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How to cook Nida's Chicken Skin Pang-chicharon

Print Recipe
Course Appetizer, Snack
Cuisine Filipino, spanish

Ingredients

  • 500 grams Nida's Chicken Skin Pang-chicharon
  • Water
  • Salt
  • Oil
  • Cornstarch

Instructions

  • 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.