@zayn.24s: obv handball but ofc fifa dont give it 🫩 #spain #belgium #worldcup #fyp #viral

zayn
zayn
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Region: GB
Friday 10 July 2026 21:30:56 GMT
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brilo20edits3
Brilo20edits :
Belgium make a handball too but wasn’t penalty
2026-07-11 08:28:16
0
mia.noreen
M✰ :
Its so not handball why yall debating this so much
2026-07-11 05:24:52
1
yfootbull
OK :
It’s not
2026-07-11 09:03:43
0
pust531
PUST :
It sworn
2026-07-11 12:55:54
1
9jesse9bne9
⃟ :
its bcs the pass is from a team player
2026-07-11 10:02:26
1
minasthebest36
minasthebest36 :
Would have went viral if it was Argentina
2026-07-10 21:45:30
6
rui_md8
Rui ⚭ :
2026-07-10 23:51:41
2
apotremtakatifuamissi
apotremtakatifuamissi :
2026-07-11 07:26:30
0
qieyfleo10
qieyfleo_ :
same situation alex baena shoot handball to belgium defend lol😝😝😝
2026-07-10 21:51:06
0
le.woody
Woody :
2026-07-11 00:32:12
0
nalldy008
N_B 09 :
itu atruan permain bola KLO menyentuh bagian tubuh lainya itu GK handball
2026-07-11 03:59:44
0
jesuslozano325
jesus-13 :
🤫
2026-07-11 07:25:34
0
rgx_du59
￴ ￴ ￴  ￴ ￴￴￴￴ ￴ ￴ :
Coupe du monde 2026 c’est mériter pour personne c’est pas du foot le roi belge tout le monde en parle comme quoi ils vas annuler la coupe du monde 2026
2026-07-11 10:05:05
0
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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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