Chicken Cartilage Karaage

なんこつの唐揚げ

Small chicken cartilage pieces become crunchy, savory bites under a light coating.

Servings and Time

Serves 2-3 as a shared small plate. 10 minutes prep; 15 minutes marinating; 10 minutes cooking. Times are approximate; use the doneness checks below.

Ingredients

  • 250 g chicken cartilage sold for cooking (nankotsu)
  • 1 tablespoon soy sauce
  • 1 tablespoon sake
  • 1 teaspoon grated ginger
  • 1/2 teaspoon grated garlic
  • 4 tablespoons potato starch
  • Neutral oil for frying
  • Lemon wedges

Tools Used

Deep frying pot, tongs, rack, mixing bowl, and food thermometer.

Steps

  1. Mix soy sauce, sake, ginger, and garlic. Marinate cartilage in the refrigerator for 15 minutes.
  2. Drain well, pat away excess marinade, and coat with potato starch.
  3. Heat oil to 170 C / 340 F in a deep pot no more than half full. Fry in small batches for about 4-6 minutes, until crisp.
  4. Check that any attached chicken meat reaches 74 C / 165 F; timing depends on the size and amount of meat. Drain and serve with lemon.

Serving Notes

Choose small pieces suitable for karaage. The finished texture is deliberately crunchy.

Nutrition Note

Serve in modest portions alongside fresh vegetables.

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