Korean Crispy Fried Chicken Skin
Pull the large fat deposits off 350 g chicken skin by hand, because excess fat makes the oil splatter, and cut the skin into 4 cm lengths. Massage it for 10 minutes with 5 g salt, 2 g black pepper, 10 g minced garlic, and 15 ml cooking wine, then coat it thinly in 60 g potato starch mixed with 40 g frying mix. Fry at 170°C for 4 minutes, lift it out, raise the oil to 185°C, and fry again for 1 minute 30 seconds.
Quick answer
- Total time
- 38 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Fatty chicken skin is fried twice until it snaps like a cracker.
Read more
At 170°C the fat inside renders out; a short second dip in oil raised to 185°C sets the surface hard. Fried twice, the skin stays crisp for a good while even after it cools.
Ingredients
Instructions
- 1
Remove any large fat deposits from 350g chicken skin by hand.
Cut into 4cm lengths. Excessive fat causes dangerous oil splatter during frying.
- 2
Add 5g salt, 2g pepper, 10g minced garlic, and 15ml rice wine to the chicken skin and massage by hand for 10 minutes.
The rice wine neutralizes off-odors.
- 3
Combine 60g potato starch and 40g tempura mix, then coat the seasoned skin evenly.
Shake off excess to leave a thin, uniform coating.
- 4
Heat oil to 170C.
Fry the chicken skin for 4 minutes in the first fry, then remove. The fat in the skin renders out during this stage, making the skin tender.
- 5
Raise the oil to 185C.
Return the first-fried skin and fry at high heat for 1 minute 30 seconds. Large, vigorous bubbles will form as the skin turns explosively crispy.
- 6
Drain the fried chicken skin on a rack or paper towel for 30 seconds.
Serve immediately while the coating is firm and crisp.
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