Go Back Email Link
Print

How to cook Nida's Chicken Skin Pang-chicharon

Chicharon is a crunchy snack made from any(usually) skin that is marinated, dried and fried. The most common chicharon is made from pork skin. In the Philippines, there is chicharon made from pork intestines, fish skin and chicken skin. With Nida Philippine products, we offer the high quality of chicken skin best for chicharon.
Total Time2 hours
Course: Appetizer, Snack
Cuisine: Filipino, spanish
Cost: €6-12

Equipment

  • Pot for Boiling
  • Pan for frying
  • Strainer
  • food thong

Materials

  • 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.