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Chicken skin crispy

300 grams


120 grams

chicken skin

Pour the water into a pan and also add the chicken skin. Then boil it on a medium heat for 5 minutes.

100 grams

cooked chicken skin

150 grams

cooking liquid

45 grams

tapioca pearls or powder

2 grams


3 grams

baking soda

When still hot transfer the cooked skin into a blender and also add the cooking liquid, the tapioca pearls or powder and the salt. Then blend it till completely smooth and the tapioca starts to thicken from the heat. After that add the baking soda and mix it till completely smooth. Then transfer it into a piping bag that’s fitted with a small round nozzle and pipe even dots on a tray that’s lined with a silicon sheet. Now put another sheet on top and bake them at 180 degrees Celsius for around 10 minutes till golden and crispy. Once golden gently remove the top sheet and keep the crispy’s dry and covered for later.


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