Easy and delicious - chicken Nanbanzuke
Son Lang, who is just enthusiastic about other people's flesh, glitters his eyes once when he takes any kind of meat out of the freezer. I don't forget the question of what you're going to do with that meat. Not long ago, I thought about what to do with this guy several times after buying a gizzard to let my daughter-in-law who left home come back. I always asked the frozen fish that I bought for my son, "Basa." I don't know what to cook for you other than fish and chips... So, the dish I was going to make for my son is Nanbanzuke, a fish, and because of its fishy smell, it takes courage to touch it without preparation. So I try Nanbanzuke first with chicken that I am close to. After putting in my favorite peppers by type, it became a visual that feels like Yuringi for some reason, but that's fine. My son really likes Yurin-gi, too
2 serving
Within 60 minutes
Lime앤Thyme라앤타
Ingredients
  • a drumstick
    3-4ea
  • potato starch
    1/2cup
  • onion
    1/4ea
  • Red pepper
    1ea
  • chili
    2ea
  • Green pepper
    1ea
  • Garlic
    2-3ea
  • Salt
    little
  • ground pepper
    little
  • Soy sauce
    3TS
  • Vinegar
    2TS
  • Sugar
    2TS
  • Cheongju
    1TS
  • Water
    2TS
Cooking Steps
STEP 1/10
Slice onions and peppers thinly and slice garlic.
STEP 2/10
Make sauce with the ingredients, add the sliced garlic, boil it once, and cool it down.
STEP 3/10
Remove the oil from the chicken legs and season the thick parts with salt and pepper.
STEP 4/10
Pour enough oil into the pan and raise it to 170 degrees C.
(You don't have to add as much oil as deep-fry.)
STEP 5/10
Put starch on the marinated chicken legs and shake it off once.
STEP 6/10
Put it in a pan and fry it.
STEP 7/10
Put the fried chicken leg meat on a sieve, drain the oil, and fry it again.
STEP 8/10
Mix all the cut ingredients in the chilled sauce.
STEP 9/10
Put fried chicken on a plate
STEP 10/10
Pour in the sauce and finish.
If you feel burdened by the pungent taste of onions, you can soak them in cold water and use them. I like the pungent taste, so I just used it. It's better to shake off the starch once you've put it on. The part where the starch is thickly lumped is slightly dry when you chew it. I put the chicken and poured the sauce, but if it has a lot of contents like me, I think it would be prettier to put the sauce first and put the chicken on top. I put it in together because there was green pepper that I finished grinding in the yard, but it can be omitted. If you don't like spicy taste, you can skip spicy chili peppers.
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