Crispy Chicken Cracklin's with Ponzu
If you’ve never been, Izakayas are the Japanese equivalent of a tapas bar or pub. They serve alcohol, but they also make a variety of regional small plates to go with the booze. If you like having a lot of variety without spending a ton of money, these are the places to go. A typical
Ingredients
- daikon radish
- chili pepper powdered red
- chicken skins
- scallions chopped
- ponzu
Instructions
- Grate the daikon using a fine zester such as a Microplane. Combine with a bit of powdered chili pepper to give it a pink color and set aside.
- Thoroughly dry the the chicken chicken skins using paper towels then cut them into ¼" wide strips.
- Heat ½" of oil in a heavy bottomed pan to 350 degrees F. Carefully lower individual strips of skin into the oil and fry until they are golden brown and aren't bubbling any more (the bubbles indicate there is still moisture escaping). As they finish frying, transfer them to a paper towel lined plate.
- To plate, just put down some fried cracklin's and top with a pinch of grated daikon and some scallions. Drizzle a bit of ponzu on top and serve immediately with some beer or sake.