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Home » Recipes » Side Dishes (Appetizer)

Torikawa Ponzu (Japanese Chicken Skin)

Published: Jun 15, 2024 | Modified: May 17, 2025 By Ryo Hikita | Leave a Comment

When it comes to Japanese chicken skin dishes, Torikawa Ponzu is one of the most popular. Here, I will share two recipes to make it: one that retains the texture and flavor of the chicken skin, and another that makes it crispy. (The photo shows the version with the soft texture.)

↓ Step-by-Step Recipe  

Torikawa Ponzu (Japanese chicken skin)
Jump to:
  • What is Torikawa Ponzu?
  • Two cooking methods
  • Handling chicken skin
  • Rendering chicken fat
  • 📋Step-by-step recipe
  • Note
  • Recipe card

What is Torikawa Ponzu?

Torikawa Ponzu is a Japanese dish made by cooking chicken skin and then tossing it with ponzu sauce. "Torikawa" means chicken skin, and "Ponzu" refers to citrus-seasoned soy sauce. You can enjoy the texture and flavor of the chicken skin combined with the refreshing taste of the ponzu.

While it can be enjoyed on its own, in Japan, it is often served with condiments such as thinly sliced green onions or grated daikon radish. Another common way to enjoy it is by mixing it with thinly sliced onions, which have had their sharpness mellowed. It is a staple on izakaya (Japanese pub) menus and is a popular side dish as well as an accompaniment to drinks.

Torikawa Ponzu (Japanese chicken skin)

Two cooking methods

This dish can be prepared using two cooking methods: boiling or frying.

When boiled, you can enjoy the unique texture of chicken skin while retaining its flavor. It is the most common method in Japan, quick to make, and blends well with ponzu. To make it easier to bite into, cutting the chicken skin into thin slices enhances its compatibility with ponzu even more.

On the other hand, frying provides a crispy, chip-like texture to the chicken skin. It is recommended for those who are not fond of the slippery texture of chicken skin. Additionally, this method is also more suitable when your main purpose is to render chicken fat, as described in the section below.

Although it is the same dish, the impression is different based on the cooking method. I encourage you to try both methods. If you are unsure which method to try first, I suggest starting with the boiling method.

Torikawa Ponzu (Japanese chicken skin)

Handling chicken skin

To prepare this dish, you will need to collect chicken skin. However, depending on the quantity of chicken you usually use, you might find it challenging to obtain the required amount of chicken skin. In such cases, it is advisable to freeze the chicken skin and store it for later use. It can be kept frozen for approximately a month.

Frozen chicken skin can be used directly without thawing. If you plan to boil it for this dish, it is best to store it uncut. If you intend to fry it, it is recommended to cut it into slightly larger, bite-sized pieces before storing.

Rendering chicken fat

This dish is also known for its ability to render chicken fat during the cooking process. This is because chicken skin contains a large amount of fat. The rendered chicken fat can be used in various dishes, and in Japan, it is commonly used to make authentic ramen, yakimeshi (Japanese fried rice), and stir-fried vegetables.

chicken fat

The extraction process depends on whether you prepare this dish by boiling or frying.

When boiling, skim off the fat that floats to the surface while boiling the chicken skin. The skimmed fat will contain moisture, so it should be placed in a jar and refrigerated to solidify. After it has solidified, discard the water that has settled at the bottom of the jar. While the recipe on this page suggests boiling the chicken skin for 5 minutes to retain its flavor, if your primary purpose is to render chicken fat, extend the boiling process to an hour over low heat.

When frying, simply scoop out the rendered fat while cooking the chicken skin. Adding the green parts of leek or onion stem ends about 5 minutes before finishing frying the chicken skin helps reduce the smell of chicken fat.

Both methods will yield chicken fat, but if your main purpose is to render the fat, frying is preferred. This method results in no excess moisture in the fat, making for more flavorful chicken fat, and it also requires less effort and time to prepare.

Since you have access to good quality fat, consider utilizing it rather than discarding it.

Torikawa Ponzu (Japanese chicken skin)

📋Step-by-step recipe

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Ingredients

Servings: 2

US Customary - Metric
  • 5.3 oz chicken skins (Remove any yellow fat and feathers if they are attached.)
  • 2 cups water (for boiling method)
  • 1 tsp sake (for boiling method)
  • 1 Tbsp ponzu (citrus-seasoned soy sauce)

Toppings:

  • green onions / scallion (thinly sliced)
  • shichimi togarashi (Japanese seven-spice chili powder)
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Instructions

🕒 Total: 10 mins mins

This dish can be prepared in two ways: boiling or frying. Boiling is the most common method in Japan, allowing you to enjoy the savory flavor of chicken more, while frying provides a crispy texture to the chicken skin.

Boiling method

torikawa ponzu_instruction-b1

Step 1
Bring a pot of water to a boil. Add chicken skins and sake, then simmer over medium heat for 5 minutes.


torikawa ponzu_instruction-b2

Step 2
Drain the chicken skins in a colander and cool them under running water. Pat them dry with paper towels, then cut them into thin strips.


torikawa ponzu_instruction-b3

Step 3
Put the chicken skin strips in a bowl and toss them with ponzu. Top with green onions and shichimi togarashi to taste.


Frying method

torikawa ponzu_instruction-f1

Step 1
Cut chicken skins into slightly larger, bite-sized pieces. Place them in a pan, avoiding overlapping as much as possible, without adding oil. Fry them over low heat for 30 minutes, flipping occasionally to prevent burning.


torikawa ponzu_instruction-f2

Step 2
Transfer the chicken skin pieces to a bowl and toss them with ponzu. Top with green onions and shichimi togarashi to taste.


To store

You can store it in the refrigerator for up to 3 days.

Note

The chicken fat rendered during the process of making this dish can be utilized in various other recipes. For more details, please refer to the section above.

If you try this recipe, I’d love to hear what you think. Please consider leaving a review and star rating in the comments below. If you enjoyed it, I’d really appreciate it if you shared it with your friends.

Recipe card

Torikawa Ponzu (Japanese chicken skin)

Torikawa Ponzu (Japanese Chicken Skin)

When it comes to Japanese chicken skin dishes, Torikawa Ponzu is one of the most popular. Here, I will share two recipes to make it: one that retains the texture and flavor of the chicken skin, and another that makes it crispy.
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Prep Time: 2 minutes mins
Cook Time: 8 minutes mins
Total Time: 10 minutes mins
Servings: 2

Ingredients
 
 

  • 5.3 oz chicken skins (Remove any yellow fat and feathers if they are attached.)
  • 2 cups water (for boiling method)
  • 1 tsp sake (for boiling method)
  • 1 Tbsp ponzu (citrus-seasoned soy sauce)

Toppings:

  • green onions / scallion (thinly sliced)
  • shichimi togarashi (Japanese seven-spice chili powder)
Prevent your screen from going dark

Instructions
 

Boiling method

  • Bring a pot of water to a boil. Add chicken skins and sake, then simmer over medium heat for 5 minutes.
    torikawa ponzu_instruction-b1
  • Drain the chicken skins in a colander and cool them under running water. Pat them dry with paper towels, then cut them into thin strips.
    torikawa ponzu_instruction-b2
  • Put the chicken skin strips in a bowl and toss them with ponzu. Top with green onions and shichimi togarashi to taste.
    torikawa ponzu_instruction-b3

Frying method

  • Cut chicken skins into slightly larger, bite-sized pieces. Place them in a pan, avoiding overlapping as much as possible, without adding oil. Fry them over low heat for 30 minutes, flipping occasionally to prevent burning.
    torikawa ponzu_instruction-f1
  • Transfer the chicken skin pieces to a bowl and toss them with ponzu. Top with green onions and shichimi togarashi to taste.
    torikawa ponzu_instruction-f2

Notes

  • This dish can be prepared in two ways: boiling or frying. Boiling is the most common method in Japan, allowing you to enjoy the savory flavor of chicken more, while frying provides a crispy texture to the chicken skin.
  • The chicken fat rendered during the process of making this dish can be utilized in various other recipes. For more details, please refer to the section above.
  • When frying, the total cooking time is 32 minutes.
  • You can store this dish in the refrigerator for up to 3 days.

Nutrition

Calories: 255kcal
Author: Ryo Hikita (Umami Pot)
Cuisine: Japanese
Category: Chicken, Quick, Side Dishes
Keyword: chicken skin
Enjoyed this recipe?I’d really appreciate it if you shared it with your friends.

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Welcome to Umami Pot!

I'm Ryo, a Japanese culinary expert living in Osaka, Japan. Here, I would like to share with you how to make Japanese dishes actually enjoyed in Japan, from traditional to modern, as clearly, concisely, and deliciously as possible.

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