Korean Crispy Fried Chicken Skin
Dak-kkopjil-twigim seasons chicken skin with salt and pepper, dusts it in starch, and double-fries it in hot oil. The first fry renders out moisture, and the second at higher temperature puffs the skin into a cracker-like crunch with visible air bubbles throughout. The fried skin releases an intense chicken fat savoriness that needs little more than salt to taste complete. A light sprinkle of black pepper and garlic powder tempers the richness, making it a snack that is difficult to stop eating once started.
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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.
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Nutrition (per serving)
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