Chicken Skin Chili Crisp
Directions
- 1Grab some chicken, remove the skin and add it all to a pan, cover with water and a good pinch of salt.
- 2Bring to the boil and cook over a high heat until the water evaporates, leaving the skin to cook in that rendered chicken fat.
- 3Once the skin is golden brown and super crispy, strain through a sieve, reserving the schmaltz.
- 4Pour the chicken fat back into a clean saucepan, top up with some peanut oil, and add ginger, cinnamon, star anise, Szechuan peppercorns, cardamom, and dried chillies.
- 5Gently heat the spices in the fat for about 20 minutes to infuse all those flavours together.
- 6Then place chilli flakes, crushed Szechuan chilli powder, chopped peanuts, sesame seeds, sugar, salt, MSG, and soy sauce into a heatproof bowl, and give everything a good mix together.
- 7Strain the hot infused oil directly over the chilli mix, and enjoy that sizzle.
- 8Mix everything together and leave the oil to cool completely.
- 9Once cool, add a little sesame oil, some crispy shallots, some crispy garlic, then grab that crunchy chicken skin, chop it through roughly to create a coarse chicken crumb like this.
- 10Then add to the other ingredients in the bowl, mix everything together and your chicken skin chili crisp is ready to go.
Ingredients
- 1 chicken skin
- 1 cup water
- 1 pinch salt
- 1 cup peanut oil
- 4 slices ginger
- 3 sticks cinnamon
- 3 pcs star anise
- 1 tbsp Szechuan peppercorns
- 3 pcs cardamom
- 2 pcs dried chillies
- 1 tbsp chilli flakes
- 1 tbsp crushed Szechuan chilli powder
- 1 cup chopped peanuts
- 1 tbsp sesame seeds
- 1 tbsp sugar
- 1 tsp MSG
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp crispy shallots
- 2 tbsp crispy garlic
Equipment
saucepansievebowlknife
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