Chicken Skin Chili Crisp

20 mins
Serves 1
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Directions

  1. 1Grab some chicken, remove the skin and add it all to a pan, cover with water and a good pinch of salt.
  2. 2Grab some chicken, remove the skin and add it all to a pan, cover with water and a good pinch of salt.
  3. 3Grab some chicken, remove the skin and add it all to a pan, cover with water and a good pinch of salt.
  4. 4Bring to the boil and cook over a high heat until the water evaporates, leaving the skin to cook in that rendered chicken fat.
  5. 5Bring to the boil and cook over a high heat until the water evaporates, leaving the skin to cook in that rendered chicken fat.
  6. 6Bring to the boil and cook over a high heat until the water evaporates, leaving the skin to cook in that rendered chicken fat.
  7. 7Once the skin is golden brown and super crispy, strain through a sieve, reserving the schmaltz.
  8. 8Once the skin is golden brown and super crispy, strain through a sieve, reserving the schmaltz.
  9. 9Once the skin is golden brown and super crispy, strain through a sieve, reserving the schmaltz.
  10. 10Pour 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.
  11. 11Pour 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.
  12. 12Pour 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.
  13. 13Gently heat the spices in the fat for about 20 minutes to infuse all those flavours together.
  14. 14Gently heat the spices in the fat for about 20 minutes to infuse all those flavours together.
  15. 15Gently heat the spices in the fat for about 20 minutes to infuse all those flavours together.
  16. 16Then 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.
  17. 17Then 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.
  18. 18Then 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.
  19. 19Strain the hot infused oil directly over the chilli mix, and enjoy that sizzle.
  20. 20Strain the hot infused oil directly over the chilli mix, and enjoy that sizzle.
  21. 21Strain the hot infused oil directly over the chilli mix, and enjoy that sizzle.
  22. 22Mix everything together and leave the oil to cool completely.
  23. 23Mix everything together and leave the oil to cool completely.
  24. 24Mix everything together and leave the oil to cool completely.
  25. 25Once 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.
  26. 26Once 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.
  27. 27Once 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.
  28. 28Then add to the other ingredients in the bowl, mix everything together and your chicken skin chili crisp is ready to go.
  29. 29Then add to the other ingredients in the bowl, mix everything together and your chicken skin chili crisp is ready to go.
  30. 30Then 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 chicken skin
  • 1 chicken skin
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 cup peanut oil
  • 1 cup peanut oil
  • 1 cup peanut oil
  • 4 slices ginger
  • 4 slices ginger
  • 4 slices ginger
  • 3 sticks cinnamon
  • 3 sticks cinnamon
  • 3 sticks cinnamon
  • 3 pcs star anise
  • 3 pcs star anise
  • 3 pcs star anise
  • 1 tbsp Szechuan peppercorns
  • 1 tbsp Szechuan peppercorns
  • 1 tbsp Szechuan peppercorns
  • 3 pcs cardamom
  • 3 pcs cardamom
  • 3 pcs cardamom
  • 2 pcs dried chillies
  • 2 pcs dried chillies
  • 2 pcs dried chillies
  • 1 tbsp chilli flakes
  • 1 tbsp chilli flakes
  • 1 tbsp chilli flakes
  • 1 tbsp crushed Szechuan chilli powder
  • 1 tbsp crushed Szechuan chilli powder
  • 1 tbsp crushed Szechuan chilli powder
  • 1 cup chopped peanuts
  • 1 cup chopped peanuts
  • 1 cup chopped peanuts
  • 1 tbsp sesame seeds
  • 1 tbsp sesame seeds
  • 1 tbsp sesame seeds
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tsp MSG
  • 1 tsp MSG
  • 1 tsp MSG
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 2 tbsp crispy shallots
  • 2 tbsp crispy shallots
  • 2 tbsp crispy shallots
  • 2 tbsp crispy garlic
  • 2 tbsp crispy garlic
  • 2 tbsp crispy garlic

Equipment

saucepansievebowlknife