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Fried Chicken Skin
Makan Tengah Hari • Malaysia
How to Make Fried Chicken Skin (Traditional & Healthy Version)
Fried Chicken Skin, or 'Kulit Ayam Goreng', is a beloved Malaysian street snack enjoyed for its irresistible crunch and savory flavor. Traditionally found in hawker stalls across Malaysia, this dish celebrates the country’s multicultural heritage, blending Malay, Chinese, and Indian influences. Known for its addictive texture, Fried Chicken Skin is often served as a side dish or enjoyed with rice during lunch. In Malaysia, the use of local ingredients like pandan leaves (daun pandan), lemongrass (serai), and turmeric (kunyit) elevates the taste, making it truly unique. Despite its reputation as an indulgent treat, Fried Chicken Skin can be made health-conscious by air-frying or oven-baking, reducing oil content and fat. This recipe highlights the use of aromatic spices and herbs commonly found in Malaysian kitchens, ensuring authentic flavor while keeping calories in check. Whether you’re seeking a satisfying lunch or a crunchy snack, Kulit Ayam Goreng is a delightful reflection of Malaysia’s vibrant food culture. Its versatility allows it to be paired with local condiments like sambal or served alongside fresh salads, making it a great choice for calorie-conscious food lovers.
Bahan-bahan(untuk 1 small bowl (approx. 50g fried chicken skin per serving))
- 100g Chicken skin (Kulit ayam from local market)
- 1/2 tsp Turmeric powder (Kunyit)
- 1 stalk, finely chopped Lemongrass (Serai)
- 1 leaf, tied into a knot Pandan leaf (Daun pandan) - pilihan
- 1/4 tsp Salt (Garam)
- 1/4 tsp White pepper (Lada putih)
- 1/4 tsp Garlic powder (Serbuk bawang putih)
- 1 tbsp Cornstarch (Tepung jagung)
- as needed Cooking spray or minimal oil (For air-frying or baking)
- 1/4 tsp Chili powder (Serbuk cili, optional for spice) - pilihan
Arahan
- 1
Clean and pat dry the chicken skin. Remove excess fat for a lighter result.
5 minutes
Use paper towels to ensure the skin is thoroughly dry, which helps create crispiness.
- 2
In a mixing bowl, combine turmeric, lemongrass, salt, white pepper, garlic powder, and cornstarch. Add chili powder if desired.
3 minutes
Mix spices thoroughly for even coating and authentic Malaysian flavor.
- 3
Toss the chicken skin in the spice mixture until well coated. Add pandan leaf for extra aroma.
2 minutes
Massage spices into the skin for maximum infusion.
- 4
Arrange the coated chicken skin in a single layer on an air-fryer basket or baking tray. Lightly spray with cooking oil.
2 minutes
Do not overcrowd; this ensures even cooking and crispiness.
Kenapa hidangan ini sihat
This recipe uses air-frying or baking, which significantly lowers calorie and fat content compared to traditional deep-frying. Incorporating natural Malaysian spices and herbs ensures a flavorful profile without relying on excessive salt or artificial additives. By removing excess fat and serving with fresh sides, Fried Chicken Skin becomes a balanced, health-conscious option suitable for calorie tracking.
Fried Chicken Skin is rich in protein and collagen, essential for muscle repair and skin health. Using minimal oil and incorporating spices like turmeric and lemongrass adds antioxidants and anti-inflammatory benefits. By oven-baking or air-frying, saturated fat content is reduced, making it a lighter alternative to deep-fried snacks. The addition of pandan and garlic provides vitamins and minerals, enhancing overall nutrition.
Petua
- 💡Tip 1: Ensure chicken skin is dry before cooking for maximum crunch.
- 💡Tip 2: Use fresh lemongrass and pandan for authentic aroma.
- 💡Tip 3: Flip halfway through cooking for even crispiness.
Penyimpanan & hidangan
Store cooled fried chicken skin in an airtight container for up to 2 days. Reheat in air-fryer or oven for optimal crispiness.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 180.0 kcal |
