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Preparation
15 minutes
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Cooking
25 minutes
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Difficulty
Easy
If you are a true snack lover, don’t rush to skip this article! Because today Tastetutorial.com will share with you the recipe for crispy fried chicken skin with salt and chili that is addictive. Let’s get cooking!
Ingredients for Fried Chicken Skin with Salt and Chili For 4 people
Chicken skin 1 kg Peeled mung beans 100 gr (about 1 rice bowl) Regular rice 100 gr (about 1 rice bowl) Sticky rice 100 gr (about 1 rice bowl) Tapioca flour 1/2 cup (rice bowl) White wine 3 tablespoons Chili 2 pods Ginger 1 piece Garlic 5 cloves Margarine 1 tablespoon Cooking oil 1 cup (rice bowl) Salt/ pepper A little
How to choose fresh ingredients
How to choose fresh chicken skin
- You should choose chicken skin pieces that have bright and rosy colors.
- Choose chicken skin pieces that feel firm, have elasticity, and are not soggy when you touch them.
- Do not choose chicken skin pieces that have pale colors or strange, foul smells.
How to choose good sticky rice
- You should choose sticky rice with large, round grains that have an opaque white color.
- Choose sticky rice grains that are intact, not broken, and not musty or yellow.
- Do not choose rice grains that still leave a fragrant smell on your hand when you touch them, as this indicates chemically treated rice.
How to choose fragrant ordinary rice
- Choose new rice that has a subtle fragrance and do not select rice that smells musty or strange.
- Select rice that has uniform, round, and shiny grains. Do not choose broken, crushed rice or rice that is yellow or black, as this indicates spoiled or aged rice.
- Do not choose rice that is too white or has a milky appearance, as it could be bleached or overly polished, causing the outer bran layer to be lost.
Tools to use
Blender, pan, knife, cutting board, chopsticks,…
How to Prepare Fried Chicken Skin with Salt and Chili
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Prepare the Ingredients
Wash the chicken skin thoroughly, then rub it with salt to remove dirt and slime from the chicken skin.
After that, rinse it with clean water 2 – 3 times, then drain and cut into bite-sized pieces about 3 finger joints long!
Wash the chili and chop it finely. Wash the garlic, peel it, and mince it. Peel the ginger, wash it, and crush it.
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Marinate the Chicken Skin
Place the cleaned chicken skin into a bowl, then add 1 tablespoon of crushed ginger, 3 tablespoons of white wine, mix well and marinate the chicken skin for 15 minutes.
After that, add 1/2 cup of tapioca flour (rice bowl) to the marinated chicken and mix until the flour is evenly absorbed into the chicken skin.
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Fry the chicken skin
Place a pan on the stove and add 1 cup of cooking oil, heating it over medium heat.
When the oil is hot, add the marinated chicken skin and fry for about 7 minutes until the skin is evenly golden, crispy, and floats on the surface of the oil, then remove and drain the oil.
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Roast sticky rice and mung beans
Add 100g of sticky rice and 100g of regular rice to the pan and roast over medium heat.
While roasting, stir continuously until the rice turns golden and fragrant, then transfer to a bowl.
In the same pan, add 100g of mung beans and roast until the beans turn golden brown, then turn off the heat.
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Grind rice and mung beans with pepper
Add all the roasted rice and mung beans to a grinder along with 2 teaspoons of salt and 2 teaspoons of pepper.
Grind until the rice and beans become a smooth mixture!
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Making salted chili chicken skin
You heat a pan on the stove and cook over medium heat until the pan is hot, then add 1 tablespoon of butter and cook until the butter has completely melted.
Next, you add minced garlic and chili and sauté for about 3 minutes until the garlic is golden and fragrant.
Then, add the fried chicken skin, stir well for about 1 minute, then add the mixture of ground rice and mung beans and continue to fry.
Continue to stir while frying for another 2 minutes, then turn off the heat and transfer the chicken skin to a plate.
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Final Product
Fried chicken skin with salt and chili emits a fragrant aroma of garlic butter mingled with the spicy taste of chili. The chicken skin is golden, crispy, rich, and lightly sweet with the flavor of mung beans and roasted rice, making it even more appealing.
Serve it immediately on a plate and enjoy it with chili sauce or ketchup!
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We hope that with the recipe for fried chicken skin with salt and chili shared by Tastetutorial.com, you will have another delicious snack in your chef’s notebook! Wish you success.
