STEP 1/13
Spread the chicken legs and dry them
STEP 2/13
Sprinkle some pepper and rub it
STEP 3/13
Do the same for the back. Pepper massage with pepper
STEP 4/13
Sprinkle a moderate amount of mirin
STEP 5/13
Add white wine or rice wine to remove the fishy smell
STEP 6/13
One more time, please Let the drumstick ripen for an hour After refrigerating, cut it into 1/3 to 1/2 pieces and cut it into bite-size pieces
STEP 7/13
Take out the washed green onions, arrange them, and cut them evenly into two fingers
STEP 8/13
After an hour, put chicken, green onion, chicken, green onion in order
STEP 9/13
I got 10 to 11 skewers If you pierce the chicken once, it will come out of the skewer easily, so it's better to pierce it twice as if you're sewing it
STEP 10/13
To cook the crust crispy, put oil on the heated pan
STEP 11/13
Before cooking, apply herb salt and season it
STEP 12/13
You don't have to cook it thoroughly, so just cook it until the outside is golden
STEP 13/13
In an oven preheated to 180 degrees, bake the chicken skewers for 190 degrees, 10 minutes, 170 degrees, and 20 minutes