It's been a long time since I've had a special taste for spicy foods and dry perfumes, especially my favorite. For the first time, the recipe was given, but it was only after the meal, so it was not done, and later it was in full form. Cooking's not right. This time, two chicken legs mixed with four mid-wings, with meat and skin, with chicken-wing skins made very soft, chicken-legged and cocooned, were eaten all over the last chili garlic. The pork has been too expensive lately, and the total cost of this dish is less than $20, much more than pork。
It's like a korean beer fried chicken, so when it comes to chicken, it's Korean. It's sour and sweet, and it smells like greasy garlic. Korea's fried chicken doesn't know how long it's been, and the soft skin, the juicy, juicy chicken, with delicious sauce, is delicious. Not only is this kosher-made chowded chicken hot, coleslawy, but it's sour and sweet, and it's a classic underbourbon. A grown-up child can eat, he can eat, he can eat, he can eat, he can eat, he can put a little bit less chili and a little more ketchup, sour and sweet, and he can't eat. The sauce is sweet from ketchup, spicy from Korean sauce and a little garlic. It's a hell of a set! I'm talking about fried chicken and beer
