Classic Yakitori Kawa (Crispy Chicken Skin)

Ingredients

• 1 lb Chicken skin (from thighs or breasts)
• 2 tbsp Sake (Japanese rice wine)
• 1 1/2 tsp Sea salt (Maldon or fine grain)
• 1 tsp Potato starch (Katakuriko)(optional)
• 1 tbsp Neutral oil (for brushing)
• 1/2 tsp Shichimi Togarashi (Japanese seven-spice)(optional)
• 2 pieces Lemon wedges
• 4 cups Water

Instructions

1. 1

   Thoroughly clean the chicken skin by scraping off excess fat with the back of a knife and rinsing in cold water.

2. 2

   Blanch the skin in boiling water mixed with sake for 60 seconds to remove impurities, then immediately shock in an ice bath.

3. 3

   Pat the skin completely dry with paper towels; any moisture left will prevent the skin from becoming crispy.

4. 4

   Cut the skin into long strips about 1 inch wide and 3 inches long.

5. 5

   Thread the skin onto bamboo skewers in a 'zigzag' or accordion fashion, bunching them tightly to ensure even cooking.

6. 6

   Lightly dust the skewers with a pinch of potato starch and a generous sprinkle of sea salt on both sides.

7. 7

   Preheat a grill or broiler to medium-high heat and lightly oil the grate to prevent sticking.

8. 8

   Grill the skewers for 4-5 minutes per side, turning frequently, until the fat has rendered out and the edges are golden brown and bubbling.