Mandy Lee's Juicy Salt & Vinegar Chicken Lollipops | In The Kitchen With

It's my goal to make every recipe in the art of escapism cooking, thanks for being an inspiration!

NON STICK PAN!!!!!

could I air fry these instead of oil frying them?

Mandy's recipes and technique are bomb. Always good eats!

Any chance anyone knows what type of spice grinder Mandy uses?

Mandy - hello from Vietnam. Thanks for inspiring my cooking. I always want to try what you've been up to in the kitchen.

Very nice

Mandy is so creative. I learn so much every time I watch her videos.

I watch their videos specifically cause of this awesome kitchen. They be pulling out the coolest little containers for their shit. Amazing. So jealous.

This seriously looks so fun to eat.

This is such a cool recipe. Really wanna try this out 😀🍗

Brilliant recipe, & tip for grinding tapioca (Mandy's doggos woke up, chose violence this day).

I thought I was being possessed by demons when the growls started.

Another day, another great upload from you 😊

Omg did you see her salt holder !!!

Oh Mandy, whenever I see a new recipe from you I get so excited. I know you’ll show me a new way to cook typical foods — in this case chicken wings — and exotic spices like amchur powder. I get to use my sumac, garam masala and rice vinegar, and I think you love white pepper like I do. Loving the use of tapioca pearls to keep the lollipops crunchy … the sound effect when you bite into them makes me salivate!!! You are truly one of a kind.

MANDY HECK YES. this looks delicious, I can't wait to make! We stan

This is the second of your Food52 videos, where I go, wow! That's kind of mad genius. This is not a combination I would have thought of -- at all! I was thinking you should write a cookbook -- a few seconds googling later, and oh, you have written a cookbook! I'm going to look for it! For Americans, this strikes me as perfect Super Bowl food, by the way.

Mandy Lee is genius!!!

What can I sub for the amchar?

Why not use vinegar powder to minimize contact with more moisture?

I'm wondering if malt vinegar is too mild for this recipe, I really like it's flavor.

Mandy's creativity in developing recipes is just off the charts!

Now this is different.

I definitely will be making this for dinner

What is that pot she is frying the chicken in?

Mandy you are an amazing mad food scientist!

This seems amazingly simple! I might have to really search for some of these spices and make this.

Mandy is quickly becoming my favorite chef featured on this channel. All of her recipes look and sound delicious and are so smart and well thought out. And she’s great at explaining and demonstrating what she does and why. I can’t wait to try this!

What the F is going on back there..?

When you bit into that chicken, my mouth watered 😳

Hello strangers 😄

Looks absolutely scrumptious! Thanks for another awesome recipe!

This was so good!

Nice. :) You are nice. The recipie is nice. But I don't understand how a chef of any kind can use pepper powder trash instead of freshly grinding it. Maybe you made your own with that spice grinder? That's the only excuse. :D

I love the use of amchur , sumac, rice wine vinegar, and distilled white vinegar to really layer the sour/acidity. And that food processed tapioca pearls, I ain't never heard of that before, thats so cool. Thanks for the recipe :D

ahhhh so excited to try this

Like 9 Hi friend that looks delicious and very yummy thanks for sharing 👍👍👍👈👈🌷🌷🌷