Fighter
https://www.artstation.com/deniboy