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