Chicken Skin Chicharon Recipe
Crunchy and flavorful chicken skin chicharon made with chicken skin, seasoned with fish sauce, coatedwith flour then deep fried until golden brown. A lovely entrée, appetizer or snack any time of the day.
Equipment
- chopping board, knife and strainer
- Mixing bowls
- wok or deep pan and slotted spoon or skimmer
Ingredients
- 500 grams chicken skins, cleaned and drained
- ¼ cup white vinegar for cleaning the skins
- 1 tablespoon salt for cleaning the skins
- 3 tablespoons fish sauce
- ¼ teaspoon ground black pepper
- 3 tablespoons cornstarch
- 1 cup all-purpose flour
- canoli oil, for frying
Instructions
- Clean the chicken skin. Using a knife, remove any sizable chunks of fat from the edges. Scrape off any superfluous skin or fat from the skin's underneath or any remaining hair. In a medium bowl, combine chicken skin, vinegar and salt. Thoroughly massage vinegar and salt on chicken skins. Wash two to three times until completely clean. Drain with a strainer.
- Transfer the washed and drained chicken skin in another bowl. Add fish sauce, ground black pepper and cornstarch. Mix until all chicken skin are well coated. Note: You can let it sit for 10 minutes or fry it immediately.
- In a deep pan or wok over medium heat, heat oil until it reaches 375 – 400°F.
- In another bowl, pour all-purpose flour and coat each chicken skin thoroughly.
- Carefully place each chicken skin pieces in the heated oil. Do not overcrowd to cook evenly. Fry for about 3-5 minutes or until it turns crispy and golden brown.
- Using a slotted spoon or skimmer, remove from the pan and place over cooling/ wire rack or plate lined with paper towels to let the excess oil drip off.
- Transfer to a serving plate and serve as snack, appetizer, pulutan or entrée with steamed white rice and vinegar dipping sauce on the side.
- Share and enjoy!
