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.
Check out the recipe here: https://www.vice.com/en_us/article/gy4kv7/pineapple-and-kimchi-glazed-chicken-legs
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