Grilled Chicken Skin Skewers / Grilled Chicken Skin (4 pieces)

AI Gourmet Analysis

Overview of Grilled Chicken Skin Skewers / 烧鸡皮

Grilled chicken skin skewers (Chinese: 烧鸡皮) are dishes consisting of chicken skin skewered and grilled over direct or charcoal heat. They are popular street foods and barbecue-style dishes commonly enjoyed in East Asian regions such as Japan and China. This dish is also served at establishments like “IMMERSING HOTEL (隱沐酒店)” in Beijing, China, uniquely blending Japan’s yakitori culture with the widespread “skewer (串儿/烤串)” culture of China.

History and Development

The exact origin of grilled chicken skin skewers is unclear, but the practice of preparing chickens down to every part and grilling them with various spices has taken deep root throughout East Asia. In Japan, it is enjoyed as a type of “yakitori,” highly regarded for the crispy texture and rich flavor of the chicken skin. In China, it is commonly served both as a distinct skewer dish “烧鸡皮” and alongside a variety of other meats and vegetables at street stalls and restaurants. Particularly in northwestern and northeastern regions, generous use of cumin, chili, and spices showcases the diversity of local food culture.

Cooking Methods and Variety of Seasonings

When preparing grilled chicken skin, excess fat is often removed in advance, and the skin may be briefly blanched or lightly boiled to eliminate odors and improve texture. It is then skewered and seasoned with salt or special spice blends (such as cumin, chili powder, and pepper), and sometimes with garlic, ginger, or five-spice powder. In urban centers like Beijing, a wide range of seasonings are seen, from the simple salt flavor common in Japan to China's distinctively spicy styles. The version served at IMMERSING HOTEL features a memorable combination of cumin and a variety of spices reminiscent of Sichuan or Xinjiang cuisine.

Health Aspects and Food Culture

Chicken skin is relatively high in fat and collagen, resulting in a pleasantly elastic and juicy texture. However, attention should be paid to calorie and fat content when consuming the dish. In China’s skewer culture, it is often enjoyed alongside alcoholic beverages such as beer or baijiu, appearing not only as a meal but also at social gatherings and outdoor events. In hotels and restaurants in metropolitan areas like Beijing, it is increasingly popular among foreigners and younger generations.

International Spread and Variations

The techniques and seasonings for grilled chicken skin skewers extend beyond Japan and China, finding their own expression in dishes such as Korea’s “닭껍질구이 (Dak-kkeopjil Gui).” Fusion restaurants in many countries have also adapted the dish in unique ways. Even outside Asia, cultures that enjoy crispy fried chicken skin as a snack or beer accompaniment highlight the universal appeal of its texture and rich flavor. In Chinese cities, many establishments faithfully reproduce flavors typical of Xinjiang Uyghur and Sichuan regions.

Examples of Service at IMMERSING HOTEL

Grilled chicken skin skewers are served at "IMMERSING HOTEL" in Beijing’s Chaoyang District, notable for their unique spice blends and salty seasoning. Served as a high-quality meat dish within the hotel, the texture and spice balance offer a fresh impression even to fans of Japanese-style yakitori. This example demonstrates how traditional skewer culture is merging with contemporary styles and attracting a broad audience.