For all chicken skin lovers
For all chicken skin lovers! is a medium Asian recipe that serves 4. 190 calories per serving. Recipe by Jules Cooking on YouTube.
Prep: 15 min | Cook: 15 min | Total: 40 min
Cost: $22.33 total, $5.58 per serving
Ingredients
- 300 ml Water (room temperature)
- 120 g Chicken Skin (trimmed of excess fat, cut into bite‑size pieces)
- 45 g Tapioca Powder (also called tapioca starch; can use tapioca pearls ground into powder)
- 2 g Salt (fine sea salt)
- 3 g Baking Soda (helps create airy texture)
- 150 g Cooking Liquid (the broth collected after boiling the chicken skin)
Instructions
Boil Chicken Skin
Combine 300 ml water and 120 g chicken skin in a saucepan, bring to a gentle boil over medium heat and simmer for 5 minutes.
Time: PT5M
Blend Skin Mixture
While still hot, transfer 100 g of the cooked skin to a blender. Add 150 g of the cooking liquid, 45 g tapioca powder and 2 g salt. Blend on high until the mixture is completely smooth and begins to thicken.
Time: PT5M
Incorporate Baking Soda
Add 3 g baking soda to the blended mixture and stir quickly until just combined.
Time: PT1M
Pipe onto Silicone Sheet
Fit the mixture into a piping bag fitted with a small round tip. Pipe even dots (about 2 cm apart) onto a silicone baking sheet.
Time: PT5M
Cover and Bake
Place a second silicone sheet on top of the dots to prevent spreading. Bake in a pre‑heated oven at 180°C for approximately 10 minutes, or until the tops are golden and crisp.
Time: PT10M
Temperature: 180°C
Finish and Serve
Gently lift the top silicone sheet, allow the bites to cool for 2 minutes, then transfer to a serving plate.
Time: PT2M
Nutrition Facts
- Calories
- 190
- Protein
- 3 g
- Carbohydrates
- 11 g
- Fat
- 15 g
- Fiber
- 0 g
Dietary info: Gluten‑Free, Keto‑Friendly, Paleo
Ingredient Substitutions
- Instead of Chicken Skin: Pork skin, Duck skin
- Instead of Tapioca Powder: Cornstarch, Potato starch
- Instead of Salt: Kosher salt (adjust amount)
- Instead of Baking Soda: Baking powder (use 1.5× amount)
- Instead of Cooking Liquid: Low‑sodium chicken broth
Equipment Needed
- Saucepan
- Kitchen Scale
- Blender
- Piping Bag
- Silicone Baking Sheet
- Oven
- Spatula (optional)
- Measuring Spoons (optional)
- Heat‑Resistant Gloves (optional)
Critical Steps — Do Not Skip
- Boiling the chicken skin to render fat and create cooking liquid.
- Blending until smooth and thickened – this determines texture.
- Piping uniform dots to ensure even baking.
- Baking with a top sheet to keep shapes crisp and prevent spreading.
Chef Tips from the Video
- Chill the blended mixture for 10 minutes before piping; it makes handling easier.
- If you don’t have a silicone sheet, line a baking tray with parchment paper and lightly oil it.
- A pinch of smoked paprika can be added to the blend for a subtle smoky flavor.
Troubleshooting
Mixture is too runny and won’t hold shape.
Add an extra 5‑10 g of tapioca powder and blend again until thickened.
Bites are soft, not crispy.
Increase baking time by 2‑3 minutes or raise oven temperature to 190°C for the last minute.
Dots spread and merge during baking.
Ensure the top silicone sheet is placed firmly and the dots are spaced at least 2 cm apart.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Re‑crisp in a 150°C oven for 3‑4 minutes before serving.
Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag. Keeps for up to 1 month. Reheat directly in the oven.
Room temperature: Best eaten the same day; will stay crisp for 2‑3 hours at room temperature.
Make-Ahead Tips
- Prepare the skin paste and pipe onto the sheet a day ahead; keep covered in the fridge and bake just before serving.
- Baked bites can be reheated in a pre‑heated oven at 150°C for 5 minutes to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of crispy chicken skin bites in Asian cuisine?
Crispy chicken skin snacks have roots in street‑food markets across East and Southeast Asia, where rendered skin is fried or baked into crunchy treats. They are prized for their rich umami flavor and satisfying texture, often enjoyed as a bar snack or accompaniment to drinks.
What are the traditional regional variations of chicken skin snacks in Asian cuisine?
In Taiwan, chicken skin is deep‑fried and seasoned with five‑spice; in Japan, it appears as "tori‑kawa" in yakitori, lightly grilled. Korean street vendors serve "dak‑gogi‑gogi" with a sweet‑spicy glaze. The Jules Cooking version uses baking and tapioca for a lighter, gluten‑free twist.
How is crispy chicken skin traditionally served in its native Asian cultures?
Traditionally, the crispy skin is served hot, either on its own as a snack or paired with a dipping sauce such as soy‑garlic, chili oil, or a sweet‑sour glaze. It is often enjoyed with cold beer or rice wine during evening gatherings.
What occasions or celebrations is crispy chicken skin bites traditionally associated with in Asian culture?
These bites are popular at night markets, festivals, and as bar food during celebrations like Lunar New Year or Mid‑Autumn Festival, where vendors offer a variety of crunchy street snacks.
What other Asian dishes pair well with crispy chicken skin bites from Jules Cooking?
They pair nicely with a light cucumber‑soy salad, steamed dumplings, or a cold noodle dish like soba with a citrus dressing. A simple miso soup also balances the richness of the skin.
What are the most common mistakes to avoid when making crispy chicken skin bites at home?
Common errors include under‑blending the mixture (resulting in grainy texture), using too little tapioca powder (causing the dots to spread), and over‑baking which can make them bitter. Follow the timing and thickness cues described in the recipe.
Why does this Jules Cooking recipe use baking soda instead of yeast or baking powder?
Baking soda reacts quickly with the acidic components in the chicken broth, creating tiny air pockets that give the bites a light, airy crunch without the longer fermentation time required for yeast.
Can I make crispy chicken skin bites ahead of time and how should I store them?
Yes. Pipe and bake the bites, then let them cool completely. Store in an airtight container in the refrigerator for up to three days, or freeze for up to a month. Re‑heat in a 150°C oven for a few minutes to restore crispness.
What texture and appearance should I look for when making crispy chicken skin bites?
The dots should be uniformly golden‑brown on top, with a firm, crisp exterior and a slightly airy interior. When tapped, they should produce a faint hollow sound.
What does the YouTube channel Jules Cooking specialize in?
The YouTube channel Jules Cooking specializes in approachable, technique‑focused home cooking videos that blend classic comfort foods with modern, health‑conscious twists, often highlighting creative uses for often‑discarded ingredients.
How does the YouTube channel Jules Cooking's approach to Asian cooking differ from other Asian cooking channels?
Jules Cooking emphasizes simplicity and ingredient accessibility, using everyday kitchen tools like blenders and silicone mats instead of deep‑fryers, and often incorporates nutritional tweaks such as low‑carb or gluten‑free adaptations while preserving authentic flavors.
Last updated: August 29, 2026
