Kawa Yakitori: How Chicken Skin Becomes Crisp, Chewy, or Both
Kawa can become crisp-edged and chewy—or greasy and rubbery. Follow the preparation, folding, fire control, and timing behind a well-made chicken-skin skewer.
Kawa Yakitori
Kawa can become crisp-edged and chewy—or greasy and rubbery. Follow the preparation, folding, fire control, and timing behind a well-made chicken-skin skewer.