Crispy Fried Chicken Cartilage by Foodiepaupau

Ingredients

• 225g (1 cup) chicken cartilage (soft knee bones)
• 1 tsp chicken powder
• 1/2 tsp sichuan peppercorn powder
• 1 tbsp potato flour
• 1 tbsp rice flour
• 2 cup neutral oil for frying

Instructions

1. Pat the chicken cartilage dry with paper towels to ensure a crispy coating.
2. In a medium bowl, toss the cartilage with the chicken powder and Sichuan peppercorn powder until evenly coated.
3. Add the potato flour and rice flour to the bowl, tossing until the cartilage is well-coated in a thin, dry layer.
4. Heat the oil in a wok or deep pan to 180°C (350°F).
5. Fry the cartilage in batches for 3-4 minutes, or until the coating is golden and crisp.
6. Remove with a slotted spoon and drain on a wire rack or paper towels before serving immediately.