Cut green onion into 3-4cm pieces and slice chili peppers into 1cm pieces.

Prepare cleaned chicken and score the chicken leg meat with scissors.

Place chicken skin-side down in a preheated pan, sprinkle with salt, and cook over medium heat.

Cook for about 5 minutes until the chicken turns golden brown, then flip.

Cover the pan and cook for another 10 minutes.

Add garlic cloves, green onion, and chili peppers to the pan and cook for 5 more minutes.

Reduce the heat to low and let the chicken rest for 5 minutes.

Plate the cooked green onion, chili peppers, and garlic first, then place the chicken on top.

[Eohyang Sauce] Thinly slice the ginger and green onion, and cut chili peppers into 1cm pieces.

Heat cooking oil in a pan and sauté sliced ginger over medium-low heat for 3-4 minutes.

Remove ginger slices and use the ginger-infused oil.

Add minced garlic, green onion, and chili peppers in sequence, cooking until the chili softens slightly.

Reduce heat to low and add sugar, corn syrup, soy sauce, salt, vinegar, and ketchup. Mix well.

Add starch water and simmer until the sauce turns transparent.