Chicken feet are a popular snack, but have you ever tried chicken kneecaps? These small, bony morsels are increasing in popularity as an appetizer or snack.
They’re especially popular in Asian cuisine. You’ve probably seen them on the menu at Chinese restaurants or in dim sum.
If you’re looking for a new way to enjoy chicken, kneecaps might be the perfect choice. The trend of air frying chicken kneecaps is increasing, and for good reason.
This article will cover some of the best recipes for chicken kneecaps, preparation techniques, and serving suggestions, along with some other ideas for how to cook and serve these tasty little treats.
What are chicken kneecaps?
When you hear the term “chicken kneecaps,” you might picture tiny little bones, but that’s not quite right.
Chicken kneecaps aren’t bones at all; they’re cartilaginous joints that connect the femur and tibia in the bird’s leg. They’re made up of cartilage and tendons, which gives them a different texture than the meat or bones you might be used to.
So, what do they taste like? Cooked chicken kneecaps are known for their unique texture and flavor, which is a combination of chewy cartilage and flavorful meat. They’re not exactly meaty, but they’re not just cartilage either. It’s that blend of textures that makes them so appealing to some people.
The appeal of chicken kneecaps lies in the satisfying chewiness they provide. It’s a textural experience that some people find addictive. If you’re someone who enjoys foods with a bit of “bite” to them, chicken kneecaps might be right up your alley.
Preparing Chicken Kneecaps for Cooking
So, you’re ready to cook up some chicken kneecaps? Excellent! Here’s a step-by-step guide to getting them prepped and ready for whatever deliciousness you have planned.
Sourcing and Selecting Chicken Kneecaps
Finding chicken kneecaps might take a little effort, but it’s totally doable. Check out your local butcher shops—they might have them or be able to order them for you. Asian markets are another great bet. Places like H Mart or your local Asian grocery store often carry them, sometimes frozen. If you’re in a larger city, explore the ethnic markets; you might find a hidden gem!
When you’re picking out your chicken kneecaps, go for the ones that look plump and firm. Avoid any that look discolored or slimy. Fresh is best!
Cleaning and Trimming
Give those kneecaps a good rinse under cold water. Make sure you get rid of any little bits of bone, cartilage, or anything else that might be clinging to them. A little scrub with a brush can help.
Next, trim off any excess fat or skin. This is important because too much fat can make the texture a bit…well, not great. You want that slightly chewy, slightly crunchy texture to shine through. Trimming the fat helps with that.
Marinating for Flavor
Marinating is key! It’s going to pump up the flavor and help tenderize the cartilage, making it even more enjoyable to eat.
A simple marinade of soy sauce, grated ginger, minced garlic, and a touch of sesame oil works wonders. You can play around with the ratios to suit your taste, but a good starting point is equal parts soy sauce and sesame oil, with a generous amount of ginger and garlic.
Let those kneecaps soak in the marinade for at least 20 minutes. The longer, the better, but even a short marinating time will make a difference.
Cooking Methods for Chicken Kneecaps
So, you’ve got your chicken kneecaps. Now what? Here’s a look at some popular cooking methods that can turn these little morsels into a tasty dish.
Air Frying
Air frying is a great way to get that crispy, fried texture without all the oil. It’s a healthier alternative that still delivers on flavor and crunch.
To air fry chicken kneecaps, preheat your air fryer to 400°F (200°C). Lightly coat the kneecaps with oil and season them with your favorite spices. Place them in the air fryer basket in a single layer, being careful not to overcrowd. Cook for about 15-20 minutes, flipping halfway through, until they’re golden brown and crispy.
For extra crispiness, try double frying. After the initial cook, let the kneecaps cool slightly, then air fry them again for another 5-7 minutes. This will give them an even crunchier exterior.
Deep Frying
Deep frying is the traditional method for achieving that classic fried chicken taste. It’s a bit more involved than air frying, but the results are undeniably delicious.
Heat about 2-3 inches of oil in a deep pot or fryer to 350°F (175°C). Carefully lower the chicken kneecaps into the hot oil, making sure not to overcrowd the pot. Fry for about 6-8 minutes, or until they’re golden brown and cooked through. Remove them with a slotted spoon and place them on a wire rack to drain excess oil.
Safety first! When deep frying, be cautious of oil splattering. Make sure the chicken kneecaps are relatively dry before adding them to the hot oil, and never add too many at once.
Braising
Braising is a slower cooking method that’s perfect for tenderizing tougher cuts of meat. It’s especially good for chicken kneecaps because it softens the cartilage, making them easier to eat.
To braise chicken kneecaps, start by searing them in a hot pan with a little oil. Then, add your choice of braising liquid – soy sauce, rice wine, and broth are all great options. Bring the liquid to a simmer, cover the pan, and let it braise for about 1-1.5 hours, or until the cartilage is soft and the meat is tender. Keep the temperature low and slow at around 300°F (150°C).
Grilling
Grilling adds a unique smoky flavor to chicken kneecaps that’s hard to resist. It’s a great option for warmer weather when you want to cook outdoors.
Before grilling, it’s essential to marinate the chicken kneecaps to infuse them with flavor and keep them moist. A simple marinade of soy sauce, garlic, ginger, and a touch of sesame oil works well.
Preheat your grill to medium heat. Place the marinated chicken kneecaps on the grill grates and cook for about 5-7 minutes per side, or until they’re cooked through and have nice grill marks. Be sure to monitor the temperature to ensure they reach an internal temp of 165°F (74°C).
Salt and Pepper Chicken Kneecaps: A Detailed Recipe
Ready to give these little guys a try? Here’s what you’ll need.
Ingredients
You’ll need specific amounts of each ingredient, but here’s a general list to get you started:
For the chicken kneecaps
- Chicken kneecaps
- Marinade (soy sauce, ginger, garlic, maybe a splash of rice wine)
For the seasoning
- Salt
- White pepper (this is key!)
- Other spices to taste (onion powder, garlic powder, maybe a touch of cayenne)
For the coating
- Potato starch (gives a light, crispy texture)
- Rice flour (adds to the crispiness and helps with browning)
Step-by-Step Instructions
- Marinate the chicken. Let those kneecaps soak up the flavor for at least 30 minutes, or even longer in the fridge.
- Prepare the seasoning rub. Mix your salt, white pepper, and other spices together thoroughly. White pepper really makes a difference, so don’t skip it!
- Coat the chicken. Dredge each kneecap in the potato starch and rice flour mixture until it’s evenly coated.
- Cook ’em up! You can either air fry them until golden and crispy or deep-fry them for that classic restaurant experience.
- Air frying: Aim for around 400°F (200°C) for about 15-20 minutes, flipping halfway through.
- Deep frying: Fry at 350°F (175°C) until golden brown and cooked through.
Tips and Variations
- Ingredient substitutions: If you don’t have rice flour, cornstarch can work in a pinch. Feel free to experiment with different herbs and spices in the marinade, too.
- Spice level adjustments: Add more white pepper for a spicier kick, or tone it down with a bit of sugar if you prefer a milder flavor.
Serving Suggestions and Pairings
Chicken kneecaps are best enjoyed as an appetizer or snack, either hot or cold. They’re often served in small bowls or on skewers for easy handling. Some people like to present them on a bed of shredded cabbage or lettuce to add a fresh, crunchy contrast to the texture.
Dipping sauces are a must! A sweet chili sauce brings a spicy sweetness that complements the savory flavor of the chicken. Soy sauce adds a salty, umami depth. And a garlic sauce provides a pungent kick.
If you’re serving chicken kneecaps as part of a larger meal, consider pairing them with simple dishes that won’t overpower their delicate flavor. Plain white rice is a classic choice, as are stir-fried vegetables like bok choy or gai lan. They also fit perfectly alongside other dim sum favorites, like dumplings or spring rolls, for a fun and flavorful Asian-inspired feast.
In Summary
Chicken kneecaps are a fun, versatile, and often-overlooked part of the chicken. They offer a unique texture – crispy skin wrapped around a small, tender, and flavorful morsel of meat – that makes them irresistible to those in the know. They are also an economical choice, especially if you’re already breaking down a whole chicken at home.
One of the best things about chicken kneecaps is how easy they are to prepare, especially if you have an air fryer. Air frying gives you that perfect crispy skin without all the extra oil of deep frying. It’s a quick, convenient, and relatively healthy way to enjoy this often-discarded part of the bird.
Don’t be afraid to experiment! Try different seasonings, marinades, and dipping sauces to find your favorite flavor combinations. You can also explore other cooking methods, like baking or grilling. Whether you’re looking for a unique appetizer, a satisfying snack, or just a fun way to use every part of the chicken, chicken kneecaps are worth a try!