Cooking recipes Fry

CRISPY-FRIED CHICKEN SKIN WITH SPICY SAUCE

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CRISPY-FRIED CHICKEN SKIN WITH SPICY SAUCE
The crunchiness of the fried chicken skin that blends evenly with the rich spicy and sour sauce will awaken your taste bud!
CRISPY-FRIED-CHICKEN-SKIN-WITH-SPICY-SAUCE-01
Votes: 2
Rating: 4
You:
Rate this recipe!
Course DESSERT
Cuisine Vietnamese
Cooking recipes Fry
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 3 minutes
Servings
people
Course DESSERT
Cuisine Vietnamese
Cooking recipes Fry
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 3 minutes
Servings
people
CRISPY-FRIED-CHICKEN-SKIN-WITH-SPICY-SAUCE-01
Votes: 2
Rating: 4
You:
Rate this recipe!
Instructions
  1. - Choose chicken thigh skin because it is both thick and less greasy. Cut the skin into bite-sized pieces.
    CRISPY-FRIED-CHICKEN-SKIN-WITH-SPICY-SAUCE-01
  2. - Fry the chicken skin in a hot pan without oil because the chicken fat will melt and make the skin slowly golden crispy. Stir occasionally to cook evenly.
    CRISPY-FRIED-CHICKEN-SKIN-WITH-SPICY-SAUCE-01
  3. - When the chicken skin is crispy, remove to a plate lined with greaseproof paper.
    CRISPY-FRIED-CHICKEN-SKIN-WITH-SPICY-SAUCE-01
  4. - Drain the chicken fat into a bowl, leaving about 1tsp in the pan. Add minced scallions and garlic to saute until golden brown, then add minced chili and stir-fry, then add chili powder, tamarind powder, seasoning powder, and 1 tablespoon water to boil.
    CRISPY-FRIED-CHICKEN-SKIN-WITH-SPICY-SAUCE-01
  5. - When the sauce is a bit thick, add the fried chicken skin and stir until the chicken skin is evenly mixed with the sauce.
    CRISPY-FRIED-CHICKEN-SKIN-WITH-SPICY-SAUCE-01
  6. - Serve hot with steamed rice or sticky rice, with a few slices of cucumber.
    CRISPY-FRIED-CHICKEN-SKIN-WITH-SPICY-SAUCE-01

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