0 from 0 votes
Crispy Chicken Skin Chicharon
Chicken Skin Chicharon (Tsitsarong Manok) transforms discarded chicken skins into golden, glass-crispy rinds through a traditional three-stage process of boiling, dehydrating, and deep-frying. This Filipino bar snack delivers an intensely crunchy texture and rich umami flavor, while serving as both a zero-carb delicacy and an ingenious way to eliminate kitchen waste.
Prep Time
30 mins
Cook Time
30 mins
Additional Time
3 hrs
Total Time
3 hrs 50 mins
Servings: 8
Calories: 191 kcal
Course:
Side Dish , Snacks
Cuisine:
Filipino
Ingredients
Main Ingredients (Mga Sangkap)
- 3 pounds chicken skin balat ng manok
- 2 cup water tubig
- ¼ cup vinegar suka
- 4 cloves garlic peeled and crushed (butil ng bawang, dikdik)
- ½ teaspoon whole peppercorns paminta
- 1 teaspoon salt asin
- Lard or canola oil for frying mantika
For Spiced Vinegar (Sawsawang Suka)
- ½ cup vinegar
- 2 cloves garlic minced
- 1 small chili pepper chopped (siling labuyo)
- ¼ teaspoon ground black pepper
Instructions
- Begin by thoroughly cleaning the chicken skins (balat ng manok), removing any excess fat or meat particles. Pat them dry with paper towels and cut into 4-inch pieces. This careful preparation ensures even cooking and maximum crispiness.
- For Phase 1 (Pagpapalambot), combine water (tubig), vinegar (suka), crushed garlic (butil ng bawang, dikdik), whole peppercorns (paminta), and salt (asin) in a large pot. Add the cleaned chicken skins and bring to a boil. Reduce heat and simmer for 15-20 minutes until the skins are tender but still hold their shape. Remove the skins with a slotted spoon (sandok na may butas) and discard the aromatics.
- Phase 2 (Pagpapatuyo) focuses on drying the skins. Choose either oven-drying method: arrange skins on a wire rack (rakang pampatuyo) set over a baking sheet and dry in oven at 180°F (82°C) for 2-3 hours until leathery but still flexible. Alternatively, use the refrigerator method by arranging skins on a baking sheet and refrigerating uncovered for 8-12 hours.
- For Phase 3 (Pagpiprito), heat lard or canola oil (mantika) to 350-375°F (175-190°C). Fry the dried skins in small batches until they puff up and turn golden brown. You'll know they're ready when the sizzling sound decreases. Remove with a slotted spoon and drain on a wire rack, not paper towels, to maintain crispiness.
- While the chicharon cools, prepare the spiced vinegar (sawsawang suka) by combining vinegar, minced garlic, chopped chili pepper (siling labuyo), and ground black pepper. Let the chicharon cool completely to achieve maximum crunchiness before serving with the prepared sawsawan.
Cup of Yum
Notes
- Save chicken skins when preparing other dishes by storing them in the freezer
- Scrape excess fat after boiling for crispier results
- Never skip the drying process – it's crucial for crunchiness
- If skins aren't puffing, your oil isn't hot enough
- Listen for the sizzling sound to decrease – it indicates the skins are nearly done
Nutrition Information
Calories
191kcal
(10%)
Carbohydrates
1g
(0%)
Protein
21g
(42%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
106mg
(35%)
Sodium
164mg
(7%)
Potassium
277mg
(8%)
Fiber
0.1g
(0%)
Sugar
0.03g
(0%)
Vitamin A
55IU
(1%)
Vitamin C
1mg
(1%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 191
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 1g | 0% |
| Protein | 21g | 42% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 106mg | 35% |
| Sodium | 164mg | 7% |
| Potassium | 277mg | 6% |
| Fiber | 0.1g | 0% |
| Sugar | 0.03g | 0% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.