Chef Ravi Kapur shows us how to use up all that extra kimchi juice by making a sweet and tangy glaze for chicken legs. The chicken is hit wit a fragrant rub before being pan-fried, resulting in crispy skin with juicy, tender, and flavorful meat. Serve it alongside grilled corn and bok choy for one recipe you-ll want to make year-round.
Charles: -simplify your cooking experience, and make something delicious- Yeah ok bro you just slammed in like 40 ingredients into chicken while cooking it on one side using a too small pot lid for literally no reason whatsoever. I swear to anyone who knows how to cook Munchies is becoming like The onion but for food. smh Date: 2020-05-17
