Spicy Chicken Cartilage Recipe

If using whole chicken parts with cartilage, trim excess fat and separate cartilage pieces so they are bite-sized (about 1 inch). Rinse and pat dry with paper towels.

In a bowl combine soy sauce, rice wine, cornstarch, kosher salt and black pepper. Add the chicken cartilage pieces and toss to coat. Marinate for 20–30 minutes at room temperature or up to 2 hours refrigerated.

While the chicken marinates, mix the all-purpose flour, additional cornstarch, and baking powder in a shallow bowl.

Heat 1/2 cup vegetable oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering (about 350°F / oil will move easily but not smoke).

Remove chicken from the marinade and let excess drip off. Dredge pieces lightly in the flour/cornstarch mixture, shaking off excess.

Fry in batches (do not overcrowd) 2–3 minutes per side until golden and edges crisp. Transfer to a paper towel-lined tray. Internal cartilage will remain firm; you are crisping the surrounding meat/connective tissue.

In a small bowl combine dried red chili flakes, gochugaru (if using), brown sugar (or honey), dark soy sauce, rice vinegar, water, toasted sesame oil and Sichuan chili oil. Stir to dissolve sugar; set aside.

Heat 2 tablespoons neutral oil in a clean skillet or wok over medium heat. Add minced ginger and garlic and sauté 20–30 seconds until fragrant but not browned.

Add the white and light green parts of the scallions and sauté 30–45 seconds until softened.

Pour the prepared spicy sauce into the pan. Bring to a gentle simmer and cook 1–2 minutes, stirring, until sauce thickens slightly and brightens in color.

Add the fried (or marinated, if you skipped frying) chicken cartilage pieces to the pan with the sauce. Toss or stir continuously for 1–2 minutes so each piece is evenly coated and heated through. If sauce seems too thick, add 1 tablespoon water at a time to reach desired gloss.

Turn off heat and stir in 1/2 teaspoon toasted sesame oil for aroma.

Transfer to a serving plate. Sprinkle with toasted sesame seeds, the green scallion tops, and cilantro if using. Serve immediately with lime wedges on the side to squeeze over.