In a large bowl, combine the fresh chicken skin with calamansi juice, cayenne pepper, salt, and pepper. Mix thoroughly and marinate for at least 30 minutes.

After marination, grab a food-grade plastic bag, add the cornstarch, and add the marinated chicken skin. Seal and shake until coated.

In a deep frying pan, heat enough cooking oil to create about one inch of depth over medium-high heat until it reaches around 350°F (175°C).

Carefully add the coated chicken skin in small batches and fry for 3 to 4 minutes until golden brown and crispy.

Use a slotted spoon to remove chicken skin from the oil and drain on a paper towel-lined plate. Serve hot.