{"id":6215,"date":"2021-09-04T22:24:00","date_gmt":"2021-09-05T05:24:00","guid":{"rendered":"http:\/\/www.kawalingpinoy.com\/?p=6215"},"modified":"2021-09-05T00:53:21","modified_gmt":"2021-09-05T07:53:21","slug":"chicken-skin-chicharon","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/chicken-skin-chicharon\/","title":{"rendered":"Chicken Skin Chicharon"},"content":{"rendered":"\n

Level up your finger food game with super crispy chicken skin chicharon<\/strong>! These chicken rinds are crunchy, tasty, and delicious as appetizers or snacks. Plus, they're high in fat and have zero net carbs, making them keto-friendly.<\/p>\n\n\n\n

\"Chicken<\/figure>\n\n\n\n\n\n

Chicharon<\/a> or tsitsaron<\/em> is one of the many examples of Spanish influence in our local culture. Ubiquitous in Philippine cuisine, they're commonly served as a snack or appetizer or used in other dishes like munggo soup<\/a> and pancit palabok<\/a>.<\/p>\n\n\n\n

They come in many varieties, including pork rind, pork belly, intestines (isaw), pork ears, omentum (bulaklak), tuna skin, chicken skin, and mushroom. The cooking procedure, however, is mostly the same. The meat is cooked until tender, dried to remove moisture, and deep-fried to crunchy perfection.<\/p>\n\n\n\n

Ingredient notes<\/h2>\n\n\n\n
\"chicken<\/figure>\n\n\n\n