Give This Street Food Snack a Toss in Some Gochujang for a Spicy, Korean-Inspired Twist

April 5, 2020

It’s our birthday! To celebrate, we’ve rounded up the team’s favorite childhood birthday food, and updated them to 2020; and we’re sharing them to you throughout the month.

There’s something about street food that’s just reminiscent of any Filipino kid’s childhood. Fish balls, barbecue, ice scramble—these just take us back to a simpler time. After a bit of reminiscing, our videographer Archie recalled his love for fried chicken skin as a kid. “Parang chicharon pero chicken,” as he described.

KFCS, patent pending.

Archie’s current favorite food is undoubtedly Korean barbecue. So we tried to replicate those flavors in this recipe for Korean fried chicken skin. It has a nice heat and some earthiness; plus, with a serving good for 4-6 people, it’s a great (birthday?) inuman snack for a small group of friends.

Pro-tip: you can buy chicken skin in blocks at the frozen section of some supermarkets; or ask the lady at the frozen poultry counter if they have stock in the back.

Korean Fried Chicken Skin

  • Serves: 4-6 people
  • Active time: 1 hr
  • Total time: 1 hr
  • Difficulty: Easy



  • ¼ cup gochujang
  • 1 tbsp. rice wine
  • 1 tbsp. brown sugar
  • 1 tbsp. sesame oil

Chicken Skin

  • 500 g chicken skin
  • Oil, for frying
  • Salt and pepper, to taste
  • 2 tbsp. sesame seeds


  1. In a small pot, mix together gochujang, rice wine, brown sugar, and sesame oil with 1 tbsp. of water.
  2. Turn heat to medium and cook until boiling and sugar is dissolved, 5-8 minutes.
  3. Keep warm and set aside.
  4. Heat oil to 350F.
  5. Fry chicken skin until golden and crisp, about 5-8 minutes.
  6. Set aside on paper towels to drain.
  7. Place crispy fried chicken skin in a large bowl.
  8. Pour over warmed sauce, a little bit at a time, tossing until chicken skin is fully coated.
  9. Toss in sesame seeds before serving.​
Jica Simpas Jica Simpas

Jica hopes that by writing about food she'll actually learn how to cook. But for now, she'll happily just eat everything—especially cookies.

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