Crispy Chicken Skin Salad, Spicy Ponzu
Greg Dunmore
Servings
4
This “salad” is awesome, especially when the ponzu clings to the chicken skin and the heat from the shichimi togarashi hits you all at once. This great sensation is highlighted by the crunchy cucumbers and radishes.
Ingredients
- 4 cups chicken skin
- ½ cup Japanese cucumbers, sliced thin
- ¼ teaspoon salt
- Oil for frying
- ¼ cup radishes, sliced thin
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- ¼ cup scallions, sliced thin
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1 teaspoon Yamatsu Tsujita Shichimi Togarashi
Directions
Bring a pot of water to a boil. Add the chicken skin and cook for 1 minute, then drain, cool, and pat completely dry.
Meanwhile, combine the cucumbers and salt in a small bowl and set aside.
Heat frying oil to 350°F. Carefully add the chicken skin and fry until golden brown and crispy, 3 to 5 minutes. The oil may splatter at first. The chicken skin is done when the bubbling largely subsides.
Transfer to a paper towel-lined plate and lightly season with salt.
In a large bowl, combine the crispy chicken skin, cucumbers, radishes, ponzu, and shichimi togarashi. Toss gently to coat.
Divide among serving bowls, garnish with scallions, and serve immediately.