Air-Fried Salt and Pepper Chicken Skin

Krak Krak ! Oh so crispy

I am a big fan of crispy chicken skin. It is incredibly addictive. There is something about that salty, savoury taste that pairs so well to its crunchy texture. To me, it is more than just a comfort food – it was a memorable part of my childhood. I recall fond memories of separating the chicken skin from my fried chicken, saving it last so that I could enjoy it on its own and truly savour its flavour. My mom would also further indulge me by giving me her own chicken skin for me to enjoy, knowing that such a simple act would bring me so much joy. Those were the days. 🙂

Now that I can easily buy a pack of plain chicken skin from our online grocery, I am glad that I will now be able to make my favourite snack and relive those beloved childhood memories. A recent study showed that chicken skin contains a good amount of unsaturated fat which is good for the heart. So now I can munch on this snack without feeling too guilty , hooray! :). Kidding aside, it is naturally better to eat it, as with all things, in moderation. After all, research findings may change again in the future.

Ingredients

  • 500g chicken skin
  • Salt and black pepper to taste

Method

  • Preheat air-fryer at 200 degrees Celsius for 5 minutes
  • Wash and pat dry the chicken skin with paper towel
  • Cut the chicken skin into chunks, about 2×3″ or the width of your 2 fingers side by side
  • Lay the pieces of chicken skin on the air fryer’s wire basket and take care not to overlap the pieces. Air-fry for 10 minutes, flipping the pieces every 5 minutes. Note that you might need to add an extra minute or 2 of air-frying as needed, because some pieces might be thicker than others. Use your own judgement.
  • Sprinkle with a little salt and pepper.

Stir-Fried Beef with Garlic Sprout

Thick and glossy sauce on each slices of beef

Each slice of beef is thickly coated with a glossy, sweet and savoury sauce that makes it incredibly appetising. The flavour bursts in your mouth with each and every bite. So be sure you have an extra bowl of rice, because you would most definitely want to have another serving to go with more beef!

Ingredients

  • 500g sliced beef (flank or stripling)
  • 1 tbs minced garlic
  • 1/2 tsp grated ginger
  • 1 tbs sesame oil
  • 4 tbs potato starch
  • 2 tbs soy sauce
  • 215g chopped garlic sprout about 1″ long
  • 1 long red chili, seeds removed and julienned

Sauce

  • 1/2 cup water
  • 1/4 cup soy sauce
  • 1/2 cup sugar (brown)
  • 1 tbs hoisin sauce

Method

  • Marinate the beef slices with 1 tbs of minced garlic, 1/2 tsp of grated ginger, 1 tbs of sesame oil and 2 of tbs soy sauce. Mix well to combine. Add in the 4 tbs of potato starch. Mix well until all the beef are coated evenly with flour. Set aside.
  • Add all the ingredients for the sauce into a bowl. Stir to combine. Set aside
  • Set the fire on medium heat, drizzle enough oil to pan fry the beef. When oil is hot, add the beef slices and pan fry until all sides of the beef are cooked. Do this in 2-3 batches to avoid over crowding the pan. Place the beef on a plate lined with paper towels.
  • Remove excess oil on the pan, leaving only about 2 tbs of oil. Add in the garlic sprout and red chili. Sauté for about 2 minutes. Set aside on a plate.
  • Using the same pan, pour the sauce in. Set the fire to medium high heat, let it come to boil. Stir constantly for about 2 minutes or until the sauce starts to thicken. Turn down the heat to medium low then add the beef slices. Stir in the garlic sprouts and red chili. Stir fry for about 1-2 minutes. By this time the sauce should have completely thickened, coating each piece of meat and garlic sprout. Turn off the heat and serve it on a plate.
  • Best eaten with a bowl of steaming hot rice
1 2 38