Jun 15, 2009
Chicken Skin Salad
- the skin from 4 chicken thighs, left intact but removed from meat
- sea salt
- cracked pepper
- chili flakes
- 3 tbsp sesame seeds
- the juice of half a lemon
- 2 tbsp rice vinegar
- 1/2 tsp sugar
- 1 tbsp soy sauce
- 1/4 cup peanut oil
- 3 radishes, slices
- romaine lettuce, washed, torn
- Toast the sesame seeds in a skillet and then set aside.
- Combine the cooled seeds with the lemon, vinegar, sugar, soy sauce, and peanut oil. Set aside.
- Divide the lettuce and radishes between bowls. Place in the fridge.
- Heat a skillet and lay down the chicken skin. Season on both sides with salt, pepper, and chili flakes. Cook flipping, pressing down with a metal spatula until crisp.
- Drain on paper towel.
- While warm slice. Arrange over the salad. Mix the dressing well and drizzle on top. Serve.
love this!! the chicken skin is awesome