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.
Ingredients
Sauce
- ¼ cup gochujang
- 1 tbsp rice wine
- 1 tbsp brown sugar
- 1 tbsp sesame oil
Chicken Skin
- 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.
