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Crispy Fried Mala Chicken Skin · Chef Annil
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Recipe

Crispy Fried Mala Chicken Skin

1:3316 May 2026@annilravin

Transform leftover chicken skin into an incredibly crispy snack with Chef Annil's Fried Mala Chicken Skin recipe. Start by scraping off excess fat and boiling the skins to render them perfectly. Coat them in a seasoned dry flour batter, deep-fry until golden brown using a splash guard, and drain on a wire rack to ensure maximum crunch. Toss the crispy skins with Haidilao's mala dry seasoning powder for a spicy, mouth-numbing kick that makes this snack absolutely irresistible.

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Crispy Fried Mala Chicken Skin

Ingredients

Method

  1. Place chicken skin onto a chopping board and scrape off any excess fat.
  2. Boil the chicken skin in hot water to render more fat until the fat floats to the surface.
  3. Remove the boiled chicken skin and drain.
  4. Coat the boiled chicken skin thoroughly in the dry flour batter mix.
  5. Deep-fry the coated chicken skin in hot oil until crispy, using a splatter screen to control oil pops.
  6. Transfer the fried chicken skins to a drying rack to let excess oil drip off and ensure crispiness.
  7. Place the crispy chicken skins into a bowl, sprinkle with Haidilao Mala dry powder seasoning, and toss well to coat.
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