Japanese · Dinner
Deep Fried Chicken Skin
Chicken thigh skin trimmed and marinated in soy and sesame, par-poached to render fat, then double-fried in a rice-flour and potato-starch coating until shatteringly crisp. Finished with shichimi togarashi and lemon, it captures the izakaya essence of tori kawa karaage.
$4
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
398Calories
18.2gProtein
28.6gFat
19.8gCarbs
0.5gSugar
0.8gFiber
790mgSodium
79mgChol
7.1gSat Fat
240mgPotassium
28mgCalcium
1.3mgIron
0.4mcgVitamin B12
3mgVitamin C
gluten-free
low-carb
low-calorie
low-cholesterol
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Trim the chicken thigh skin of thick fat pockets and pat dry, then cut into 2-inch strips.
2
Marinate
Toss skin strips with soy sauce, sesame oil, and white pepper; cover and refrigerate 10 minutes.
3
Poach
Drop strips into gently simmering water over medium heat for 3 minutes until slightly curled, then drain and pat fully dry.
4
Fry
Heat vegetable oil to 325°F (163°C) and fry strips 2 minutes until pale gold and set, then lift onto a wire rack.
5
Fry
Reheat oil to 375°F (190°C) and fry strips 2 to 3 minutes, turning once, until deep golden and crackling.
6
Drain
Lift strips onto fresh paper towel and rest 1 minute to let excess oil drip off.
7
Plate
Pile crisped skin onto a small plate, dust with shichimi togarashi, and serve immediately with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 240g240g chicken thigh skin, trimmed of excess fat
- 4 tbsp4 tbsp rice flour
- 4 tbsp4 tbsp potato starch (tapioca-potato-starch)
- 2 tbsp2 tbsp soy sauce
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp white pepper
- 1 cup240ml vegetable oil, for frying
- 1/2 tsp1/2 tsp shichimi togarashi
- 22 lemon wedge
