Izakaya Classic! Cartilage Karaage

• 200 grams Chicken knee cartilage
• 1 tbsp Shaoxing wine
• 1 tbsp Usukuchi soy sauce
• 1 clove Grated garlic
• 2 tbsp White flour
• 2 tbsp Katakuriko
• 20 grains Szechuan pepper
• 1 tbsp Salt
• 1 as much (to taste) Lemon

1. Combine the cartilage with the Shoaxing wine and utsukuchi soy sauce to season.
2. Let marinade for at least 30 minutes.
3. Pour out the marinade, then add the flour and katakuriko.
4. Quickly coat and shake off the excess.
5. Fry in oil heated to 160C.
6. When small bubbles come out and you can feel a crispy exterior with chopsticks, remove from the oil.
7. This should take about 5 minutes.
8. The first round of frying is done.
9. The temperature of the oil is at the middle range of 160C, but the outside is white.
10. Raise the temperature of the oil to 200C and fry again for about 30 seconds.
11. Now, the outside will brown and it will become crispy.
12. Drain well.
13. Grind the Szechuan pepper.
14. Strain through a fine mesh.
15. Dry out in a frying pan and combine with salt.
16. Transfer to a plate and sprinkle with the Szechuan pepper, salt, and lemons.
17. Serve!

chicken knee, shaoxing wine, soy sauce, garlic, flour, katakuriko, szechuan pepper, salt, much

Taken from cookpad.com/us/recipes/144652-izakaya-classic-cartilage-karaage (may not work)