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Karikari Chicken Skin with Togarashi-Sesame Crust inspired by O Ya
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Inspired by O Ya
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Karikari Chicken Skin with Togarashi-Sesame Crust

Appetizer Dairy-Free
This crispy appetizer features chicken skin seasoned with a Japanese spice blend and sesame seeds. The cooking method aims to create a crunchy texture, drawing inspiration from Japanese bar snacks. The togarashi spice mix adds warmth and complexity to this unique textural dish.
Prep Time 30 mins
Cook Time 25 mins
Inactive Time 120 mins
Total Time 175 mins
Servings 4

Ingredients

  • 8 oz Chicken skin (From thighs or breasts, ask butcher to remove intact)
  • 1 tbsp Diamond kosher salt
  • 1 tbsp Togarashi seasoning (Japanese seven spice blend)
  • 1 tbsp White sesame seeds
  • 1 tsp Black sesame seeds
  • 2 tbsp Rice vinegar
  • 1 tsp Yuzu kosho (Green chili-yuzu paste, or mix citrus zest with chili paste)

Tools You'll Need

  • Sharp knife
  • Baking sheets
  • Parchment paper
  • Cooling rack
  • Kitchen scale (optional)

Chef's Tip

Thoroughly drying the chicken skin before cooking helps achieve a crispier result. After patting with paper towels, you might find it helpful to leave the skins uncovered in the refrigerator for several hours to remove additional moisture.

Instructions

  1. Prepare skins: Carefully scrape away all fat from undersides while keeping skins intact. Pat completely dry.
  2. Season and press: Arrange skins flat on parchment-lined baking sheet. Sprinkle with salt. Cover with second parchment and weight with another pan.
  3. Chill thoroughly: Refrigerate weighted skins for at least 2 hours or overnight until very firm.
  4. Start cooking: Preheat oven to 300°F (150°C). Remove top pan but keep parchment in place.
  5. Render fat: Bake 15-20 minutes until skins turn partially translucent and fat begins rendering.
  6. Crisp skins: Remove parchment, increase heat to 375°F (190°C). Bake 5-10 minutes until golden-brown and glass-like.
  7. Season and serve: Immediately sprinkle with togarashi and both sesame seeds while hot. Serve within 5 minutes for maximum crispness.

Plating

Break skins into irregular pieces, stack in loose pyramid. Serve yuzu kosho-vinegar mixture alongside for dipping.

Storage & Reheating

Store in an airtight container at room temperature for up to 1 day. To re-crisp, heat in a 325°F oven for 5 minutes. Note that the texture is best when served fresh.

About This Recipe

A crispy Japanese appetizer featuring rendered chicken skin with togarashi spice, inspired by O Ya. Slow rendering and precise temperature control creates glass-like crispness. The seven-spice togarashi and sesame coating adds complex heat and nutty flavor to this textural snack.

How did it turn out?

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