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Restaurant Jung Sang Hoon Spicy Charcoal Chicken 🍗
Rice thief! Boneless chicken. Chicken recipe with rice
Frying Pan Chicken 🍳
If you can't deliver ZICOBA boneless marinated chicken, make it at home.
Convenient restaurant Copy Jeong Jeong Jeong Junghoon's ZICOBA Chicken
KBS New Release Convenient Restaurant 136th 22/07/15

[Spicy charcoal fire chicken ingredients]
Chicken leg 500g, milk, pepper, a little bit, salt, 5 cheongyang peppers, 2T fine red pepper powder, soy sauce 6T, oligosaccharide 6T, sugar 2T, ketchup 2T, oyster sauce 2T, chicken stock 0.5t, beef dada tteok 150g, cooking oil, cooking wine, minced ginger 0.5T, minced garlic 2.5T, whole sesame
Torch (Daiso)

[How to make spicy charcoal chicken]
0. Material Preparation
① Marinate 500g of chicken leg meat in milk to remove the smell.  
② Rinse the chicken leg meat marinated in milk in water and drain with kitchen towel. Then add a little pepper and a little bit of salt and season.
③ Chop 5 cheongyang peppers.
④ Mix 2T of fine red pepper powder, 6T of soy sauce, 6T of oligosaccharide, 2T of sugar, 2T of ketchup, 2T of oyster sauce, 0.5t of chicken stock, and 0.5t of beef dada to make the sauce.
⑤ Soak 150g of tteokbokki in cold water for 20 to 30 minutes.
1. Grease the pan with cooking oil and grill the chicken leg meat from the skin first. When it is golden brown back and forth, take out the chicken leg meat and store it for a while.
2. Add 2T of cooking wine, 0.5T of minced ginger, and 2.5T of minced garlic and stir-fry for 1 minute.
3. Add 5 chopped cheongyang peppers and stir-fry them.
4. Add chicken leg meat, 150g of tteokbokki rice cake, and sauce and stir-fry until the sauce is fully cooked.
5. Use a torch to coat the surface of the ingredients with a bit of fire.