A method of manufacturing barbecue chicken by putting Welsh onions and Korean leeks on roasted chickens with seasoning sauce is provided to provide characteristic flavor and taste of Welsh onions and Korean leeks and remove a chicken's odor. Chicken is torn into parts, aged in sauce containing 200g kiwi juice, 800g garlic soy sauce, 150g wine, 50g chili pepper powder, 50g less hot pepper powder, 450g spring water, 350g chopped garlic and 100g distilled liquor(Soju) and roasted. Then 520g corn syrup is mixed with 160g tomato Ketchup, 130g chili pepper powder, 480g less hot pepper powder, 40g sesame, 250g soy sauce, 1,400g Teriyaki sauce and 170g spring water and heated for 10 to 15min to obtain seasoning sauce for barbecue. Rice cake is cut into bite-size pieces, fried in oil and mixed the seasoning sauce. Welsh onions and Korean leeks are sliced and placed on the roasted chicken.
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