STEP 1/14
If it's fresh chicken leg meat, just use it right away, and rinse the chicken leg meat stored in the refrigerator once in cold water and sieve it.
STEP 2/14
After spreading well, drain with kitchen towel.
STEP 3/14
Cut the thick part of the chicken meat.Transfer leg meat to bat and sprinkle with thick salt.
STEP 4/14
Sprinkle with pepper and pour milk until chicken is soaked. Please let me sleep in the refrigerator for 30 minutes.
STEP 5/14
Trim the onions to be grilled with the chicken steak.
STEP 6/14
Cut the green onions.
STEP 7/14
Chicken steak sauce
1T minced garlic, 1T soy sauce, 2T barbecue sauce, 2T teriyaki sauce, 1T oyster sauce, 1T vinegar, 1T plum juice, 3T water, 1/4T beef tashida
STEP 8/14
I will also cut the skin of the chicken leg from the milk so that the seasoning can permeate well.
STEP 9/14
Add a little olive oil over medium heat.
STEP 10/14
Place the chicken leg skin on the bottom and cook over medium heat..
STEP 11/14
Put up garnish, too. And flip it over when one side is golden brown. Wipe the oil with a kitchen towel because it produces a lot of oil.
STEP 12/14
Grill the onions and sprinkle with the chicken steak sauce.
STEP 13/14
Cook over medium heat.
STEP 14/14
When it's cooked well, add the fire taste with a torch and sprinkle Cheongyang red pepper!