Spiced Crispy Chicken Skin Tostada
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Spiced Crispy Chicken Skin Tostada
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This makes 4 servings of Spiced Crispy Chicken Skin Tostada. Each serving comes out to be 545.93 Calories, 29.9g Fats, 1.45g Net Carbs, and 62.85g Protein.
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Ingredients
- 1 ½ teaspoons five spice powder
- ¼ teaspoon chili powder
- 4 medium chicken quarters
- 3 medium cloves garlic grated
- 2 teaspoons grated ginger
- 1 tablespoon tamari
- 1 tablespoon Shaoxing wine
- 2 teaspoons erythritol
- 2 tablespoons olive oil
- 1 cup fresh basil leaves
- salt and pepper to taste
Instructions
- Pre-heat oven to 350 degrees. In a small bowl, combine salt and pepper, half of the five-spice powder, and chili powder. Mix well and set aside; this will be your spice salt.
- Carefully pull chicken skin off thigh over leg bone. The easiest way to do this is to maneuver your thumb in between the chicken skin and meat.
- Snip the chicken skin with scissors. Trim the chicken skin using knife or cutters into bite-sized portions. [The chicken skin will shrink, so make allowances.]
- Season generously with the spice salt.
- Layer a baking sheet tray with parchment paper, chicken skin, and then an additional layer of parchment paper.
- Place an additional baking sheet on top of the final layer of parchment paper. This ensures that the chicken skin will not stick or curl while baking.
- Bake the chicken skin for 30-35 minutes. Remove chicken skin from the oven and set aside to cool.
- In the Instant Pot, add skinned chicken quarters with garlic, ginger, tamari, Shaoxing, sweetener, salt, and remaining five spice. Set the Instant Pot to manual high for 30 minutes. Perform a manual release when it's done, then turn off the Instant Pot and let the chicken cool just long enough to handle.
- Shred chicken and set aside.
- Pre-heat a pan on the stove. then add olive oil to it. Once the olive oil is hot, scatter basil leaves and cook until translucent.
- Remove the basil leaves and drain on paper towel. Set aside. Using the same pan, add shredded chicken.
- Cook the chicken to give it some color and bring it back up to temp.
- To serve, top spiced crispy chicken skin with shredded chicken, remaining spiced salt, and basil.
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