Crispy! Chicken Skin Stir-Fried in Spicy Miso

• 250 grams Chicken skin
• 1 Katakuriko
• 1 Green pepper
• 1 tbsp Miso
• 1 tbsp Doubanjiang
• 1 tbsp Gochujang
• 1 tbsp Mirin
• 1 tbsp Sake
• 1 tbsp Water
• 1 -1 1/2 tablespoons Sugar
• 1 Grated garlic
• 1 White sesame seeds (to sprinkle)

1. Combine all of the sauce ingredients except for the miso.
2. Chop the chicken skin in bite-sized pieces, coat in katakuriko, then stir-fry in a frying pan.
3. Stir-fry over medium heat until crisp (use the rendered oil from the chicken skin to fry them).
4. Pour out the excess oil, then add the green peppers and other vegetables of your choice and continue to stir-fry.
5. Once the vegetables are cooked through, add the sauce from Step 1, evenly coat the ingredients, transfer to servings plates, sprinkle with white sesame seeds and serve!
6. You can also boil or deep fry the chicken skins.
7. If boiling, don't coat in katakuriko, and omit the water from the sauce ingredients.
8. Discard the boiled water, and thoroughly drain the chicken skin.
9. Transfer to a frying pan, coat in the sauce over medium heat, then serve!

chicken skin, katakuriko, green pepper, doubanjiang, gochujang, mirin, sake, water, sugar, garlic, white sesame seeds

Taken from cookpad.com/us/recipes/148223-crispy-chicken-skin-stir-fried-in-spicy-miso (may not work)