@pinchiness2: видео не мое #щп

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Region: UA
Saturday 21 March 2026 21:19:53 GMT
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daxuflh
Dashhh52 :
Да я не могу никому сказать
2026-05-01 15:26:39
119
just.nika18
𝑗𝑢𝑠𝑡.𝑛𝑖𝑘𝑎𝑎𝑎 :
не могу сделать репост но я здесь была💔
2026-06-05 21:06:20
5
ste1lamarina
jeyjey :
если кому-то морально плохо или просто хочет поговорить, пишите! @tra3ns
2026-05-03 20:49:16
13
littl_23
littl_23 :
2026-04-30 07:21:37
5
loveloloveer
nass.yas🪽 :
я сама не знаю, что происходит внутри, но когда я начинаю смеяться, то встает ком в горле и начинаю вспоминать что то ужасное, что меня травмировала во время смеха в прошлом..
2026-05-26 19:21:37
7
lizviksq
Лизка подлизка🤑 :
Я уже не могу почему все это мне за что
2026-05-02 22:01:46
19
elizwyn25
elizwyn :
не могу сделать репост , но я здесь была
2026-05-09 15:29:51
9
shuulerr
⸸klounism⸸🚬🇱🇻 :
Когда я уже при смехе перестану вспоминать проблемы та бляхп
2026-05-17 20:06:51
3
user3955209137814
... :
нету в живых любимого отца😔
2026-05-02 21:49:04
6
mark_ll19
mark_ll19 :
Рил
2026-05-16 15:07:17
1
mirysik777
👼 :
Ты ахуенная 😍😍🙏🙏
2026-05-19 09:40:03
1
esiya06
эся🇦🇿 :
отсоня
2026-05-03 12:48:35
3
To see more videos from user @pinchiness2, please go to the Tikwm homepage.

Other Videos

Korean Fried Popcorn Chicken 😍 Crispy, juicy chicken coated in a sweet and spicy gochujang glaze, topped with toasted sesame seeds. The perfect snack or dinner upgrade! - For the chicken marinade: 500g chicken thighs cut into bite-sized pieces 3 garlic cloves minced 1 tsp ginger minced 2 tbsp soy sauce 1 tbsp rice wine (mirin) 1 tsp sesame oil 1/2 tsp black pepper For the coating: 1/2 cup potato starch 1/2 cup plain flour 1 tbsp cornstarch 1 tsp salt 1/2 tsp garlic powder 1/2 tsp paprika 1/2 tsp baking powder For frying: Vegetable oil For the Korean sauce: 2 tbsp gochujang 2 tbsp tomato ketchup 2 tbsp honey 1 tbsp soy sauce 1 tbsp rice vinegar 1 tsp sesame oil 1 garlic clove finely minced 1/2 tsp grated ginger 1 tbsp butter Toppings: 1 tbsp toasted sesame seeds Marinate the chicken pieces in a mixture of garlic, ginger, soy sauce, rice wine, sesame oil, and black pepper for at least an hour or up till overnight. In a separate bowl, combine potato starch, plain flour, cornstarch, salt, garlic powder, paprika, and baking powder for the coating. Remove the chicken from the marinade and coat each piece evenly in the flour mixture. Heat vegetable oil to 160°C and fry the chicken in batches for 4-5 minutes until light golden. Remove and drain. In a saucepan, melt butter and stir in gochujang, tomato ketchup, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger, cooking until the sauce is thickened and glossy. Increase the oil temperature to 190°C and fry again for 2-3 minutes until crispy and golden brown. Toss the chicken in the sauce until fully coated, garnish with toasted sesame seeds, and serve immediately.
Korean Fried Popcorn Chicken 😍 Crispy, juicy chicken coated in a sweet and spicy gochujang glaze, topped with toasted sesame seeds. The perfect snack or dinner upgrade! - For the chicken marinade: 500g chicken thighs cut into bite-sized pieces 3 garlic cloves minced 1 tsp ginger minced 2 tbsp soy sauce 1 tbsp rice wine (mirin) 1 tsp sesame oil 1/2 tsp black pepper For the coating: 1/2 cup potato starch 1/2 cup plain flour 1 tbsp cornstarch 1 tsp salt 1/2 tsp garlic powder 1/2 tsp paprika 1/2 tsp baking powder For frying: Vegetable oil For the Korean sauce: 2 tbsp gochujang 2 tbsp tomato ketchup 2 tbsp honey 1 tbsp soy sauce 1 tbsp rice vinegar 1 tsp sesame oil 1 garlic clove finely minced 1/2 tsp grated ginger 1 tbsp butter Toppings: 1 tbsp toasted sesame seeds Marinate the chicken pieces in a mixture of garlic, ginger, soy sauce, rice wine, sesame oil, and black pepper for at least an hour or up till overnight. In a separate bowl, combine potato starch, plain flour, cornstarch, salt, garlic powder, paprika, and baking powder for the coating. Remove the chicken from the marinade and coat each piece evenly in the flour mixture. Heat vegetable oil to 160°C and fry the chicken in batches for 4-5 minutes until light golden. Remove and drain. In a saucepan, melt butter and stir in gochujang, tomato ketchup, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger, cooking until the sauce is thickened and glossy. Increase the oil temperature to 190°C and fry again for 2-3 minutes until crispy and golden brown. Toss the chicken in the sauce until fully coated, garnish with toasted sesame seeds, and serve immediately.

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