Dak Kkopjil Twigim (Crispy Fried Chicken Skin)
Crispy fried chicken skin for 2 servings, with auto-scaling for perfect crunch.
Instructions
- 1
Trim excess fat from chicken skin and cut into 4 cm pieces.
- 2
Season with salt, pepper, minced garlic, and cooking wine for 10 minutes.
- 3
Mix potato starch and frying mix, then coat the skin lightly and evenly.
- 4
Fry at 170C for 4 minutes (first fry), then drain.
- 5
Raise oil to 185C and fry again for 1.5 minutes for extra crispness.
- 6
Drain on paper towels and finish with a pinch of salt.
Tips
Nutrition (per serving)
Adjust Servings
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