Korean Crispy Fried Chicken Skin
Quick answer
- Total time
- 38 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Dak-kkopjil-twigim starts with chicken skin seasoned with salt and black pepper, coated in starch, and fried twice in hot oil.
Read more
The first fry drives out moisture from the skin, and the second at higher temperature traps air inside, puffing the surface into a cracker-like texture with visible bubbles locked throughout. The rendered fat from the skin produces a deep, concentrated savoriness that salt alone can bring to full expression. Black pepper and garlic powder sprinkled over the top cut through the richness and keep each piece from feeling heavy. Straightforward to prepare and endlessly snackable, this is a dependable bar food and everyday appetizer in Korean households.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Remove any large fat deposits from 350g chicken skin by hand.
Cut into 4cm lengths. Excessive fat causes dangerous oil splatter during frying.
- 2Season
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.
- 3Season
Combine 60g potato starch and 40g tempura mix, then coat the seasoned skin evenly.
Shake off excess to leave a thin, uniform coating.
- 4Heat
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.
- 5Control
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.
- 6Finish
Drain the fried chicken skin on a rack or paper towel for 30 seconds.
Serve immediately while the coating is firm and crisp.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Double-frying chicken skin at increasing temperatures creates a light, chip-like texture.
- Finish cue
- Large, vigorous bubbles will form as the skin turns explosively crispy.
- Avoid this
- Keep the starch coating thin to avoid greasiness.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
38min, 8 ingredients
Category median
30min, 8 ingredients
Based on 109 recipes
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