@foryouamvv: is ts tuff? song by @Rj Pasin #spiderman #spidermanedit #andrewgarfield #andrewgarfieldedit #fyp

Foryouamv

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Region: DE

Thursday 18 June 2026 16:11:28 GMT

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No Watermark .mp4 (5.61MB) No Watermark(HD) .mp4 (3.39MB) Watermark .mp4 (5.63MB) Music .mp3

Comments

𝐙𝐄𝐑𝐎𝐗 :

The editor...

2026-06-18 18:27:18

54

𝖛𝖎𝖓𝖙𝖊𝖝 :

first for the masterpiece

2026-06-18 16:13:49

21

Bean Kendry🫩 :

100k likes and i propose to my girlfriend

2026-06-18 17:41:12

4

D1e_y0ung :

how many likes now?

2026-06-18 16:32:12

17

Cauan7 :

mano olha esse hulk

2026-06-18 21:10:00

3

abby.amx :

2026-06-18 16:14:12

4

zonma :

editor

2026-06-18 19:40:24

9

￴ ￴￴ :

Fire

2026-06-18 16:14:49

6

Lord save us :

w edit

2026-06-18 16:14:43

2

HaiLong Tr :

5018likes now

2026-06-18 23:59:27

1

Nobody-likes-Gavin👦🏼 :

1.2m likes

2026-06-18 17:16:22

2

H🦅 :

where is frank castle?

2026-06-18 17:27:32

1

Triple T’s biggest fan. :

made from clips in a trailer btw

2026-06-18 21:18:40

1

SIGMA_NATURAL :

2026-06-18 16:24:59

1

Nanjow :

Y'all this is fire (I'm a bit too early though)

2026-06-18 16:17:01

3

FUN✅ :

Tag me when it gets to 10k likes

2026-06-18 16:54:38

3

aryehtusk :

Who is here on a Thursday

2026-06-18 20:28:46

1

To see more videos from user @foryouamvv, please go to the Tikwm homepage.

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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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