STEP 1/8
Please prepare the ingredients first.
STEP 2/8
Wash the chicken legs in running water, put them in boiling water, blanch them slightly for 30 to 40 seconds, and rinse them in cold water right away.
Blanch in boiling water once to remove the oiliness and smell.
STEP 3/8
Chop the half of the onion into small.
STEP 4/8
Make the sauce in the frying pan.
Put chopped onion, red pepper powder-3 tbsp, red pepper paste-2 tbsp, soy sauce-7 tbsp, mirim(or cooking wine)-3 tbsp, ketchup-2 tbsp, oyster sauce-1 tbsp, sugar-1 tbsp, oligosaccharide-4 tbsp, chopped garlic-1/2 tbsp, pepper powder-a little bit, water-paper cup and mix well.
STEP 5/8
Put the chicken legs in a pan and boil over high heat at first, then turn it down to medium heat when the sauce boils.
STEP 6/8
Cover the pan and simmer for about 15 minutes over medium-low heat.
Boil the chicken legs upside down while pouring the soup in between, and after 15 minutes, lower the heat to low.
Continue to pour the soup over low heat, turn over the chicken legs, cover and simmer for another 10 minutes.
STEP 7/8
If you chop the nuts or chives (green onions) into small pieces and put them on top of the garnish, the spicy chicken legs taste like seasoned chicken
STEP 8/8
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