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Crispy Chicken Skins with Spicy Chicken Mince Recipe. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Perfect Crispy Chicken Skins with Spicy Chicken Mince Recipe for an Addictive Southeast Asian Snack

This crispy chicken skins with spicy chicken mince recipe makes a fantastic starter for a Southeast Asian themed dinner party. When the chicken skins firm up in the oven, they form a perfect ‘crisp’ and an excellent vehicle for this classic minced dip found in Cambodia and Thailand.

Perfecting crispy chicken skin and in particular refining this crispy chicken skins with spicy chicken mince recipe has been one of my many cooking projects in recent months while we’ve been staying home and quarantine cooking here in our kitchen in Cambodia’s Siem Reap.

After a couple of months of recipe testing for our Cambodian street food cookbook (not to be confused with the epic Cambodian culinary history and cookbook we’ve been working on for years and are seeking patrons for on Patreon), we’d been largely cooking traditional Cambodian food, everything from Cambodian barbecue recipes to Cambodian soups, so I’ve been itching to experiment again.

Perfecting these crunchy chicken skins have kept me occupied. They are a fantastic vehicle for dips and are ideal for finger food if you’re entertaining. They also make an elegant amuse bouche or appetiser if you’re making a multi-course menu for a dinner party. When I’m testing these tasty morsels, I will often serve them as a late afternoon snack or pre-dinner nibble, much to Lara’s delight.

I’m pretty satisfied with this crispy chicken skins with spicy chicken mince recipe, but do let me know what you think. Now to move onto a whole chicken skin…

Crispy Chicken Skins with Spicy Chicken Mince Recipe

This crispy chicken skins with spicy chicken mince recipe was born from my fascination with chicken skin that was piqued after our first meal at Err (‘urban rustic Thai’), the more casual Bangkok Old Town eatery by chefs Bo and Dylan of Michelin-starred Bo.Lan in the Thai capital.

The dish that inspired my crispy chicken obsession was nang kai tort, or, as it appears on the menu, “chicken movie with home-made See-ra-cha sauce”, a fantastic crunchy, fried, whole chicken skin.

My guess was that the chefs were looking at how much chicken skin was being discarded every day and came up with dish featuring a whole chicken skin with a home-made Sri Racha sauce.

The finger-licking dish has long been a hit at the restaurant. After that meal, every time I have made a skin-off chicken curry, I’ve seen it as an opportunity to refine my recipe for perfect crispy chicken skins.

So how do we end up with enough discarded chicken skin to make this crispy chicken skins with spicy chicken mince recipe?

Well, most Cambodian and Thai chicken curries use thigh meat, because it’s the best meat for curries, but rarely do they require that you use the chicken skins. This is the opposite of Southeast Asian fried chicken where the crispy skin is arguably the best part of the chicken piece.

The spicy minced dip on my crispy chicken skins is inspired by the Cambodian dip natang, which also has a cousin in Thailand called khao tang na tang, which are spicy pork mince dips served with rice crackers.

You can read more about natang in the recipes I just linked to. Natang is normally made with minced pork, but like a good larb, the Southeast Asian minced meat salad found in Cambodia, Laos and Thailand, you can make natang with chicken mince.

You could easily replace the pork with chicken mince in this Cambodian pork larb for instance. The reason I’m using chicken mince for this crispy chicken skins with spicy chicken mince recipe is because it’s obviously a natural match and the chicken skin is very rich, so I thought pork mince would be too heavy with it.

These crispy chicken skins carried many toppings before I decided to use them as a vehicle for spicy chicken mince.

My favourite for a pre-dinner snack – until now – has been pâté, particularly this pâté de Canard aux Cèpes, which is popular amongst our Cambodian friends, who spread it thickly on their num pang pâté.

Num pang is Cambodia’s Vietnamese banh mi. But I reckon this crispy chicken skins with spicy chicken mince recipe is the best match – so far.

Tips for Making Crispy Chicken Skins with Spicy Chicken Mince

One of my top tips for making this crispy chicken skins with spicy chicken mince recipe is to get somebody else to debone the chicken if it’s not your thing.

It’s good to be handy at deboning and removing the skin of chicken thighs. This is something I do at least twice a week.

If I’m in a hurry I usually grab the skin in the middle of the thigh, work my way across the thigh and lift it up. This usually allows me to work my way to both ends of the skin without ripping it.

Often one end of the thigh will be easy to lift off the meat and then you’ll have to carefully use a very sharp utility knife to lift and separate the rest of the skin from the meat. It’s important to be patient when doing this.

Another one of my best tips for making this crispy chicken skins with spicy chicken mince recipe is to use an oven thermometer. Oven temperature is critical with this recipe.

If you don’t have an oven thermometer, now is a good time to buy one. If you’re also a baker, you’ll know just how critical getting a correct temperature reading from your oven is.

Even at 10˚C over what is recommended for this recipe, you will overcook the skins. A little overdone and the skins become bitter. Any more than that and they’ll burn quite easily.

Also, when finishing the skins using the top element (or grill), do not leave the kitchen. Don’t ask me how I know…

Crispy Chicken Skins with Spicy Chicken Mince Recipe

Crispy Chicken Skins with Spicy Chicken Mince Recipe. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Crispy Chicken Skins with Spicy Chicken Mince

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This crispy chicken skins with spicy chicken mince recipe makes a fantastic starter for a Southeast Asian themed dinner party. When the chicken skins firm up in the oven, they form a perfect ‘crisp’ and an excellent vehicle for this classic minced dip found in Cambodia and Thailand.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Appetiser
Cuisine: Cambodian, Khmer
Servings: 4 Pieces
Calories: 362kcal
Author: Terence Carter

Ingredients

Crispy Chicken Skin
  • 4 pieces chicken thigh skin
  • 1 tsp salt finely ground
Spicy Chicken Mince (Natang)
  • 200 g minced chicken
  • 1 tbsp vegetable oil
  • ¼ cup coconut cream
  • ½ cup coconut milk
  • 30 g peanuts roasted, pounded
  • 5 cloves garlic chopped
  • 4 pieces shallots sliced
  • 6 pieces dried red medium chillies
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar
Garnish
  • 4 Kaffir lime leaves

Instructions

Crispy Chicken Skin

  • Preheat the oven to 170°C.
  • Make sure the skins have no residual fat or meat. The skins should be almost translucent.
  • Place a sheet of greaseproof paper on a baking sheet. Spread the chicken skins flat on the greaseproof paper. Sprinkle liberally with salt. Place another greaseproof paper sheet on the skins and flatten out any wrinkles. Place another baking sheet on top of this. I like to weigh this down with a small mortar.
  • Place on the centre tray of the oven and cook for 8-10 minutes. At this stage the skins should have some colour on them, if not cook for another couple of minutes.
  • Remove the top tray and the greaseproof paper on top of the skins. Change the oven settings to just the top element. If you have, or are using a toaster oven, this is easier to check on the chicken skins.
  • Cook the tops of the skins until just under golden brown – they will still cook a little after removing them. When ready place these on a cooling rack with a pan underneath.
  • Allow to cool and firm up before using.
  • Do not throw away the chicken fat! Use this for the next stage of the dish.

Spicy Chicken Mince (Natang)

  • Remove the seeds and chop the end off the chillis and slice the chillis. Soak the chilli pieces in hot water for 15 minutes. Break down the pieces either with a mortar and pestle or in a food processor.
  • Add the chicken fat to a wok over medium heat and stir-fry the shallots. When translucent, add the garlic and cook for one minute.
  • Add the mince and cook through. Add the red chilli paste and cook for 1 minute before adding the coconut cream.
  • Stir-fry constantly for about 3 minutes more until the coconut cream is incorporated into the mixture.
  • Add the coconut milk and season with fish sauce to taste. If the mix tastes a little bland add some more fish sauce. Do not add salt. If you want the dip to be a little sweeter, add the palm sugar. Add most of the crushed peanuts, reserving some to garnish. Remove from heat.
  • To serve, top the individual pieces of crispy chiken with the dip. Sprinkle the rest of the crushed peanuts and top with Kaffir lime leaves and sprigs of coriander leaves.

Nutrition

Calories: 362kcal | Carbohydrates: 9g | Protein: 16g | Fat: 31g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 767mg | Potassium: 522mg | Fiber: 2g | Sugar: 3g | Vitamin A: 397IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 2mg

Do let us know if you make our crispy chicken skins with spicy chicken mince recipe in the comments below, on Instagram or by email. We’d love to know how these turn out for you.

Support our Cambodia Cookbook & Culinary History Book with a donation or monthly pledge on Patreon.

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About Terence Carter

Terence Carter is an editorial food and travel photographer and infrequent travel writer with a love of photographing people, places and plates of food. After living in the Middle East for a dozen years, he settled in South-East Asia a dozen years ago with his wife, travel and food writer and sometime magazine editor Lara Dunston.

Reader Interactions

Comments

  1. Carol says

    July 11, 2020 at 8:47 pm

    This turned out amazing! I can’t believe how much oil came out of the skins. Luckily I read the recipe closely and didn’t throw out the oil!

    I have made the Thai version of natang, but this was really good as well.5 stars

  2. Terence Carter says

    July 11, 2020 at 8:54 pm

    Good to hear Carol! It’s a great dish. BTW I’ve also tried ‘ageing’ the skins open in the fridge and it really helps them get quite stiff when they’re roasted. Worth trying if you don’t want to cook them straight away.
    Cheers
    T

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Lara and Terence are an Australian-born, Southeast Asia-based travel and food writers and photographers who have authored scores of guidebooks, produced countless travel and food stories, are currently developing cookbooks and guidebooks, and host culinary tours and writing and photography retreats in Southeast Asia.
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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
#blackcat #blackcatsofinstagram #picoftheday 
#christmas #christmastree #xmas #merrychristmas #happychristmas #cambodia #siemreap
This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

#siemreap #cambodia #asia #travel #instatravel #traveldeeper #slowtravel #localtravel #experientialtravel #exploremore #neverstopexploring #goexplore #igtravel #angkorwat #angkor #temple #temples #angkorwithoutcrowds #unesco #unescoworldheritagesite #unescoworldheritage #archaeology #archaeologicalsite #traveladdict #beautifuldestinations #beautifulplaces #travelgram #wanderlust #picoftheday📷 #grantourismotravels.
Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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