@tacoldesttt: Angels cry - Mariah Carey #mariahcarey #fyp #music #lyrics

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Tuesday 18 August 2026 03:01:46 GMT

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عَقِيلَة🤍 :

"when you and I said goodbye i felt angels cry"💔😭 hits so hard after a breakup 💔

2026-10-08 21:43:57

2

iselletegan🇿🇦 :

2026-10-09 03:23:24

0

Zaaksss🦦 :

Lightning dont strike the same place twice

2026-10-04 19:07:05

4

🍒 Chanel 🍒 :

@user784472299

2026-10-06 16:33:41

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Servings: 4 | Prep: 20 min | Cook: 30 min | Total: 50 min INGREDIENTS Honey Butter Chicken • 2 lb boneless, skinless chicken, cut into bite-size pieces • 1 tsp salt • ½ tsp black pepper • 1 tsp garlic powder • 1 tsp onion powder • ½ tsp smoked paprika • 1 tbsp soy sauce • 1 egg • ¾ cup cornstarch • ¼ cup flour • Neutral oil, for frying Glaze and Garnish • 4 tbsp butter • 4 garlic cloves, minced • ⅓ cup honey • 2 tbsp gochujang • 2 tbsp soy sauce • 1 tbsp rice vinegar • 1 tbsp brown sugar • 1 tsp sesame oil • ½ tsp red pepper flakes, optional • 1 tbsp water, if needed • 2 tbsp sesame seeds • 3 green onions, sliced Garlic Sesame Fried Rice • 3 cups cold cooked rice • 1 tbsp neutral oil • 1 tbsp butter • 3 garlic cloves, minced • 2 eggs, beaten • ½ cup frozen peas and carrots • 2 tbsp soy sauce • 1 tsp sesame oil • 3 green onions, sliced • Black pepper and sesame seeds, optional Korean Cucumber Salad • 2 English cucumbers, thinly sliced • 1 tbsp rice vinegar • 1 tsp soy sauce • 1 tsp sesame oil • 1 tsp honey or sugar • 1 tsp gochugaru, optional • 1 garlic clove, minced • 1 tsp sesame seeds • 1 green onion, sliced • Pinch of salt INSTRUCTIONS 1. Season chicken: Mix chicken with salt, pepper, garlic powder, onion powder, paprika, soy sauce, and egg. 2. Coat chicken: Combine cornstarch and flour. Toss chicken until fully coated. Rest 5 minutes. 3. Fry chicken: Heat 1½–2 inches of oil to 350°F (175°C). Fry chicken in batches for 4–6 minutes, until golden and cooked to 165°F (74°C). Drain on a wire rack. 4. Make glaze: Melt butter over medium-low heat. Add garlic and cook 30 seconds. Stir in honey, gochujang, soy sauce, vinegar, brown sugar, sesame oil, and pepper flakes. Simmer 2–3 minutes; add water if needed. 5. Glaze chicken: Remove glaze from heat. Toss in fried chicken just before serving. Top with sesame seeds and green onions. 6. Make fried rice: Heat oil and butter in a skillet. Cook garlic for 30 seconds. Scramble eggs, then add peas and carrots. Add cold rice and stir-fry 3–5 minutes. Stir in soy sauce, sesame oil, pepper, green onions, and optional sesame seeds. 7. Make cucumber salad: Salt cucumbers and rest 5 minutes; drain. Whisk vinegar, soy sauce, sesame oil, honey, gochugaru, and garlic. Toss with cucumbers. Add sesame seeds and green onion. Chill until serving. 8. Serve: Plate fried rice with glazed chicken and cucumber salad. Garnish with extra sesame seeds and green onions. CHEF’S TIPS • Fry in batches for maximum crunch. • Keep glaze heat low so the honey does not burn. • Use cold, day-old rice for the best texture. • Store chicken, rice, and salad separately. • Refrigerate leftovers within 2 hours. #food #Foodie #foodtiktok #FoodTok #recipesoftiktok

Servings: 4 | Prep: 20 min | Cook: 30 min | Total: 50 min INGREDIENTS Honey Butter Chicken • 2 lb boneless, skinless chicken, cut into bite-size pieces • 1 tsp salt • ½ tsp black pepper • 1 tsp garlic powder • 1 tsp onion powder • ½ tsp smoked paprika • 1 tbsp soy sauce • 1 egg • ¾ cup cornstarch • ¼ cup flour • Neutral oil, for frying Glaze and Garnish • 4 tbsp butter • 4 garlic cloves, minced • ⅓ cup honey • 2 tbsp gochujang • 2 tbsp soy sauce • 1 tbsp rice vinegar • 1 tbsp brown sugar • 1 tsp sesame oil • ½ tsp red pepper flakes, optional • 1 tbsp water, if needed • 2 tbsp sesame seeds • 3 green onions, sliced Garlic Sesame Fried Rice • 3 cups cold cooked rice • 1 tbsp neutral oil • 1 tbsp butter • 3 garlic cloves, minced • 2 eggs, beaten • ½ cup frozen peas and carrots • 2 tbsp soy sauce • 1 tsp sesame oil • 3 green onions, sliced • Black pepper and sesame seeds, optional Korean Cucumber Salad • 2 English cucumbers, thinly sliced • 1 tbsp rice vinegar • 1 tsp soy sauce • 1 tsp sesame oil • 1 tsp honey or sugar • 1 tsp gochugaru, optional • 1 garlic clove, minced • 1 tsp sesame seeds • 1 green onion, sliced • Pinch of salt INSTRUCTIONS 1. Season chicken: Mix chicken with salt, pepper, garlic powder, onion powder, paprika, soy sauce, and egg. 2. Coat chicken: Combine cornstarch and flour. Toss chicken until fully coated. Rest 5 minutes. 3. Fry chicken: Heat 1½–2 inches of oil to 350°F (175°C). Fry chicken in batches for 4–6 minutes, until golden and cooked to 165°F (74°C). Drain on a wire rack. 4. Make glaze: Melt butter over medium-low heat. Add garlic and cook 30 seconds. Stir in honey, gochujang, soy sauce, vinegar, brown sugar, sesame oil, and pepper flakes. Simmer 2–3 minutes; add water if needed. 5. Glaze chicken: Remove glaze from heat. Toss in fried chicken just before serving. Top with sesame seeds and green onions. 6. Make fried rice: Heat oil and butter in a skillet. Cook garlic for 30 seconds. Scramble eggs, then add peas and carrots. Add cold rice and stir-fry 3–5 minutes. Stir in soy sauce, sesame oil, pepper, green onions, and optional sesame seeds. 7. Make cucumber salad: Salt cucumbers and rest 5 minutes; drain. Whisk vinegar, soy sauce, sesame oil, honey, gochugaru, and garlic. Toss with cucumbers. Add sesame seeds and green onion. Chill until serving. 8. Serve: Plate fried rice with glazed chicken and cucumber salad. Garnish with extra sesame seeds and green onions. CHEF’S TIPS • Fry in batches for maximum crunch. • Keep glaze heat low so the honey does not burn. • Use cold, day-old rice for the best texture. • Store chicken, rice, and salad separately. • Refrigerate leftovers within 2 hours. #food #Foodie #foodtiktok #FoodTok #recipesoftiktok

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