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Ingredients
- 2 persons
½ kg chicken skin
1 tsp salt
rice bran oil, for frying
7 kaffir lime leaves
8 dried chilies
Directions
-
Prepare the chicken skin
- Remove excess fat from the chicken skin. Blanch in the hot water and leave to dry.
Remove excess fat to keep chicken skin crispy and crunchy.
Blanching chicken skin will remove excess fat and keep the skin from shrinking in the oil.
-
Fry the chicken skin
- Add oil and salt to the pan, heat oil to 180°C and add chicken skin.
- Fry chicken skin for about 7-8 minutes until crispy then add kaffir lime leaves and dried chili into the oil.
Dried chili and Kaffir Lime Leaf can be skipped.
Plate and Serve!
- Remove from the heat and serve.
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