Korean Crispy Fried Chicken Skin
Quick answer
Dak-kkopjil-twigim starts with chicken skin seasoned with salt and black pepper, coated in starch, and fried twice in hot oil.
What makes this special
- Double-frying chicken skin at increasing temperatures creates a light, chip-like texture.
- Double-fried at 170°C then 185°C for chip-like crunch
- Potato starch and fry mix creates bubble-textured crust
Key ingredients
Core cooking flow
- 1 Remove any large fat deposits from 350g chicken skin by hand.
- 2 Add 5g salt, 2g pepper, 10g minced garlic, and 15ml rice wine to the chicken...
- 3 Combine 60g potato starch and 40g tempura mix, then coat the seasoned skin evenly.
Dak-kkopjil-twigim starts with chicken skin seasoned with salt and black pepper, coated in starch, and fried twice in hot oil. 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.
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 on paper towels for 30 seconds.
Finish with a pinch of salt. Serve immediately as the crispiness fades as it cools.
After the steps
Pick a recipe that fits this dish.
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