Marinated Fried Neck Bones

Instructions

1. 1

   Rinse the neck bones under cold water and pat them dry with paper towels.

2. 2

   In a large bowl, combine the neck bones with the Chef Robert meat marinading sauce. Ensure the neck bones are well coated. Cover and refrigerate for at least 1 hour to marinate.

3. 3

   In a separate bowl, mix the Korean frying mix and tapioca starch together.

4. 4

   Remove the marinated neck bones from the refrigerator and let them come to room temperature.

5. 5

   Dredge each neck bone in the frying mix and tapioca starch mixture, ensuring an even coating.

6. 6

   Heat oil in a deep fryer or large skillet to 350°F (175°C).

7. 7

   Carefully place the coated neck bones into the hot oil, frying them in batches if necessary to avoid overcrowding.

8. 8

   Fry the neck bones for about 8-10 minutes, or until they are golden brown and cooked through.

9. 9

   Remove the fried neck bones from the oil and drain on paper towels.

10. 10

    Serve hot and enjoy your Marinated Fried Neck Bones.