Crispy Chicken Skin in Minutes!
Hot Thai Kitchen recipe - Pan-Asian/Thai
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- Chicken skin, preferably large pieces, such as one from a whole chicken breast (with two sides) or from a leg-thigh combo.
- Salt and pepper, or other seasoning of your choice
Instructions
- 1
Every microwave is different, so the instructions above are for 1000-watt microwave. If yours has a lower wattage, you may need to do one piece at a time or microwave for a bit longer.
- 2
Do not microwave more than 2 (big) pieces of skin at once. You need intense heat in order to make the skin puff up and become light and crunchy. If you put too many in, the heat per-piece will be too low, and the skin will slowly crisp, which will cause them to be hard and dense. Trust me, I've done it!
- 3
If you have only 1 piece, you may only need to microwave it for less time—the best thing to do is listen for when the popping and spattering stops.
- 4
I suggest not putting a piece smack in the center of the plate because the center doesn't move around as the plate rotates, and it could burn more easily (like mine!).