| food | Food type | Main Ingredients | Take time | Serve |
| Thai | 1 | chicken | 30 minutes | 1 place |
ingredient
- 1000 grams of chicken skin (washed chicken skin)
- - Salt (for washing chicken skin)
- - Plain water (to wash chicken skin)
- 1 liter of palm oil, brand: Ruby (ingredients)
- 5 grams coriander root (ingredients)
- 5 grams garlic (ingredients)
- 3 grams lemongrass (ingredients)
- 5 grams pepper (ingredients)
- 2 teaspoons seasoning powder (ingredients)
- 1 teaspoon sugar (ingredients)
- 2 teaspoons oyster sauce (Ingredients)
- 4 teaspoons seasoning sauce (ingredients)
- 4 tablespoons of crispy flour (ingredients)
- 2 tablespoons lime water (ingredients)
- 3 tablespoons cold water (ingredients)
Preparation
- Start by washing and scraping off the chicken skin and excess fat on the back. Then cut into bite-sized pieces.
- Take the shredded chicken skin and wash it with salt. This will reduce the mucus of the chicken skin and reduce the fishy smell. Squeeze for about 2 minutes and then start rinsing it clean.
- Then drain the chicken skin on a wire rack.
Fermentation process
- Make a three-friend mix by adding lemongrass. Start by adding coriander root, garlic, lemongrass, and pepper into a mortar. Pound until fine. We will get a three-friend mix for marinating.
- Put the chicken skin and three spices into a container, followed by MSG, sugar, oyster sauce, and seasoning sauce. Mix well.
- Add in the crispy flour, lime water, and cold water and mix well to keep the chicken crispy for a long time.
- Marinate the chicken skin in the refrigerator for about 20 minutes, then fry over medium heat, stirring occasionally to ensure even heating.
