Cut the chicken into 1-2 cm cubes. Cut the cartilage into about 5 mm cubes.
Put all the ingredients together and mix (double the recipe amount is shown in the picture).
Heat your frying oil. Use a spoon or your hands to scoop lumps of your desired size into the oil (just like kaki-age fritters).
Once it's fried crispy it's complete.
Story Behind this Recipe
I love cartilage!
You can use whatever size pieces of cartilage you like, but if they're too big they become difficult to eat and aren't usable as a side dish. Since the meat is finely cut and fried there's no need to marinade it. Just mix and you can soon be frying. Once you start frying avoid touching it at first, as that will cause it to separate.