Curry Chicken Cartilage

Crispy and delicious

Ingredients

Mix one teaspoon of salt into cold water and thaw the chicken cartilage in cold water.
After washing, drain the water and pat dry with kitchen paper.
Add salt, cooking wine, and curry sauce, mix well, and marinate in the refrigerator for at least 30 minutes.
Mix the marinated chicken cartilage with cornstarch.
Add a small amount of cooking oil to a frying pan, heat the pan, add the chicken cartilage and bones and fry over medium-low heat until the chicken cartilage releases oil and the surface is crispy and golden brown. Serve.