First, prepare a pack of chicken for braised spicy chicken and wash it under running water so that there is no intestines, blood, or bone powder left inside. The tip of the chicken wing can cause the smell, so cut it with scissors.

Cut the chicken legs by turning the tendon inside. If you cut it like this, when it's cooked later, it's easy to eat. This dish requires a certain amount of chicken oil, so I didn't remove the skin or fat separately. After washing and cleaning, cover with sieve and drain as much as possible. (If the water falls out less, it won't be crispy, but it'll be baked moist, so it won't taste good.)

Heat the frying pan over high heat. Bake the chicken with the skin facing down (so that the chicken does not overlap as much as possible) if the pan is as preheated as possible to prevent the chicken from sticking! Sprinkle about 3 pinch of salt and cook over high heat for 3 minutes. (Be careful not to flip it in the middle!)

While the chicken is being baked, slice the green onions sideways and prepare whole garlic and sliced ginger.

Turn over after 3 minutes, turn down to medium heat, and insert sliced ginger in the middle. Cover and bake again on medium heat for 3 minutes.

If both sides are baked, close the lid and bake again for 10 minutes. (First 3 minutes - Flip 3 minutes - Again 10 minutes) Open the lid in the middle and scratch with a spatula to prevent it from sticking

After about 10 minutes. Add green onion and garlic and stir-fry.

It's time to season it with soy sauce. Add 1T of sugar and coat all over.

Add 2T of soy sauce to the edge of the pan and simmer slightly. If you boil it a little bit, the flavor goes up

Then add 1T of oyster sauce and 3T of starch syrup. You might think that there's too much starch syrup in it, but it didn't feel that it was very sweet.

If it's all fried, reduce the heat to low, close the lid, and let it simmer for about 5 minutes.

If you sprinkle sesame seeds, the galbi chicken is complete!!