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@nexvyy_: Nexvyr's community Link en mi grupo de WhatsApp y página web oficial 🌐 Actualizaciones cada semanas. Soporte al usuario siempre activos👤 #robloxfyp #NexvyrHub #ponmeenparati #murderersvssheriffs #scritps

Nexvyr
Nexvyr
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Tuesday 08 September 2026 16:16:39 GMT
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mauricio5535
Juan 10 :
Me lo pasas xfa
2026-09-13 06:50:20
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gluxin3
..GULXZ6 :
me lo pasas
2026-09-10 10:34:08
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Other Videos

#CapCut #story #History #scary #horror #newyorkcity #60s #foryoupage #mystery
#CapCut #story #History #scary #horror #newyorkcity #60s #foryoupage #mystery
Ibuk itu berhati mulia atau playingv**t*m yaa 🤣 #jembatanviral #jembatanroboh #kdmtegurbupati #jembatanTNI #faktajembatan
Ibuk itu berhati mulia atau playingv**t*m yaa 🤣 #jembatanviral #jembatanroboh #kdmtegurbupati #jembatanTNI #faktajembatan
Korean Fried Chicken 🍗🔥 Super crispy, juicy, sweet, spicy and covered in the most addictive Korean-style sauce 🤤 You NEED to try this one! Prepist makes saving recipes so easy 🤍 Save recipes from anywhere in seconds and keep everything organized in one place. @prepist.app Sauce * 500 g gochujang * 380 g honey * 240 ml soy sauce * 90 ml rice vinegar * 320 g ketchup * Up to 60 g minced garlic * 80 ml water * 1 tbsp toasted sesame oil Simmer everything except the sesame oil over medium-low heat for 3–5 minutes, until smooth and glossy. Remove from heat, stir in the sesame oil, and keep warm. Chicken * 1 kg boneless skinless chicken thighs * 1 tsp kosher salt * ½ tsp garlic powder * 1 tbsp sugar * ½ tsp MSG * 1 tsp white pepper * 15 ml rice vinegar Trim excess fat and pat the chicken dry. Add the seasonings and rice vinegar, mix well, then refrigerate for 20–30 minutes. Dry Dredge * 500 g potato starch * 250 g flour * 1 tsp sugar * ½ tsp MSG * ½ tsp garlic powder * 1 tsp white pepper Mix everything together and reserve 85 g for the wet batter. Wet Batter * 85 g dry dredge * 1 tsp baking powder * About 100 ml ice-cold water Mix into a thin batter and keep refrigerated until ready to use. Coat Chicken → cold batter → dry dredge. Let a little batter drip into the dry dredge to create crispy clumps. Press the coating firmly onto the chicken, then shake it through the dredge a few times. Keep the batter cold between batches. Double Fry First fry at 340–350°F / 170–175°C for about 2–3 minutes per side, working in small batches. Second fry at 375°F / 190°C until golden and extra crispy, and the chicken reaches 165°F / 74°C internally. Toss the chicken with just enough warm sauce to coat. Finish with sesame seeds + green onions. Double frying + cold batter keeps the chicken extra crispy even after adding the sauce. 🔥 #KoreanFriedChicken #CrispyChicken #ChickenRecipes #KoreanFood #Prepist @Prepist: Recipes & Meal Prep
Korean Fried Chicken 🍗🔥 Super crispy, juicy, sweet, spicy and covered in the most addictive Korean-style sauce 🤤 You NEED to try this one! Prepist makes saving recipes so easy 🤍 Save recipes from anywhere in seconds and keep everything organized in one place. @prepist.app Sauce * 500 g gochujang * 380 g honey * 240 ml soy sauce * 90 ml rice vinegar * 320 g ketchup * Up to 60 g minced garlic * 80 ml water * 1 tbsp toasted sesame oil Simmer everything except the sesame oil over medium-low heat for 3–5 minutes, until smooth and glossy. Remove from heat, stir in the sesame oil, and keep warm. Chicken * 1 kg boneless skinless chicken thighs * 1 tsp kosher salt * ½ tsp garlic powder * 1 tbsp sugar * ½ tsp MSG * 1 tsp white pepper * 15 ml rice vinegar Trim excess fat and pat the chicken dry. Add the seasonings and rice vinegar, mix well, then refrigerate for 20–30 minutes. Dry Dredge * 500 g potato starch * 250 g flour * 1 tsp sugar * ½ tsp MSG * ½ tsp garlic powder * 1 tsp white pepper Mix everything together and reserve 85 g for the wet batter. Wet Batter * 85 g dry dredge * 1 tsp baking powder * About 100 ml ice-cold water Mix into a thin batter and keep refrigerated until ready to use. Coat Chicken → cold batter → dry dredge. Let a little batter drip into the dry dredge to create crispy clumps. Press the coating firmly onto the chicken, then shake it through the dredge a few times. Keep the batter cold between batches. Double Fry First fry at 340–350°F / 170–175°C for about 2–3 minutes per side, working in small batches. Second fry at 375°F / 190°C until golden and extra crispy, and the chicken reaches 165°F / 74°C internally. Toss the chicken with just enough warm sauce to coat. Finish with sesame seeds + green onions. Double frying + cold batter keeps the chicken extra crispy even after adding the sauce. 🔥 #KoreanFriedChicken #CrispyChicken #ChickenRecipes #KoreanFood #Prepist @Prepist: Recipes & Meal Prep
#CapCut
#CapCut
Day 7: Spice Tolerance till Ghost Pepper 1 week down from 1 Jalapeño (day 0) to 4 thai green chilis (day 7)
Day 7: Spice Tolerance till Ghost Pepper 1 week down from 1 Jalapeño (day 0) to 4 thai green chilis (day 7)
مساكم قهوه 🌺
مساكم قهوه 🌺

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