📝 About This Recipe
A quintessential Filipino 'pulutan' or bar snack, Chicken Skin Chicharon is the ultimate indulgence for those who crave the perfect crunch. This recipe transforms humble chicken skin into shards of golden, airy perfection by utilizing a traditional double-cook method that renders out the fat while locking in a savory, umami-rich flavor. Paired with a sharp, spicy coconut vinegar dip, it offers a masterful balance of richness and acidity that has made it a legendary companion to cold drinks and festive gatherings.
🥗 Ingredients
The Chicken Skin
- 1 kg Chicken skin (cleaned, fat scraped, and cut into 2-inch squares)
- 2 tablespoons Rock salt (for initial cleaning and scrubbing)
- 4 cups Water (for boiling)
The Aromatics (Boiling Liquid)
- 6 cloves Garlic (smashed)
- 1 tablespoon Whole black peppercorns
- 3 pieces Dried bay leaves
- 2 tablespoons Fish sauce (Patis) (for deep savory seasoning)
- 1 teaspoon Salt
The Frying & Coating
- 3-4 cups Neutral oil (canola, vegetable, or coconut oil for deep frying)
- 1/4 cup Cornstarch (for an extra-crispy exterior)
- 1 teaspoon Garlic powder (for dusting)
Spicy Pinakurat Dipping Sauce
- 1/2 cup Spiced Coconut Vinegar (Sukang Paombong or Pinakurat) (substitute with cane vinegar if unavailable)
- 1/4 cup Red onion (finely minced)
- 3 cloves Garlic (finely minced)
- 2-3 pieces Bird's eye chilies (Siling Labuyo) (chopped)
- 1 teaspoon Soy sauce (for color and depth)
- 1/2 teaspoon Sugar (to balance the acidity)
👨🍳 Instructions
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1
Thoroughly wash the chicken skins in cold water. Rub them with rock salt to remove any slime or impurities, then rinse again and pat dry with paper towels.
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2
Using a sharp knife or a spoon, gently scrape away excess fat from the underside of the skin. This ensures a lighter, crispier chicharon that isn't overly greasy.
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3
In a large pot, combine the water, smashed garlic, peppercorns, bay leaves, fish sauce, and salt. Bring to a rolling boil over medium-high heat.
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4
Add the chicken skins to the boiling liquid. Reduce heat to medium and simmer for 10-12 minutes. This par-boils the skin and infuses it with aromatic flavors.
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5
Drain the skins and discard the aromatics. Spread the skins out on a wire rack or baking sheet. Let them air-dry for at least 30 minutes, or place them in a low oven (200°F/95°C) for 20 minutes to remove surface moisture.
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6
Once dry to the touch, lightly dust the skins with cornstarch and garlic powder. Toss gently to ensure a very thin, even coating.
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7
Heat the oil in a deep heavy-bottomed pot or wok to 325°F (160°C). Use a thermometer to ensure accuracy.
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8
First Fry: Fry the skins in batches for 5-7 minutes. They should be slightly golden but not yet fully crisp. Remove and drain on paper towels. Let them rest for 10 minutes.
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9
Increase the oil temperature to 375°F (190°C). This high-heat second fry is what creates the characteristic 'puff' and crunch.
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10
Second Fry: Flash-fry the skins for 1-2 minutes until they turn a deep golden brown and become remarkably light and crispy. Watch closely as they can burn quickly at this temperature.
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11
Remove with a slotted spoon and drain on a wire rack to prevent sogginess. Season with an extra pinch of salt while still hot.
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12
Prepare the dipping sauce: In a small bowl, whisk together the coconut vinegar, minced onion, garlic, chilies, soy sauce, and sugar. Let it sit for 5 minutes for flavors to meld.
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13
Serve the Chicken Skin Chicharon immediately while warm, with the spicy vinegar on the side.
💡 Chef's Tips
The secret to the best crunch is moisture removal; ensure the skins are completely dry before the first fry. Scraping the fat is tedious but essential for a 'clean' crunch that doesn't leave a heavy film on the palate. Always fry in batches to prevent the oil temperature from dropping, which leads to oily, soggy skins. If you have an air fryer, you can do the first 'fry' at 320°F for 15 minutes, but the second fry in oil is recommended for the most authentic texture. Store any leftovers in an airtight container with a silica gel packet to maintain crispness for up to 3 days.
🍽️ Serving Suggestions
Serve alongside an ice-cold San Miguel Pale Pilsen or a crisp Lager for the ultimate Filipino pub experience. Pair with 'Sinangag' (garlic fried rice) and a fried egg for a decadent breakfast twist called 'Chicksilog'. Use as a crunchy topping for 'Pansit Palabok' or 'Arroz Caldo' to add texture and saltiness. Serve with a side of green mango salad (Ensaladang Mangga) to cut through the richness with acidity and fruitiness.