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.