Hwang Jin-sun's Crispy Chicken Skin Prawn

Cooking tips 💡

• Do not use pre-minced garlic in the sauce—it makes the sauce cloudy and diminishes the clean, fresh taste characteristic of Kung Pao.
• Avoid wrapping the chicken skin too thickly with multiple layers; this causes the outside to burn while the inner fat doesn’t render properly, resulting in a greasy mouthfeel. Use just one or two thin wraps.
• After coating the chicken skin-wrapped prawn with cornstarch, gently press it with your hands to help the starch adhere—this prevents flaking during frying.
• If the frying temperature is too high, the exterior burns before the inside cooks through. Maintain a steady 170–180 degrees and fry slowly to preserve the overall rich, savory texture.

Recommended for 🙋

• ⭐Those seeking an elegant, impressive Chinese-style dish with a lavish visual appeal for special occasions or guest dining.
• ⭐Individuals eager to experience the unique combination of rich chicken skin flavor and tender fish flesh.
• ⭐Home cooks looking for a sophisticated recipe with innovative ingredients and techniques beyond typical fried meats.