Fried Chicken Cartilage recipe - ingredients, nutrition and when to eat it
Chicken cartilage is seasoned with soy sauce and ginger, then fried until crisp for a Japanese-style snack.
Chicken cartilage is seasoned with soy sauce and ginger, then fried until crisp for a Japanese-style snack. Its crunchy texture and salty flavor make it great with beer or sparkling water in the evening.
Japanese · 30 minutes to cook
Tips: Pat the chicken cartilage thoroughly dry so the starch coats it evenly and the oil splatters less.
Tips: Coat it with starch just before frying to keep the texture crisp.
Tips: Adding too much cartilage to the pan at once lowers the temperature, so fry it in batches without overlapping the pieces.
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Ingredients (1 serving)
- Chicken cartilage — 150 g
- Soy sauce — 1 Tbsp
- Cheongju (rice wine) — 2 tsp
- Garlic — 1 tsp
- Ginger — 0.5 tsp
- Ground black pepper — 0.2 tsp
- Potato starch — 3 Tbsp
- Cooking oil — 2 Tbsp