How to cook Nida's Chicken Skin Pang-chicharon
Print Recipe
Course Appetizer, Snack
Cuisine Filipino, spanish
- 500 grams Nida's Chicken Skin Pang-chicharon
- Water
- Salt
- Oil
- Cornstarch
Boil in water with salt until cooked.
Drain dry.
Coat in cornstarch then deep fry until golden brown.
Drain excess oil and serve with vinegar for dipping.