Crispy Chicken Skin Recipe
Ingredients
| Chicken | 2 1⁄2 Pound | |
| Vinegar | 1 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Honey | 2 Tablespoon | |
| Sherry | 1 Tablespoon | |
| Molasses | 1 Teaspoon | |
| All purpose flour | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Peanut oil | 2 Cup (32 tbs) |
Nutrition Facts
Serving size
Calories 1659 Calories from Fat 1374
% Daily Value*
Total Fat 155 g237.7%
Saturated Fat 31.1 g155.6%
Trans Fat 0 g
Cholesterol 212.6 mg70.9%
Sodium 1131 mg47.1%
Total Carbohydrates 14 g4.7%
Dietary Fiber 0.28 g1.1%
Sugars 7 g
Protein 54 g108%
Vitamin A 7.9% Vitamin C 7.6%
Calcium 3.7% Iron 17.6%
*Based on a 2000 Calorie diet
Directions
Cover tightly and simmer until just tender, about 45 minutes to 1 hour.
Drain, rinse under cold water and dry with kitchen paper.
Mix together the vinegar, soy sauce, honey, sherry and treacle (molasses).
Brush this all over the chicken and then hang the chicken in an airy place to dry, for about 30 minutes.
Brush over the remaining soy sauce mixture and hang again for 20-30 minutes.
Mix the flour and salt together and rub well into the chicken skin.
Fry in deep hot peanut oil until golden and crisp.
Drain well on absorbent kitchen paper.
Chop the chicken into 8 pieces and serve warm with dips.
Chef
