Crispy chicken skin with Cornish crab and yuzu

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This is a delicious and easy snack to impress guests with. A crispy cracker of chicken skin is topped with fresh white crab meat, salty sea herbs and a sweet and sharp yuzu gel. It's also very easy to scale up if you're feeding a crowd – just double, triple or quadruple the quantities to ensure a party canapé that's bound to blow your guests' socks off!

First published in 2022




Yuzu gel

  • 125ml of yuzu juice
  • 50g of sugar
  • 25g of water
  • 2.5g of agar agar powder

Crispy chicken skin


To serve


  • Blender
  • Piping bags



Begin by making the yuzu gel as it needs time to set and can be made a day or 2 in advance if needed. Place all the ingredients in a small saucepan and bring to the boil. Whisk to ensure the agar agar and sugar have dissolved, then pour into a container and place in the fridge to set (at least 2 hours)

  • 125ml of yuzu juice
  • 50g of sugar
  • 25g of water
  • 2.5g of agar agar powder

Once set, transfer to a blender and blitz into a smooth gel. Pass through a sieve then place in a piping bag or squeezy bottle. Reserve in the fridge until needed


To make the crispy chicken skin, preheat an oven to 180ºC/gas mark 4. Lay the chicken skin down, fat-side up and use a knife to scrape away any excess fat. Line a flat baking tray with baking paper, then lay the chicken skins on top, ensuring they are completely flat. Place another sheet of baking paper on top of the skins, followed by a second tray – this will ensure the skins remain flat whilst cooking. Place in the oven for around 25–30 minutes until golden and crispy, checking regularly as they will taste bitter if burnt. Drain on kitchen paper then season with salt and leave to cool. If not using right away, store in an airtight container


Season the crab meat with salt, pepper and a drizzle of rapeseed oil


To serve, spoon a neat pile of crab onto each chicken skin and top with some dots of yuzu gel – the gel is quite intense so you don't need very much. Finish with the sea herbs and bronze fennel and enjoy straight away whilst still crisp

First published in 2022

After working in some of London's toughest kitchens, Charlie Tayler travelled to Japan to further hone his craft. Returning to the UK a year later, he now leads the kitchen at Simon Rogan's chef's table-style restaurant Aulis London, where he won a Michelin star in 2024.

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