Do you ever end up with leftover chicken skin when making dishes like curry or soup? It feels like a waste to throw it away, right?
Instead, try turning it into a crispy snack! It’s perfect as an izakaya-style appetizer — great with a cold beer.
As for me, I don’t drink alcohol, so I love putting it over rice and making a Korean-style Yangnyeom Chicken Rice Bowl. You can even freeze the skin and save it for later, which makes it a budget-friendly option too.
Ingredients
| Chicken skin | 100g |
| 【Sauce】 | |
| Gochujang | 1 tsp |
| Ketchup (Kagome) | 1 tsp |
| Soy sauce (Kikkoman) | 1/2 tsp |
| Mirin (Kikkoman) | 1/2 tsp |
| Brown sugar | 1/2 tsp |
| Garlic paste | 1/2 tsp |
| 【Topping】 | |
| White sesame seeds | to taste |
(The brands I used are listed above, but feel free to use what you have on hand!)
How to Make
1⃣ Place the chicken skin in a frying pan and cook over low heat for about 10 minutes.
(No oil needed — the skin releases plenty on its own.)
2⃣ While the skin is cooking, mix all the sauce ingredients in a small bowl.
3⃣ Once the chicken skin is golden and crispy, wipe off all the excess oil from the pan.
Then pour in the sauce and coat the skin thoroughly over low heat — be careful not to burn it.
4⃣ Sprinkle white sesame seeds on top and serve.
When making simmered dishes or curry, I used to feel that the soft, fatty chicken skin didn’t quite match — it just felt a bit too greasy.
So now, I always remove it for those recipes, and save it to make this crispy treat another day.
As it cooks slowly over low heat, it releases a lot of oil — make sure to wipe it off to keep things light and crispy.
It ends up just like a savory cracker — super crunchy and satisfying! This has become one of my go-to recipes for using up leftovers and saving money, all while enjoying something delicious.
If this looks tasty, share it on Twitter/X!
And if you try making it, don’t forget to tag me — I’d love to see your version!
