How to make chicken skin crispy

Many people don't like to eat chicken skin, but many people do. People who like to eat chicken skin like to eat it in various ways. No matter it is boiled, steamed or fried, the taste is particularly good, but there is a way that will taste even better. Fried chicken skin will make the chicken skin very crispy, and after drying it can be used as a snack. Regarding the methods and types of chicken skin, in addition to frying, you can also make other delicacies. Here I will introduce to you a complete list of methods for chicken skin.

Crispy fried chicken skin

Material

Chicken skin, salt, shichimi powder

practice

1. Cut the chicken skin into pieces

2. Put a little oil in the pan and fry the chicken skin until crispy.

3. Sprinkle salt and seven-flavor powder on the fried chicken skin and it's done.

Japanese Teriyaki Chicken Rice

Material

150g chicken skin, 2 bamboo skewers, 2 tablespoons teriyaki sauce

practice

1. After blanching the chicken skin in boiling water, rinse it with cold water and remove the fat under the skin. Drain and cut into about 3 cm squares for later use.

2. Use bamboo sticks to string the chicken skin slices from step 1 together. Repeat this step until all the ingredients are used up.

3. Preheat the oven to 200℃ and set aside.

4. Place the chicken skin skewers from step 2 on a baking tray and bake in the oven at 200°C for about 5 minutes.

5. Take out the chicken skin skewers baked in step 4, brush them evenly with a layer of teriyaki sauce, turn them over and put them into the oven, bake them at 200℃ for about 2 minutes, take them out and brush them with another layer of teriyaki sauce.

6. Take a bowl of appropriate amount of white rice, put the grilled chicken skin skewers on the rice, and then pair it with your favorite side dishes and soup, and you can start enjoying it.

Chicken Skin Skewers

Material

100g chicken skin, 60g white radish, salt to taste, freshly ground black pepper to taste, Japanese soy sauce to taste (optional)

practice

1. Cut the chicken skin into small pieces and put them on bamboo skewers.

2. Dry fry in a frying pan without adding oil over medium-low heat.

3. Fry until oil comes out on one side, then turn over and sprinkle appropriate amount of salt and black pepper on both sides.

4. Fry for about 15 minutes in total, turning 3-4 times in the middle.

5. Grind the white radish into a paste and put it on the fried chicken skin skewers. You can add a few drops of Japanese soy sauce according to your personal taste.

Tips

1. Chicken skin will produce oil, so do not put oil in the pan. The fried chicken oil can be used for cooking.

2. You can add a little more salt because white radish has no taste.

3. If you like a fatter texture, fry it for a shorter time.