Again looking for a yakitori-style crispy chicken skin recipe that is delicious? How to prepare it not difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious yakitori-style crispy chicken skin should has aroma and taste that could provoke everyone’s taste.

{ There are many little things that can affect the taste quality of yakitori-style crispy chicken skin, first from the type of ingredients, then selection of fresh ingredients and good, until how to make and serve. No need dizzy if want prepare yakitori-style crispy chicken skin delicious as long as you know the trick and how to make this dish can be serving special.

Ingredients and seasonings required in make

1. Take 4 Chicken skin
2. Use 2 tsp Sukiyaki sauce (store-bought)
3. Prepare 1 pinch Sugar

You DO NOT marinate the chicken before cooking through. Yakitori is great for entertaining a big crowd as it is a kind of finger food. When used in yakitori, chicken skin is grilled until it's crispy. It is high in fat and collagen and has a springy texture.

How to make Yakitori-style Crispy Chicken Skin:

1. Before heating the frying pan, place the chicken skin side down into the pan. Pan-fry on low heat until nicely browned, without moving them around.
2. When the skin side has browned, flip over and pan-fry while wiping away rendered oil.
3. When both sides have browned, temporarily remove from the pan. Cut into bite-sized pieces and then return to the pan. Add the sugar and sukiyaki sauce, turn on the heat, and simmer to blend the flavors.
4. Once it's shiny, it's done.
5. Done and ready to serve!

It is great with a cold glass of beer, however, due to its high fat content, it is best reserved for special occasions. Gyutan (Beef Tongue) In American culture beef tongue is a bit of an unusual dish. If you happen to have some fat-free chicken scraps lying around, adding a few to the sauce as it reduces to a shiny glaze will further reinforce the chicken flavor. When served in yakitori, the chicken combs are skewered and grilled until crispy. It's an exceedingly rare cut of chicken that's not frequently found on menus, so if you come across kanmuri, you should definitely give it a try.

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