HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
sorry to be off topic but does someone know of a tool to log back into an Instagram account? I somehow forgot the password. I would love any help you can offer me.
That one that burned was because it was placed in the center of the plate , if you put it on the side of the plate it spins more and wont get soo much heat
Ive been hooked on your videos for a week now. I have never cooked but your recipes are so simple that I feel like a culinary chef because my food is restaurant quality.
Thank you for this simple way of cooking chicken skin. My son-in-law is American Thai. All the parts of the chicken I used to throw away he loves ... chicken skin, wing tips etc. as a result my granddaughter loves crispy chicken skin, I used to air fry , deep fry or bake in the oven ... all of which takes time or makes a big mess for me to clean up. Again thank you, my granddaughter loves it!
For years I've been putting the skins in a large skillet over a very low flame to cook. Two advantages, 1) the skin gets crispy, AND 2) the rendered fat, aka SCHMALTZ, is collected for use later in other recipes such as lattes.
After microwaving, don't waste the soft parts. Wait until it cools down and put it back in the microwave for about 2 minutes. Oops, I've just revealed my secret double microwaving technique. Thank you for the recipe :)
I just tried this same method as a guide for making crispy salmon skin. Seasoned with a touch of salt and a few dashes of Nomi Komi Furikake rice seasoning. Microwaved after blanching for 2 minutes and 40 seconds. Turned out great! Crispy salmon skin!!
This is so cool, my favourite crispy chicken skin. Didn't know you could make it in the microwave. Cholesterol, fat out the window!! Thanks for this tutorial, youre great!
My folks' local Asian market has a lunch counter that sells deep-fried chicken skin. Whenever I visit I buy a bag, park in a dark alley, and eat the whole thing. The skin burned because you placed it in the center of the plate. Offset it from the center and it shouldn't burn.
I tried your recipe today. The first time, I bought chicken skins from the market. Very cheap. It was a hassle to cook. The results were not good. Chewy. Not crispy at all. Then I realized you said to clean the inner side. I took the skin from three chicken thighs. These were clean. I boiled them in water. Then salted and peppered them. I did not use paper towels, because the previous experiment showed the skin stuck to the paper. I used patchment paper instead. Yes! Need to cover the top. Splattered! 2 and half minutes. Perfect! Thanks!
Soooo many nutrients in chicken skins and healthy fats that people lose when they throw the skins away. Why do you think "Grandma's" chicken soup was considered a good remedy for a cold? This would be a great snack. Can't wait to try.
In my family, we've always used skin like this as a sprinkle on salads, baked potatoes and even ground small in a wheat or whole grain bread for a little hit of umami. Bacon works, too, but, hey, chicken skin! ;)
I think it burned because it was directly in the center of the microwave and the plate, so as it turns in the microwave, that middle part is cooking on an axis. It's probably best to place them around the edges of the plate instead of in the middle.
My grandmother seasoned with salt and black pepper like you but she didn't put it in the boiling water like you did. she fried it after, Very delicious, She was West Indian of East Indian background. Not sure where she learned about it.
0:43 Correction: You have developed this technique in the microwave... We have been doing this for over 70 years... (My Uncles's Bar-B-Q Place)... It is called Chicken Chicharrones (friend in oil). Thank you so much for sharing this GREAT Idea.
I find the idea of people being disgusted by eating Chicken skin quite strange... Fried Chicken is very popular... and the key to Fried Chicken is the marination and deep frying of the whole chicken which includes the skin... that is what gives Fried Chicken its main crunch and taste
Frying is sooo much easier and better. But I like the parboil method. But you must let them air dry on a rack about 15 minutes or too your liking before pan frying.
If you just put once piece in, don't put it in the middle, the microwave spins to distribute the cooking across the whole dish, but in the very middle, it just turns on the spot. If you put it on the outside it gets an even amount of cooking
I’m doing this, or something similar, today. I’ve got some leg/thigh pieces and I’m going to make Tom Kha Gai with some of the meat (plus use the bones for the broth), use the rest of the meat for Laab, make crispy chicken skins, and render out the fat for schmaltz. Nothing goes to waste!
I cant believe you microwaved that. I boil, and render off the fat. Pull them up and lay them on a rack to drain. I dehydrate my chicken skin to draw out moisture and then deep fry. I dont know what this is your doing lol you enjoyed it tho so thats good❤
Pailin I've been following and loving your channel for such a long time! I'm vegetarian yet I'm always tempted after videos like this haha. I've finally set up my own food channel, it's all about french patisserie (pastry) which I teach in a really simple way. I'd love you to come and have a little look. Tri x
People talk about much cholesterol in the skin, but I have been microwaving my chicken skin and find that this way, there is hardly any fat in it as it all dries up so, so not much cholesterol, proof of this is the shrinkage of the piece and the crispiness/dryness, so no fat left in it..... it is obviously not the same if you deep fry it, which I would never do!!
(eventually) Useful tip: In Portugal (and possibly in many other places) they usually give leftovers to dog owners to make food for them. It doesn't cost you anything, it's free in many butchers and it's mostly a few bones and a lot of chicken skin (because i'ts not that healthy and people just prefer healthy to delicious, so they pay for it and they leave it behind - go figure)... Anyway, if you know them well you can just ask them to store it the fridge for you untill you get back from work or whatever. I say this because if it's for dogs they don't really care too much if it's all that fresh or a bit less, so they usually don't refigerate it. Nevertheless, they are always leftovers of that very day, so unless it's a very, very hot day (and in that case they won't even give it to you because they usually aren't murderers) i'd say it's preety safe to eat... I know i would ;) I just have one question: that fat is just one of the most tasteful things in the world, is there any way to cook this, like deep fryed or in the oven or something so that you don't have to remove it and they don't get soggy? And if you cook them other than in the microwave, do you still have to boil it first? I usually put some duck skin on top of the duck rice before putting it in the oven, and it's just something out of this world... Thanks a million ;)
I do love this show, and have used the recipes with success (I'm sure her skill not mine). For chicken skin, i just stretch it out raw on a baking sheet and bake for 25m on about 180C. The fat renders out leaving crispy skin. Pat off residual oil with kitchen towel and job done. Never thought the microwave would be hot enough. Have to try it.
I've just made some and they're crispy and crunchy and oh so delicious! THANKS for the recipe...I'll never ever discard chicken skin ever again :-) I used an 800w microwave oven and zapped them for 3 mins and they turned out perfect.
Hi Adam here - and deep frying (like these hot-thai-kitchen.com/fish-sauce-wings/), baking or using a broiler would be more common methods I should think - but that's for another recipe one day I suppose :) Cheers!
How long does the crispiness last if you baked or microwaved the chicken skin? Compared to fried chicken skin, you can put it in a sealed container and the texture and crisp would still be the same for days but how about for this one?
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
sorry to be off topic but does someone know of a tool to log back into an Instagram account?
I somehow forgot the password. I would love any help you can offer me.
@@rubensolomon5701 trainers?
I just bought 20 lbs of chicken skin from a free range farm for $10.00 for THIS recipe! OMG!!!!!!!!!!!!!!!!!!!!!
20 POUNDS? you probably still are eating it haha
@@siddhanthbhat6136 😂😂
Just made them today for the fist time. They are really good.
20 pounds for
10 bucks???
Still alive? How's cholesterol?
5:06 - "Okay! I'm gonna go and microwave my breast"
That moment really cracked me up!
Imran Khan 😂😂😂😂😂😂😂😂
Same lol!! XD!
That one that burned was because it was placed in the center of the plate , if you put it on the side of the plate it spins more and wont get soo much heat
Never thought of that way, but you're right. Thanks for the tip :)
Complete opposite
Ive been hooked on your videos for a week now. I have never cooked but your recipes are so simple that I feel like a culinary chef because my food is restaurant quality.
love that you don't edit out the mistakes!
Thank you for this simple way of cooking chicken skin. My son-in-law is American Thai. All the parts of the chicken I used to throw away he loves ... chicken skin, wing tips etc. as a result my granddaughter loves crispy chicken skin, I used to air fry , deep fry or bake in the oven ... all of which takes time or makes a big mess for me to clean up. Again thank you, my granddaughter loves it!
chicken skin has been a favorite street food in the philippines for many years already
I made these today and they turned out perfect! Thank you so much for this video!
I’m from the US and I’m from the American south, you’re talking my language, my family is southern and I happen to like fried foods to. Yum yum 😋
For years I've been putting the skins in a large skillet over a very low flame to cook. Two advantages, 1) the skin gets crispy, AND 2) the rendered fat, aka SCHMALTZ, is collected for use later in other recipes such as lattes.
That’s what I was thinking. Throwing away that extra fat made me sad… lol
After microwaving, don't waste the soft parts. Wait until it cools down and put it back in the microwave for about 2 minutes. Oops, I've just revealed my secret double microwaving technique.
Thank you for the recipe :)
My favourite part of the chicken is the skin. And crispy crunchy skin is even better! Microwaving is a great alternative to deep frying too.
I love dipping this in garlic and vinegar.
I am from mexican family and we love eating chicharón as a snack. Now I want it... with tia's tamales! 😲😁
I love Mexican culture!!!
I know the someone who never cooks chicken with the skin on. Now I can totally use all the skin she would've thrown away. Yay!!
I just tried this same method as a guide for making crispy salmon skin. Seasoned with a touch of salt and a few dashes of Nomi Komi Furikake rice seasoning. Microwaved after blanching for 2 minutes and 40 seconds.
Turned out great!
Crispy salmon skin!!
I put them in air fryer. Comes out just perfect. Don’t need to boil it either
OMGosh What an Excellent Idea!!!!
Do you have a video or a receipt for this?
I think I'm in love............ With these chicken skins!
I have never put a "don't like" like in your videos. I loooove your video and the way and what you present. Tks 💋
hahahaha change your last name to Ozawa. Maria Ozawa
This is so cool, my favourite crispy chicken skin. Didn't know you could make it in the microwave. Cholesterol, fat out the window!! Thanks for this tutorial, youre great!
one if my favorite things is to fry the chicken skins that i get from the chicken when i make adobo...sprinkle with a little seasoning salt... yum!
My folks' local Asian market has a lunch counter that sells deep-fried chicken skin. Whenever I visit I buy a bag, park in a dark alley, and eat the whole thing.
The skin burned because you placed it in the center of the plate. Offset it from the center and it shouldn't burn.
Chew Bird 8
I tried your recipe today.
The first time, I bought chicken skins from the market. Very cheap. It was a hassle to cook. The results were not good. Chewy. Not crispy at all.
Then I realized you said to clean the inner side. I took the skin from three chicken thighs. These were clean. I boiled them in water. Then salted and peppered them. I did not use paper towels, because the previous experiment showed the skin stuck to the paper. I used patchment paper instead. Yes! Need to cover the top. Splattered!
2 and half minutes.
Perfect!
Thanks!
6:17 - 6:24 that’s what she said lmaoooo 😂😂😂😂
u invented a new alternative carb free potato chip! :P
Yay!!!! Thanks for uploading this video!! You are amazing !!!! ❤️
Soooo many nutrients in chicken skins and healthy fats that people lose when they throw the skins away. Why do you think "Grandma's" chicken soup was considered a good remedy for a cold? This would be a great snack. Can't wait to try.
Thank you, Pailin for this crunchy recipe. Yummy.
I love😍 fried chicken skin ,I wish they would sell it here🤤 Thanks for sharing though I can try it myself lol
Question: Instead of microwaving, can you just pan fry the skins? If so, for how long?
I love that you didn't edit out the burnt skin. That takes some courage. You're real.
In my family, we've always used skin like this as a sprinkle on salads, baked potatoes and even ground small in a wheat or whole grain bread for a little hit of umami. Bacon works, too, but, hey, chicken skin! ;)
Love you Pailin!! Your explanation is very clear and your dishes are just delicious!! Thanks for sharing!
My wife cooks this. Not as crispy as you did though it taste really good with rice.
I never cook chicken wih skin and I was feeling so sad I was throwing away such amount if chicken skin but now I'm trying this!! Thank you!!
Just the appearance already look so satisfying. Never thought you can just microwave it! I have got to try it. :)
Wow in micro onde 😲. Really good 👍👍👍😁
I think it burned because it was directly in the center of the microwave and the plate, so as it turns in the microwave, that middle part is cooking on an axis. It's probably best to place them around the edges of the plate instead of in the middle.
OH MY GAWD I could eat these all day till the day I die
Makes my mouth water, that crunchy sound. But I have to watch out for health reasons.
'''microwave my breast''' hhahahhaha. rofl. it was funny.
My grandmother seasoned with salt and black pepper like you but she didn't put it in the boiling water like you did. she fried it after, Very delicious, She was West Indian of East Indian background. Not sure where she learned about it.
Blanching the chicken skin makes it crispy. If not boiled first, it will be rubbery. Pouring boiled water on the skin works too.
0:43 Correction:
You have developed this technique in the microwave... We have been doing this for over 70 years... (My Uncles's Bar-B-Q Place)...
It is called Chicken Chicharrones (friend in oil).
Thank you so much for sharing this GREAT Idea.
I just tried it with my one chicken thigh skin (nuked it for 90 seconds on high)! It was delicious, just like pork rinds!
Fantastic!
I find the idea of people being disgusted by eating Chicken skin quite strange... Fried Chicken is very popular... and the key to Fried Chicken is the marination and deep frying of the whole chicken which includes the skin... that is what gives Fried Chicken its main crunch and taste
I tried this this afternoon and love it. Thank you
I love chicken skin yummy
Crispy chicken skin is so delicious. This way of cooking them is a great idea. I gotta try this !
ahh love your channel! keep them coming pai, I'm always looking forward to seeing ur videos.
tried it in air fryer,tasted good
Frying is sooo much easier and better. But I like the parboil method. But you must let them air dry on a rack about 15 minutes or too your liking before pan frying.
Very crispy chicken
i defiitely recommend using the oven or airfryer, taste much better plus better coloring. yw
Crispy from the microwave. Whoda thunk??
My wife will love this - thanks
mmm yummy, that's my favorite part of the chicken. Great that I don't have to deep fry it :D. Thank you!
Sprinkled with lime is good!
i juzt made my first batch. im hooked!!!!!
thankyou😃😋😘😘
If you just put once piece in, don't put it in the middle, the microwave spins to distribute the cooking across the whole dish, but in the very middle, it just turns on the spot. If you put it on the outside it gets an even amount of cooking
I’m doing this, or something similar, today. I’ve got some leg/thigh pieces and I’m going to make Tom Kha Gai with some of the meat (plus use the bones for the broth), use the rest of the meat for Laab, make crispy chicken skins, and render out the fat for schmaltz. Nothing goes to waste!
Or I might crisp up the fat as an ingredient for Miang Kham, like the pork fat in your royal Thai dining episode… hmm… choices…🤔🤤
I cant believe you microwaved that. I boil, and render off the fat. Pull them up and lay them on a rack to drain. I dehydrate my chicken skin to draw out moisture and then deep fry. I dont know what this is your doing lol you enjoyed it tho so thats good❤
Hi Lareva, and Adam here! Doing it this way because it SO fast :) (but she's done it "the long way" as well :)) Give it a try! Cheers!
Pailin I've been following and loving your channel for such a long time! I'm vegetarian yet I'm always tempted after videos like this haha. I've finally set up my own food channel, it's all about french patisserie (pastry) which I teach in a really simple way. I'd love you to come and have a little look. Tri x
Congrats on the new channel! Looks great so far!
Wow you came to have look!!!!! Thank you SO much :) xx
In Jewish cooking, we have gribenes...similar. Good stuff.
The intro music is 1000x better nice change!
People talk about much cholesterol in the skin, but I have been microwaving my chicken skin and find that this way, there is hardly any fat in it as it all dries up so, so not much cholesterol, proof of this is the shrinkage of the piece and the crispiness/dryness, so no fat left in it..... it is obviously not the same if you deep fry it, which I would never do!!
OMG THIS IS SOOO GOOD I LOVE THE FRIED SKIN
(eventually) Useful tip:
In Portugal (and possibly in many other places) they usually give leftovers to dog owners to make food for them. It doesn't cost you anything, it's free in many butchers and it's mostly a few bones and a lot of chicken skin (because i'ts not that healthy and people just prefer healthy to delicious, so they pay for it and they leave it behind - go figure)...
Anyway, if you know them well you can just ask them to store it the fridge for you untill you get back from work or whatever. I say this because if it's for dogs they don't really care too much if it's all that fresh or a bit less, so they usually don't refigerate it. Nevertheless, they are always leftovers of that very day, so unless it's a very, very hot day (and in that case they won't even give it to you because they usually aren't murderers) i'd say it's preety safe to eat... I know i would ;)
I just have one question: that fat is just one of the most tasteful things in the world, is there any way to cook this, like deep fryed or in the oven or something so that you don't have to remove it and they don't get soggy? And if you cook them other than in the microwave, do you still have to boil it first? I usually put some duck skin on top of the duck rice before putting it in the oven, and it's just something out of this world...
Thanks a million ;)
awsome! thanks for helpful and detailed guidance :-)
In Thailand I had Beef skin. They were huge pieces. Good 👍
I wish this had been put up yesterday! I chucked some good chicken skin...
I get super excited whenever I get notification of your new video 😍😍😍
Umayaal Param
Umayaal Para
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Umayaal Param
Thanks for sharing your tip on how to make crispy chicken skins.
Ahh yes, cooking chicken skin the traditional way: microwave.
That's 5 minutes of my life I'm never getting back.
No one said traditional Carlos.
Nice
Thats soo true lol! Chicken skin id SOO good 😩🙌🏽💕
Reminds me of when Homer Simpson ordered a bucket of chicken with extra skin.
ah yes, the often quoted in our family "none of that pesky chicken to get in the way"
Fantastic!
I do love this show, and have used the recipes with success (I'm sure her skill not mine). For chicken skin, i just stretch it out raw on a baking sheet and bake for 25m on about 180C. The fat renders out leaving crispy skin. Pat off residual oil with kitchen towel and job done. Never thought the microwave would be hot enough. Have to try it.
I wouldn't. Let us know how they turn out tho
I've just made some and they're crispy and crunchy and oh so delicious! THANKS for the recipe...I'll never ever discard chicken skin ever again :-)
I used an 800w microwave oven and zapped them for 3 mins and they turned out perfect.
Cool! Never thought about microwaving It!
In indonesia, crispy chicken skin is always popular
it would be nice if we'll have one bowl of that :D
Here in UAE,some supermarkets usually throws out chicken skins. So Us (Filipinos) buys them and fry 'em. Good as snacks with cola
Love that bubbliness in her
Thank you Pailin. delicious
It’s called CHICHARRON in the Philippines.
It s very tasty. Thank you Pailin.
This is genius!
All Jewish grandmas make this. Only its fried in cast iron skillet. Yum!
Yummy 😋
Sarap naman niyan idol😊😋sulit na sulit idol😋full support to you idol😊new subscriber here idol😊😋😇
Hello just came across your video on chicken skin , is there other option for.microwave? because we don't have a microwave. Thanks
Hi Adam here - and deep frying (like these hot-thai-kitchen.com/fish-sauce-wings/), baking or using a broiler would be more common methods I should think - but that's for another recipe one day I suppose :) Cheers!
Just made it skins from bone in thighs, perfect size. Added slap your momma seasoning, delicious. Thanks
"microwave my breasts":D:D:D
It made me chuckle too. I'm so childish.
actually I thought to mention about this..but seen in the comments already..
Crispy chicken in the philippines are the best, i've tasted crispy skin in a lot of countries but philippines are the best!
OMG... Microwave?!? Never thought of nuking it! Always did it deep fried (and usually burned -- I mean overly toasted). But cool.
you are so slim when you're always cooking so amazingly tasty food😵
...because she's discovered, inadvertently or not, that fat doesn't make you fat.
Hmm interesting Brian Demarest explain
It's base on the daily Calorie intake.
DibTwins - The right types of fats are good for you. Omega 3 is very good for you. Carbs are bad because they are not necessary and cause hunger.
How long does the crispiness last if you baked or microwaved the chicken skin? Compared to fried chicken skin, you can put it in a sealed container and the texture and crisp would still be the same for days but how about for this one?
Pailin... chicken chips looks so yummy...