I hardly do deep frying in the kitchen as it often smoke up the entire house and it actually stink if I can't ventilate it especially during cold weather. If it is not too cold and windy, I'll try to do it at the alfresco area with my portable stove. Only problem is, the portable stove is quite hard to adjust and when I needed smaller fire. Life is always in dilemma!
From my adventure with the chicken essence earlier, I've collected some of the chicken skin and decided to use them to make these hard to resist crunchy snacks... Its so sinful but so good!
Ingredients
- 200g Chicken skin
- 6 tbsp Plain flour
- 3 tbsp Rice flour
- 1 tsp Salt
- Oil for deep frying
- Water
Methods
- Clean and dry the chicken skin with paper towel. Cut to desired size.
- In a flat plate mix flours and salt and mix to combined. Prepare a bowl of water and heat up oil in a small pan or pot, covering at least half the pan or pot.
- Bring a piece of the skin and press into flour mix, shake away the excess.
- In a quick motion, dip the floured skin into water and toss it back into the flour mix and cover with flour, press gently to make sure skin is coated with flour.
- Test oil with a chopstick and if you see bubbles rising mean the oil is hot enough and is ready.
- Toss in the coated skin and fry till golden for about 2 or 3 minutes turning after a min. When it starting to brown, lift it up for a few second and toss it back into the oil and fry a another min. Lift up and drain on a strainer.
- Serve warm.
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