Kawa (Crispy Chicken Skin Skewers)
Fatty chicken skin skewered and grilled until incredibly crispy and golden brown.
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Ingredients
- 1 lb Chicken skin (from thighs or breasts)
- 1/4 cup Sake
- 1/2 cup Soy sauce
- 1/2 cup Mirin
- 2 tablespoons Sugar
- 1 inch piece Ginger, sliced
- 1 clove Garlic, smashed
- 1 teaspoon Kosher salt
- 10 pieces Bamboo skewers (soaked in water)
- 1 teaspoon Shichimi Togarashi (Japanese 7-spice)(optional)
Instructions
- 1
Thoroughly clean the chicken skin by scraping away excess fat with the back of a knife, then blanch in boiling water for 1 minute.
- 2
Drain the skin and immediately plunge it into an ice bath to stop the cooking process, then pat completely dry with paper towels.
- 3
Cut the skin into long strips about 1 inch wide and 3 inches long.
- 4
In a small saucepan, combine soy sauce, mirin, sake, sugar, ginger, and garlic; simmer for 10 minutes until thickened into a tare sauce.
- 5
Thread the skin onto the soaked bamboo skewers in an accordion-style (zig-zag) fold, packing them tightly together.
- 6
Preheat your grill or broiler to medium-high heat and lightly oil the grates to prevent sticking.
- 7
Grill the skewers for 4-5 minutes per side, turning frequently, until the fat has rendered and the skin is golden and bubbling.
- 8
Brush the skewers generously with the prepared tare sauce during the last 2 minutes of grilling, allowing it to caramelize without burning.
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