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: www.vice.com/en_us/article/gy4kv7/pineapple-and-kimchi-glazed-chicken-legs Subscribe to Munchies here: bit.ly/Subscribe-to-MUNCHIES All Munchies videos release a full week early on our site: video.vice.com/en_us/channel/munchies Hungry? Sign up here for the MUNCHIES Recipes newsletter. www.vice.com/en_us/page/sign-up-for-munchies-recipes-newsletter Check out munchies.tv for more! Follow Munchies here: Facebook: facebook.com/munchies Twitter: twitter.com/munchies Tumblr: munchies.tumblr.com Instagram: instagram.com/munchies Pinterest: www.pinterest.com/munchies Foursquare: foursquare.com/munchies More videos from the VICE network: www.fb.com/vicevideo

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