Chicken Bong Seasoned Chicken
After seasoning the chicken stick and baking it crispy in the oven, I mixed it with minced vegetables and spicy sweet and sour sauce Seasoned chicken bong chicken is done. It's easy to make because there's no frying process and it's easy to hold and eat one by one. If you make it at home, it's good because you can eat it cheaply and healthily eat it.
4 serving
Within 60 minutes
마이드림
Ingredients
  • a chicken stick
    1pack
  • onion
    1/2ea
  • Paprika
    20g
  • Paprika
    20g
  • Paprika
    20g
  • Flour
    2TS
  • Walnut
    5g
  • parsley powder
    little
  • ginger juice
    1ts
  • cooking wine
    2TS
  • Salt
    0.5ts
  • ground pepper
    little
  • Cooking oil
    1TS
  • crushed garlic
    0.5TS
  • red pepper paste
    1TS
  • Ketchup
    2TS
  • Oligosaccharide
    1TS
  • Honey
    1TS
  • thick soy sauce
    1TS
  • sesame salt
    1TS
  • ground pepper
    little
  • Vinegar
    1TS
Cooking Steps
STEP 1/9
Season the chicken stick with seasoning and marinate in the refrigerator for 30 minutes.
STEP 2/9
Add 2 tablespoons of flour to the seasoned chicken stick and mix them together. This removes the moisture from the seasoning, but it cooks more crispy when baked in the oven.
STEP 3/9
Place in oven pan and bake at 190 degrees for 20 minutes.
STEP 4/9
Put onions and colored paprika in a food processor and grind them finely.
STEP 5/9
Rather than grinding it for too long, it's better to grind it moderately while looking at the grinding condition.
STEP 6/9
Pour cooking oil into a pan and stir-fry minced garlic first. You have to stir-fry it at a low heat so that the garlic doesn't burn, right?
STEP 7/9
Add ground vegetables and marinade from the food processor and bring to a boil. Just blow off the moisture and boil it for a while until it becomes sticky.
STEP 8/9
Add the oven-baked chicken sticks and mix quickly.
STEP 9/9
If the sauce is all over, turn off the heat.
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