Classic Yakitori Kawa (Crispy Chicken Skin)
Authentic Japanese grilled chicken skin skewers seasoned with sea salt for ultimate crispiness.
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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
Thoroughly clean the chicken skin by scraping off excess fat with the back of a knife and rinsing in cold water.
- 2
Blanch the skin in boiling water mixed with sake for 60 seconds to remove impurities, then immediately shock in an ice bath.
- 3
Pat the skin completely dry with paper towels; any moisture left will prevent the skin from becoming crispy.
- 4
Cut the skin into long strips about 1 inch wide and 3 inches long.
- 5
Thread the skin onto bamboo skewers in a 'zigzag' or accordion fashion, bunching them tightly to ensure even cooking.
- 6
Lightly dust the skewers with a pinch of potato starch and a generous sprinkle of sea salt on both sides.
- 7
Preheat a grill or broiler to medium-high heat and lightly oil the grate to prevent sticking.
- 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.
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