Hot flavor Bonchon Fried Chicken Skin Menu Fried chicken skin This is my favorite menu. But it’s difficult to find food. Plus, I don’t dare to eat it often because I feel guilty. The oil is overflowing again. This time, the dough uses an oil-free fryer. It’s very good, everyone!
- 1 kg of chicken skin (bought flour at Makro, about 57 baht per kilogram)
- Crispy Flour (Flour used already seasoned)
- Samyang Sauce Korean Spicy Sauce (You can also buy a bottle. You can pull it out of the instant noodles packet. The powder has been used for 2 packets.)
How to make Hot Bonchon Fried Chicken Skin
Take the chicken skin and cut it into small pieces. If it’s big, it won’t be crispy. Sprinkle with flour and mix it all over the chicken skin
Put the oil-free fryer on fire at 200 degrees. It takes about 30-45 minutes, depending on the amount of water.
The dough gradually opens 15-20 minutes at a time to switch the bottom to the top as well. and then a lot of oil comes out
when the frame is finished Bring it to mix with Samyang sauce all over. Let it rest for a while until the sauce dries up a bit. Eat it. It’s very delicious.