Crispy! Chicken Skin Stir-Fried in Spicy Miso

Name: Crispy! Chicken Skin Stir-Fried in Spicy Miso
Yield: 2 servings
Cuisine: American
Ingredients: 250 grams Chicken skin; 1 Katakuriko; 1 Green pepper; 1 tbsp Miso; 1 tbsp Doubanjiang; 1 tbsp Gochujang; 1 tbsp Mirin; 1 tbsp Sake; 1 tbsp Water; 1 -1 1/2 tablespoons Sugar; 1 Grated garlic; 1 White sesame seeds (to sprinkle)

cookpad.japan @cookpad_jp

The flavored chicken skins sold at my neighborhood supermarket were tasty, but were pricey, so I came up with my own version.

Adjust the spice with doubanjiang. The oil rendered from the chicken is rich and flavorful, so you can use it for other dishes.

If boiling the chicken wings, they will be chewy, so adjust the texture to taste. Recipe by Acho-

The flavored chicken skins sold at my neighborhood supermarket were tasty, but were pricey, so I came up with my own version.

Adjust the spice with doubanjiang. The oil rendered from the chicken is rich and flavorful, so you can use it for other dishes.

If boiling the chicken wings, they will be chewy, so adjust the texture to taste. Recipe by Acho-

cookpad.japan @cookpad_jp

The flavored chicken skins sold at my neighborhood supermarket were tasty, but were pricey, so I came up with my own version.

Adjust the spice with doubanjiang. The oil rendered from the chicken is rich and flavorful, so you can use it for other dishes.

If boiling the chicken wings, they will be chewy, so adjust the texture to taste. Recipe by Acho-

The flavored chicken skins sold at my neighborhood supermarket were tasty, but were pricey, so I came up with my own version.

Adjust the spice with doubanjiang. The oil rendered from the chicken is rich and flavorful, so you can use it for other dishes.

If boiling the chicken wings, they will be chewy, so adjust the texture to taste. Recipe by Acho-

Saved

Ingredients

2 servings

250 gramsChicken skin
1Katakuriko
1Green pepper
1 tbspMiso
1 tbspDoubanjiang
1 tbspGochujang
1 tbspMirin
1 tbspSake
1 tbspWater
1-1 1/2 tablespoons Sugar
1Grated garlic
1White sesame seeds (to sprinkle)

Saved

Steps

1

Combine all of the sauce ingredients except for the miso.
2

Chop the chicken skin in bite-sized pieces, coat in katakuriko, then stir-fry in a frying pan.
3

Stir-fry over medium heat until crisp (use the rendered oil from the chicken skin to fry them). Pour out the excess oil, then add the green peppers and other vegetables of your choice and continue to stir-fry.
4

Once the vegetables are cooked through, add the sauce from Step 1, evenly coat the ingredients, transfer to servings plates, sprinkle with white sesame seeds and serve!
5

You can also boil or deep fry the chicken skins. If boiling, don't coat in katakuriko, and omit the water from the sauce ingredients. Discard the boiled water, and thoroughly drain the chicken skin. Transfer to a frying pan, coat in the sauce over medium heat, then serve!