Chicken Skin With Peanuts, Chiles, and Lime

From the kitchen of Carly

Shards of impossibly crispy chicken skin tossed with soft garlic, bright cilantro, roasted peanuts, and jalapeños in a lime-spiked sauce. Textural chaos in the best way, crunchy giving way to tender, heat balanced by acid and salt.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/4 cup peanut or vegetable oil
  • 18 thinly sliced garlic cloves
  • 12 thinly sliced jalapeños
  • 12 thinly sliced scallions (green parts only)
  • 11/2 cup chopped fresh cilantro
  • 11/2 cup chopped salted, roasted peanuts
  • 11 tablespoon fresh lime juice
  • 1Crispy Salt-and-Pepper Chicken Skin
  • 1Lime wedges

Instructions

  1. Heat 1/4 cup peanut or vegetable oil in a small saucepan over low and cook 8 thinly sliced garlic cloves, stirring occasionally, until translucent and soft, 8–10 minutes; let cool.

  2. Transfer garlic to a medium bowl with a slotted spoon; save oil for another use. Add 2 thinly sliced jalapeños, 2 thinly sliced scallions (green parts only), 1/2 cup chopped fresh cilantro, 1/2 cup chopped salted, roasted peanuts, and 1 tablespoon fresh lime juice and toss to combine.

  3. Gently toss in Crispy Salt-and-Pepper Chicken Skin. Serve with lime wedges.