Yuzu Kosho Chicken Skin Skewers
Crispy grilled chicken skin flavored with fermented citrus and chili paste.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1 pound Chicken skin (from thighs or breasts)
- 2 tablespoons Green Yuzu Kosho paste
- 1 tablespoon Sake (Japanese rice wine)
- 1 teaspoon Mirin
- 1/2 teaspoon Kosher salt
- 1 tablespoon Neutral oil (like grapeseed)
- 1 teaspoon Lemon juice
- 10 pieces Bamboo skewers (soaked in water)
- 1 pinch Shichimi Togarashi (Japanese 7-spice)(optional)
- 2 stalks Scallions, finely sliced(optional)
Instructions
- 1
Clean the chicken skin by scraping off excess fat with a knife and cutting into long strips roughly 1 inch wide.
- 2
Blanch the skin strips in boiling water for 1 minute to tighten them, then immediately shock in ice water and pat completely dry.
- 3
In a small bowl, whisk together the yuzu kosho, sake, mirin, lemon juice, and neutral oil to create a marinade.
- 4
Thread the skin onto the soaked bamboo skewers in a tight 'S' pattern (accordion style) so they stay secure during grilling.
- 5
Lightly brush the skewers with half of the yuzu kosho mixture and sprinkle with a tiny bit of salt.
- 6
Preheat a grill or broiler to medium-high heat and lightly grease the grate.
- 7
Grill the skewers for 3-4 minutes per side, flipping frequently, until the fat has rendered and the skin is golden brown and crispy.
- 8
Brush with the remaining marinade during the last minute of cooking, then garnish with scallions and togarashi before serving.
Ratings & Reviews
No ratings yet
