Recipe: Chicken Skin Chicharon
August 23, 2015
One of my guilty pleasures is eating chicken skin. I really just love the crispy, oh so delicious chicken skin!
Whenever I eat out with friends and we end up ordering fried chicken, I always try to get the chicken skin that some of my health buff friends would discard. I knew that it is not healthy but I just can’t stop myself.
So in the essence of trying to make it ‘healthier’, i researched for a recipe online where I can cook chicken skin myself. I found one!!! The best thing is I do not even need to deep fry it. All I do is add some spices and have it cooked by its own oil.
While the end product is super yummy, I still felt a little guilty. I felt like what I ate wasn’t healthy at all. Oh well… 🙂
- 1 kilo chicken skin
- 1 tablespoon salt
- 1/4 cup vinegar
- 1/2 teaspoon black pepper
- In a non-stick wok, add chicken skin, salt, vinegar & pepper.
- Pour water just enough to cover all the chicken skin.
- Bring to a boil.
- Once the water has evaporated, turn the heat to medium.
- Let the chicken skin extract its oil.
- Mix the chicken skin a bit just to be sure that none of them will stick in the wok.
- Fry the chicken skin in its own oil until they become crispy.
- Drain and serve.
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