Crispy! Chicken Skin Stir-Fried in Spicy Miso – a delicious recipe with Chicken skin, Katakuriko, Green pepper, Doubanjiang, Gochujang, Mirin. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine all of the sauce ingredients except for the miso.
2
Chop the chicken skin in bite-sized pieces, coat in katakuriko, then stir-fry in a frying pan.
3
Stir-fry over medium heat until crisp (use the rendered oil from the chicken skin to fry them).
4
Pour out the excess oil, then add the green peppers and other vegetables of your choice and continue to stir-fry.
5
Once the vegetables are cooked through, add the sauce from Step 1, evenly coat the ingredients, transfer to servings plates, sprinkle with white sesame seeds and serve!
6
You can also boil or deep fry the chicken skins.
7
If boiling, don't coat in katakuriko, and omit the water from the sauce ingredients.
8
Discard the boiled water, and thoroughly drain the chicken skin.
9
Transfer to a frying pan, coat in the sauce over medium heat, then serve!
388
kcal
Calories
15
g
Fat
41
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 250 grams Chicken skin, 1 Katakuriko, 1 Green pepper, 1 tbsp Miso, and more.
Yes, Crispy! Chicken Skin Stir-Fried in Spicy Miso falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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