Best Tiger Sauce Chicken Bowl Crispy Chicken Skin Recipes

Crispy Chicken Skins image

Provided by Ree Drummond : Food Network

Time 50m

Yield 18 pieces

Number Of Ingredients 5

6 large skin-on chicken breasts
1 teaspoon kosher salt
1 teaspoon lemon pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary

Steps:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Gently pull the skin off the chicken breasts (reserve the breast meat for another use), pat dry and cut in thirds lengthwise. Place them skin-side up in a single layer on the prepared baking sheet.
Mix the salt, pepper, thyme and rosemary together in a small bowl, crushing the spices with a spoon. Sprinkle the chicken skins with some of the spice mix; it makes more than you need, but you can keep it for another day. Cover the skins with a layer of parchment and top with a baking sheet to weigh it down, making sure the top sheet presses down on the skins.
Bake until the skins are browned and crisp, 35 to 40 minutes. Remove the top baking sheet and parchment and transfer the skins to a plate lined with paper towel to cool and crisp up.

Tiger Sauce Chicken Bowl Crispy Chicken Skin image

Provided by barbara lentz

Categories Chicken

Time 50m

Number Of Ingredients 20

FOR THE CHICKEN
4 bone in chicken thighs
2 large shallots sliced
6 clove garlic minced
1 Tbsp fresh ginger minced
2 c water
1 c brown sugar
3 Tbsp tiger sauce
1 Tbsp soy sauce
2 Tbsp rice vinegar
1 Tbsp cornstarch
2 Tbsp shoaxing wine
NOODLES
8 oz rice or cellophane noodles
CRISPY CHICKEN SKIN
1 Tbsp olive oil
4 pieces chicken skin carefully removed from the thighs
GARNISHES
chives for garnish
extra tiger sauce

Steps:

1. Carefully remove the skin from the chicken thighs and set aside to dry.
2. Add some oil to a large pot and saute the shallot, garlic and ginger 5 minutes. Mix the water, brown sugar, Tiger sauce, rice vinegar and soy sauce together. Pour into the onion mixture then add the chicken thighs. Bring to boil. Reduce the heat and simmer about 30 minutes or until chicken in no longer pink.
3. Meanwhile place the oil in a large skillet. Place the chicken skin in the hot oil and let it crisp up turning frequently to not let it burn. Remove and place on paper towels to drain. Then cut into strips and set aside.
4. Once the chicken in done remove it from the pot and set it on a cutting board. Increase the heat to high and reduce the sauce to half about 15 minutes
5. Cook the noodles according to package directions. Drain and set aside. Once the sauce is reduced mix the cornstarch and wine together then whisk into the pan until thick. Remove from heat
6. Slice the chicken from the bones. To assemble the dish place some noodles in bowl. Top with a couple ladles of sauce then chicken pieces some chives then lay a few pieces of crispy chicken skin over the top. Serve with extra tiger sauce.