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. (The photo shows the version with the soft texture.)

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.

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.

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.

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.

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.

Ingredients

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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

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

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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.

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

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Frying method

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.

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

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To store

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