Kimchi Chicken Legs with Smashed Cucumbers
Chicken legs get a spicy kimchi marinade, while smashed cucumbers are dressed with garlic, cilantro, sesame oil, and apple vinegar. The crisp salad balances the hot chicken and adds fiber. The plate combines contrasting textures.
Combine the chicken legs (900 g) with olive oil (30 g), kimchi (10 g), and salt (to taste). Marinate for 10 minutes.
Cook the legs in an air fryer at 180 °C for 45 minutes, turning them several times during cooking.
Trim the cucumber ends (600 g), cut each cucumber into three pieces, place them in a sturdy bag, and gently smash them with a rolling pin.
Chop the cilantro (20 g) and garlic (10 g), add them to the cucumbers with sesame oil (30 g), apple cider vinegar (15 g), and sugar-free soy sauce (30 g). Mix.
Serve the hot legs with the smashed cucumber salad.
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