Chicken leg salad instead of boiled chicken
If it's a double-day health food, you'll eat chicken at least once. There are a lot of people around who don't like drowning chickens. Baeksook has a bland taste, and even I don't like it as a kid, so I'm looking for other dishes. Today, I prepared chicken leg salad like Yurinki. Do you want to refresh your body
3 serving
Within 60 minutes
몽마망momㆍmaman
Ingredients
  • a drumstick
    300g
  • potato starch
    3T
  • Cabbage
    1/6pack
  • Paprika
    1/4ea
  • Cucumber
    1ea
  • Soy sauce
    3T
  • Vinegar
    2T
  • cooking wine
    2T
  • Sugar
    1T
  • leek
    1piece
  • crushed garlic
    2ea
Cooking Steps
STEP 1/7
Wash chicken legs, remove tendons and fat, and drain. If you don't remove the tendon, it becomes tough, shrinks, and becomes deformed. Sprinkle the prepared chicken leg with salt and pepper.
STEP 2/7
Cover marinated chicken legs with starch. You can use frying powder instead of starch.
STEP 3/7
Fry the skin first in oil. The point is to make the skin crispy. Fry it at a temperature that is not too high, remove the oil, and bake it again over high heat, and the crispy chicken leg meat on the outside is complete. Scratching the outside with a knife makes it feel crispy.
STEP 4/7
Slice cabbage thinly and soak it in cold water to make it crunchy. Chop the rest of the cucumbers and paprika and prepare them.
STEP 5/7
I'm going to make the sauce. Add soy sauce 3T, vinegar 2T, cooking wine 2T, sugar 1T, minced garlic, chopped green onions, and chopped peppers and make a sweet and sour sauce.
STEP 6/7
Place vegetables on a plate, cut and top with fried chicken legs and top with dressing. Slice the green onion thinly, soak it in cold water, and place on top of the plated food.
STEP 7/7
The sweet and sour chicken leg salad is complete!!!
Drain chicken thoroughly and coat with batter. If there is water, oil may splash when frying.
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