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    Home » Recipes » Filipino

    Chicken Skin Chicharon Recipe

    Published: Apr 24, 2021 · Updated: Dec 26, 2023 by Saif Odeh with 10 Comments

    Jump to Recipe

    Chicken Skin Chicharon is a popular Filipino street food that is deep-fried chicken skin. It is best to eat with steamed white rice and serve with vinegar dipping sauce.

    Chicken Skin Chicharon that is a deep fried serve on a plate.
    Jump to:
    • What is Chicharon?
    • Recipe Ingredients
    • Cooking Instruction
    • Recipe Frequently Asked Question (Faqs)
    • Related Filipino food recipes to Try
    • 📋 Recipe Card
    • 💬 Comments

    Chicharon may not be healthy since it is high in cholesterol, but it is delicious. As long you eat them in moderation, then that will be fine.

    The first time I tried this dish when I am living here in the Philippines. My cousin introduces me to a popular street food place here in the city, where they serve different kinds of finger food. In that place, they serve both pork and chicken skin, which I choose the chicken chicharron.

    What is Chicharon?

    Chicharon is a dish which is made from the skin of pork or chicken which is deep-fried in oil. It is so crunchy that is best to serve with Filipino spiced vinegar dipping sauce called Sukang Sawsawan.

    This dish is similar to Puerto Rican, Mexican, and other South American Chicharon, except we use a bit different seasoning. For the Filipino version, we seasoned it with onion, garlic, salt, & peppercorn, and vinegar.

    Furthermore, in the Philippines, there different kinds of this dish which include tuna skin, pork, and chicken intestine. But in this recipe, I will make my version of chicken skin chicharon.

    Recipe Ingredients

    Here are the list of ingredients I used for my chicken chicharon.

    Seasoning: To make sure the chicken skin is flavorful, I use garlic, onion powder, peppercorn, vinegar, and salt. I combine all of them while I am boiling the skin. Also, you can add the onion powder and salt again to the boiled chicken skin before frying in the oil.

    Other ingredients: The skin I am using is from the thigh, leg, and breast. Make sure you clean them and remove the excess fats. And, I am using vegetable oil when frying the chicharon.

    Cooking Instruction

    Cooking Chicken Skin Chicharon is very easy and fast.

    Firstly, in a cooking pot, I pour water and the chicken skin. When it started to boil, that is the time I am adding the salt, peppercorn, vinegar, garlic, and onion. Let it boil until the skin releases its oil.

    After that, I remove the chicken skin from the pot and let it dry using the kitchen or paper towel. Next, pour vegetable oil into the pan and while I am waiting for the oil to become hot, I further seasoned the chicken skin with onion powder, and a bit of salt & black pepper. The reason I do that is sometimes seasoning in the water may not be enough.

    Lastly, fry the skin until it becomes crispy and turns golden brown. When frying, it is expected it will reduce in size, but don't worry about it.

    Notes: If you don't like frying the skin in the pan, you can use an air-fryer or bake oven instead. Full instruction is mentioned in the Frequently Asked Question Section

    Chicken Skin Chicharon that is a deep fried serve on a plate.

    Recipe Frequently Asked Question (Faqs)

    1. What are kinds of dipping sauce I can use?

    There are two types of dipping sauce I recommend: You can use the spice vinegar sauce that is mixed with chopped red onions, garlic, and a Filipino bird's eye chili called Siling labuyo. Or, the vinegar & soy sauce mixture with red onion which is easier and not spicy

    2. Do you serve this dish only snacks time?

    Not necessarily. To me, I like to include my chicken skin chicharon along with other Filipino side dishes during dinner or lunch. Of course, you have to eat this with rice.

    3. What Filipino side dishes do you recommend to serve Chicharon with?

    I like to eat this with Filipino-style BBQ chicken or chicken Inasal. Furthermore, I recommend vegetable side dishes like Ginisang Ampalaya or Vegetable Lumpia. And lastly, don't forget noodle side dishes like my Chicken Pancit Canton

    4. Is there other techniques to cook this recipe without frying in oil?

    You can use an air fryer or baking in the oven. In Air Fryer, just drizzle with vegetable oil and set the intensity in 400 F or 200 C in 10 minutes or until it becomes crispy. On the other hand, if using the oven, bake for 20 minutes using the same setting

    5. How to reheat the chicharon for other time?

    To reheat the chicharon, I don't recommend microwave since it will make the skin soft. Instead, you can use Air Fryer which you will cook for 5 minutes at 400 F or 200 C. Or you don't have to reheat at all since this will keep the crispiness of the skin.

    6. How long can this dish last in the fridge?

    It can last up to 5 to 7 days. But, if you wish to put it in the freezer, it can last up to 1 month.

    Related Filipino food recipes to Try

    If you love Filipino fried and crispy foods, here are other related recipes to may want to try:

    • Beef Lumpia
    • Vegetable Lumpia
    • Jollibee Tuna Pie

    📋 Recipe Card

    Chicken Skin Chicharon

    Saif Odeh
    Chicken Skin Chicharon is a Filipino fried chicken skin which is best serve with rice and vinegar dipping sauce.
    4.88 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course Appetizers and Snacks
    Cuisine Filipino, Asian
    Servings 4
    Calories 305 kcal

    Ingredients
      

    • 500 gram of chicken skin
    • 1.5 cup of water for boiling
    • 2 cloves of smashed garlic
    • 2 tablespoon of onion powder
    • 1 teaspoon of vinegar
    • 1 teaspoon of peppercorn
    • 1 teaspoon of salt
    • Vegetable oil for frying

    Instructions
     

    • In a cooking pot, combine water and chicken skin
    • Once it's boiling, add 1 tablespoon of onion powder, garlic, salt, peppercorn and vinegar
    • Boil until the chicken is cooked and soft. You will notice the skin will release it's oil.
    • Remove the skin from the pot and dry it out using the paper towel.
    • Add vegetable oil in the pan to prepare for frying.
    • While waiting for the oil to become hot, add pinch of salt & black pepper and 1 tablespoon of onion powder into the skin.
    • Put into the the oil and let it fry in low heat till it turns golden brown.
    • Transfer into the plate. Drain the excess oil using paper towel.
    • Serve with rice and spiced vinegar dipping sauce

    Notes

    You can cook this recipe using air-fryer. Just set it in 400 F for 10 minutes and you are good to go

    Nutrition

    Serving: 1gCalories: 305kcalCarbohydrates: 4gProtein: 26gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 35gCholesterol: 104mgSodium: 619mgFiber: 1g
    Keyword chicken chicharon, Chicken Skin Chicharon
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

      4.88 from 8 votes (8 ratings without comment)

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      Recipe Rating




    1. Nart at Cooking with Nart

      May 02, 2021 at 4:12 am

      This recipe is so good. Chicken skin is my guilty little pleasure. So bad that it's so good lol.

      Reply
      • Saif

        May 02, 2021 at 5:13 pm

        That's so true Nart. It may not be healthy but it surely is delicious.

        Reply
    2. Jacqueline Meldrum

      May 02, 2021 at 8:33 am

      I can truly say I've never heard of this before. It was interesting to read about it.

      Reply
      • Saif

        May 02, 2021 at 5:11 pm

        This dish is similar to Mexican Chicharon. Give it a try. I am sure you will like it.

        Reply
    3. Jac

      May 02, 2021 at 9:20 am

      Love discovering new cultural recipes. Very inspiring! 🙂

      Reply
      • Saif

        May 02, 2021 at 5:09 pm

        Thanks Jac

        Reply
    4. Melanie

      May 02, 2021 at 11:48 am

      Made this, with the spice vinegar sauce... it was delicious. Thank you so much for sharing!

      Reply
      • Saif

        May 02, 2021 at 5:09 pm

        I am glad to hear that Melanie. It definitely blends well with spice vinegar sauce

        Reply
    5. Mairead

      May 02, 2021 at 1:36 pm

      Thanks for introducing me to a totally new recipe. What an amazing way to turn chicken skins into something ever so tasty.

      Reply
      • Saif

        May 02, 2021 at 5:07 pm

        I couldn't agree more Mairead. Instead of disposing the chicken skin, you can make it something that is delicious.

        Reply

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