Fried Garlic Chicken Cartilage Recipe (蒜香 雞軟骨)

Guyss let me TELL YOU …. this recipe was a game changer. I don’t know why she hasn’t made it again since then ,but this Garlic Chicken Cartilage dish was so good. I’m literally drooling while thinking about it. The crispiness and garlic flavours are such a good combination that you really have to try it for yourself! No this is not your homemade korean chicken recipe, but an even better version.

INGREDIENTS

• 950g chicken cartilage
• 30 capers
• 1 bag of fresh korean perilla leaves
• 8 garlic
• 2 chili peppers
• 2 green onions
• 2 tablespoon of flour
• 1 tablespoon potato starch

Chicken Cartilage Marinade

• 1 tsp of fresh turmeric ( can be switched to powder)
• 1 tsp of salt
• 1 tsp of white pepper
• 1 tsp cumin powder 
• 1 tsp sesame oil
• 1 tsp soy sauce

INSTRUCTIONS

Defrost and rinse the chicken cartilage. Pat dry. Marinade with the Chicken Cartilage Marinade. Put it in the refrigerator overnight. Before proceeding the next day, make sure to take it out of the refrigerator for 30 minutes or until it reaches room temperature.

Cut green onions and chili peppers into pieces

Mince the garlic , then rinse. Dry thoroughly for optimal frying.

Separate the minced garlic into two batches.

Separate the minced garlic into two batches. Add each batch of minced garlic seperately  into 2 cups of oil to fry until golden brown. Strain the garlic out. Pour the oil back into the wok.

Mix the flour ,potato starch and chicken cartilage together. On medium to high heat, drop in the chicken cartilage pieces one by one and fry until golden brown. Put the chicken cartilage and oil aside.

In the same wok, add one tablespoon of the oil. Mix and fry all the ingredients together. Turn off the heat and mix in the capers. Serve.

Optional : Can be served with perilla leaves

TIPS

•  Make sure to watch mince garlic closely because it turns golden brown easily

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Garlic Chicken Cartilage (蒜香 雞軟骨)

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Ingredients

  

• 950 g chicken cartilage
• 30 capers
• 1 bag of fresh korean perilla leaves
• 8 garlic
• 2 chili peppers
• 2 green onions
• 2 tablespoon of flour
• 1 tablespoon potato starch
• Chicken Cartilage Marinade
• 1 tsp of fresh turmeric can be switched to powder
• 1 tsp of salt
• 1 tsp of white pepper
• 1 tsp cumin powder
• 1 tsp sesame oil
• 1 tsp soy sauce

Instructions

 

• Defrost and rinse the chicken cartilage. Pat dry. Marinade with the Chicken Cartilage Marinade. Put it in the refrigerator overnight. Before proceeding the next day, make sure to take it out of the refrigerator for 30 minutes or until it reaches room temperature.
• Cut green onions and chili peppers into pieces
• Mince the garlic , then rinse. Dry thoroughly for optimal frying.
• Separate the minced garlic into two batches.
• Separate the minced garlic into two batches. Add each batch of minced garlic seperately into 2 cups of oil to fry until golden brown. Strain the garlic out. Pour the oil back into the wok.
• Mix the flour ,potato starch and chicken cartilage together. On medium to high heat, drop in the chicken cartilage pieces one by one and fry until golden brown. Put the chicken cartilage and oil aside.
• In the same wok, add one tablespoon of the oil. Mix and fry all the ingredients together. Turn off the heat and mix in the capers. Serve.
• Optional : Can be served with perilla leaves

Notes

1. Make sure to watch mince garlic closely because it turns golden brown easily

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