Do This With Your Chicken Skin
Do This With Your Chicken Skin! is a medium Asian Fusion recipe that serves 2. 250 calories per serving. Recipe by Jorts Kitchen on YouTube.
Prep: 50 min | Cook: 7 min | Total: 1 hr 7 min
Cost: $9.03 total, $4.51 per serving
Ingredients
- 1 large Chicken Thigh Skin (skin removed from a boneless thigh, trimmed of excess fat)
- 200 g Raw Shrimp (peeled, deveined, and coarsely chopped)
- 1 Large Egg (beaten)
- 1 tsp Salt (plus extra for seasoning skin)
- 1/2 tsp Garlic Powder (for skin seasoning)
- 1/2 tsp Baking Powder (helps dry the skin)
- 1/4 tsp Black Pepper (freshly ground)
- 1/4 tsp Paprika (optional for color and flavor)
- 2 cups Vegetable Oil (for deep frying, high smoke point)
- 4-6 Toothpicks (to tie the wraps)
Instructions
Make the Shrimp‑Egg Filling
In a mixing bowl combine the chopped shrimp, beaten egg, salt, black pepper, paprika and any other favorite spices. Mix until just combined.
Time: PT5M
Freeze the Filling
Spread the mixture onto a sheet of plastic wrap, shape into a log about 2‑inch thick, wrap tightly and place in the freezer for 30 minutes to firm up.
Time: PT30M
Prepare the Chicken Skin
Remove the skin from a boneless chicken thigh, trim away excess fat, rinse under cold water and pat completely dry with paper towels.
Time: PT5M
Blanch and Season the Skin
Bring a small pot of water to a boil. Submerge the skin for 30 seconds, then remove with a slotted spoon and immediately pat dry. Sprinkle both sides with baking powder, garlic powder and a pinch of salt.
Time: PT5M
Temperature: Boiling
Wrap the Filling
Take the frozen shrimp‑egg log, place it at one end of the chicken skin, roll tightly and secure with toothpicks or kitchen twine.
Time: PT5M
Fry Until Golden
Heat vegetable oil in a frying pan to 350°F (175°C). Gently lower the wrapped parcels into the oil and fry 3‑4 minutes per side, or until the skin is deep golden and crisp.
Time: PT7M
Temperature: 350°F
Drain and Serve
Remove the fried parcels with tongs, place on paper towels to drain excess oil, let rest 2 minutes, then serve hot.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 20g
- Carbohydrates
- 5g
- Fat
- 15g
- Fiber
- 0g
Dietary info: High protein, Low carb, Gluten‑free (use gluten‑free baking powder)
Allergens: Shellfish, Egg
Ingredient Substitutions
- Instead of Chicken Thigh Skin: Pork belly skin, Bacon strips
- Instead of Raw Shrimp: Diced chicken breast, Crab meat
- Instead of Large Egg: Egg white only, Silken tofu (1/4 cup)
- Instead of Salt: Soy sauce (reduce other liquids)
- Instead of Garlic Powder: Fresh minced garlic (1/2 tsp)
- Instead of Baking Powder: Cornstarch (1 tsp)
- Instead of Black Pepper: White pepper
- Instead of Paprika: Smoked paprika
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Toothpicks: Kitchen twine
Equipment Needed
- Mixing Bowl
- Plastic Wrap
- Sharp Knife
- Kitchen Shears (optional)
- Small Pot
- Slotted Spoon
- Paper Towels
- Frying Pan or Deep Fryer
- Tongs
- Timer
- Plate
Critical Steps — Do Not Skip
- Removing chicken skin without tearing
- Blanching skin for exactly 30 seconds
- Wrapping the frozen filling tightly and securing it
- Maintaining oil at 350°F for a crisp finish
Chef Tips from the Video
- For extra flavor, add a pinch of smoked paprika to the skin seasoning.
- If you cannot find chicken thigh skin, ask your butcher to skin a thigh for you or use pork belly skin as a substitute.
Troubleshooting
The skin tears while wrapping
Pat the skin completely dry and handle gently; if still fragile, briefly re‑blanch for 10 seconds to firm it up.
Filling leaks during frying
Ensure the wrap is tightly sealed and the toothpicks are fully inserted; freeze the filling longer for a firmer core.
Skin is soggy, not crispy
Make sure oil is at 350°F and that the skin is thoroughly dried after blanching. Fry in small batches to keep temperature steady.
Storage
Refrigerator: Store unfried wraps in an airtight container for up to 2 days.
Freezer: Freeze unfried wraps (without toothpicks) for up to 1 month; fry from frozen.
Room temperature: Do not store at room temperature; risk of bacterial growth.
Make-Ahead Tips
- Prepare and freeze the shrimp‑egg filling up to 24 hours in advance.
- Blanch and season the chicken skin a day ahead; keep wrapped in plastic and refrigerated.
Frequently Asked Questions
What is the cultural significance and history of using chicken skin as a wrapper in Asian cuisine?
Chicken skin wrappers are a traditional technique in several Asian regions, especially in Chinese dim sum and Taiwanese street food, where the skin is blanched, seasoned and fried to create a crisp, protein‑rich bite.
How does this shrimp‑egg filling wrapped in chicken skin fit into the broader Asian fusion cuisine tradition?
The dish blends classic Chinese methods (blanching and frying chicken skin) with a Western‑style shrimp‑egg stuffing, exemplifying Asian fusion by marrying textures and flavors from both culinary worlds.
What regional variations exist for chicken‑skin wrapped snacks in Chinese cuisine?
In Cantonese cuisine, chicken skin is often wrapped around pork or seafood and served with a sweet‑soy glaze; in Sichuan style, the skin may be tossed with spicy chili oil. This recipe adapts the concept with a milder seasoning profile.
During which celebrations or occasions is chicken‑skin wrapped appetizers traditionally served in Taiwan?
They are popular at night markets, festive family gatherings, and as banquet hors d'oeuvres during Lunar New Year celebrations, prized for their crunchy texture and rich protein content.
What are the authentic traditional ingredients for chicken‑skin wraps versus acceptable modern substitutes?
Traditionally the skin is seasoned only with salt and a touch of rice wine; modern cooks often add baking powder, garlic powder, and pepper for extra crispness. Pork belly skin or bacon can substitute when chicken skin is unavailable.
What other Asian dishes pair well with this crispy chicken‑skin shrimp roll?
Serve alongside a light cucumber‑soy salad, a ginger‑scallion dipping sauce, or a small bowl of hot and sour soup to balance the richness of the fried skin.
What makes this chicken‑skin wrapped shrimp roll special compared to other fried appetizers?
The combination of a protein‑dense chicken skin wrapper with a moist shrimp‑egg interior creates a unique contrast of crunchy exterior and tender filling, offering more protein than typical pastry‑based appetizers.
What are the most common mistakes to avoid when making this chicken‑skin wrapped shrimp roll?
Common errors include over‑blanching the skin (making it too stiff to wrap), under‑securing the wrap (causing leaks), and frying at too low a temperature (resulting in soggy skin). Follow the critical steps for best results.
Why does this recipe use baking powder on the chicken skin instead of plain salt?
Baking powder raises the pH of the skin surface, helping it dry out faster and develop a more pronounced crispness when fried, whereas salt alone would not create the same texture.
What does the YouTube channel Jorts Kitchen specialize in?
Jorts Kitchen focuses on inventive, protein‑forward home cooking tutorials that often feature unconventional uses of ingredients, clear step‑by‑step visuals, and a casual, approachable style.
Last updated: September 6, 2026
