We replicate the flavors of Korean barbecue in this recipe for Korean fried chicken skin. It has a nice heat and some earthiness, plus with a serving good for 4–6 people, it’s a great inuman snack for a small group of friends.
Pro-tip: you can buy chicken skin in blocks at the frozen section of some supermarkets, or ask anyone at the frozen poultry counter if they have stock in the back.
- ¼ cup gochujang
- 1 tbsp rice wine
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 500g chicken skin
- neutral oil, for frying
- salt and pepper, to taste
- 2 tbsp sesame seeds
Make sauce: Combine gochujang, rice wine, brown sugar, and sesame oil with 1 tablespoon of water in a saucepan. Turn heat to medium and cook until boiling and sugar is dissolved, 5-8 minutes. Keep warm and set aside.
Fry chicken skin: Heat oil in a wok or deep skillet to 350°F. Pat chicken skin dry and fry until golden and crisp, about 5–8 minutes. Rest on paper towels to drain excess oil.
Serve: Place crispy fried chicken skin in a large bowl. Pour sauce over the chicken a little bit at a time, tossing chicken in between additions until fully coated. Add sesame seeds and give the chicken one final toss. Serve.