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Crispy Chicken Skins with Spicy Chicken Mince Recipe. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 1 vote

Crispy Chicken Skins with Spicy Chicken Mince

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 Time20 mins
Cook Time30 mins
Total Time35 mins
Course: Appetiser
Cuisine: Cambodian, Khmer
Servings: 4 Pieces
Calories: 362kcal
Author: Terence Carter


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


  • 4 Kaffir lime leaves


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.


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