Chicken Knee

I had chicken knee / cartilage for the first time in Inner Mongolia at a skewers restaurant, and I really enjoyed it. I love the crispy exterior contrasted with the soft / juicy / flavor inside, along with a little crunch in the cartilage for extra contrast. While I can't accomplish the same smoky flavor, it's also super easy to make at home in an air frier or the oven.

Active Time: 30 min

Total Time: 30 min

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Ingredients

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> chicken knee (~1 lb)
> potato starch, salt, cumin, chili powder, oil

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Instructions

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1. Mix the chicken knee, potato starch, salt, cumin, chili powder, and a tiny bit of oil together until well-mixed.
2. Bake in an oven / air-frier for ~20m at ~400F, flipping in the middle.
3. Top with more salt / cumin / chili powder if needed. Serve and enjoy!

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Notes/Tips:

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> This was my first time making it so I kept things simple with the flavorings. Salt, cumin, and hili powder itself went a long way. If there's other flavorings that you want to add definitely feel free.