Deep
Fried
Chicken
Cartilage
Ingredients
| Chicken cartilage | 300g |
| Flavored pepper | 1 tsp |
| Salt | 1 tsp |
| Oil | 500ml |
| Shichimi | an appropriate amount |
Crispy Batter Ingredients
| Flour | 3 tbsp |
| Cornstarch | 3 tbsp |
| Baking powder | 3 tsp |
| Water | 140ml |
| Oil | 1 tbsp |
Method
1
First, prepare the crispy batter. Mix the flour, cornstarch and baking powder together with the water, stir well then let it sit for one hour. Add 1 tablespoon of oil to the batter mixture and mix well right before use.
2
Wash the chicken cartilage, then marinate in the flavored pepper and salt for 30 minutes.
3
Preheat the 3L Saucepan on a medium heat and pour in the oil. Dredge the chicken cartilage in the batter mixture to get a thin coating then lower into the hot oil for deep-frying.
4
Deep-fry until the chicken cartilage turns golden. Remove from the oil and drain. Sprinkle shichimi on top and serve.
Tricks for deep-frying foods
The tender and soft chicken cartilage has a fascinating taste after deep-frying – crispy on the outside and soft on the inside. Garnishing it with flavored pepper helps to get rid of the greasy feeling. The dish works well as a standalone snack and is also perfect to serve with wine. It is important to make sure every piece is dry before lowering it into the hot oil, while a light batter coating help the chicken stays crispy.
Cooking Video