Kulit Ayam Goreng Tepung
seasoned fried pieces of chicken skin
500 gr kulit ayam / chicken skin
1/2 lime, juice
125 gr cornstarch
4 cloves of garlic
2 tsp ketumbar
1 cm jahe
3 cm kunyit
1 tsp salt
Cut the chicken skin into pieces. Pound or grind the ingredients for the bumbu into a paste. Mix this with the skin and the lime juice and leave it for 15 minutes.
Roll the skin through the cornstarch and press until the cornstarch sticks to the skin. Heat the oil in a pan and fry the pieces of skin until brown and crispy. Serve.