Korean Chicken Gizzards Recipe

Gizzards are welcomed as soul food in the southern states of Louisiana, Mississippi, Georgia, and Alabama. However, Korean cuisine has its distinctive approach. In Korea, the gizzards are marinated in a blend of soy sauce, garlic, ginger, and an array of spices, allowing the flavors to infuse.

Why You’ll Like It?

• Budget-Friendly: Gizzards are cheap and affordable. They provide nutritious protein to each meal making them a great choice for budget-conscious individuals and families.
• The marinate: The marinate gives Korean gizzards a burst of rich, savory flavors that leave a lasting impression.
• Texture: The chewy yet tender texture are unique.

Tips:

1. To thoroughly clean the gizzards (400 grams), rinse them quickly under running water. Place them in a mixing bowl and sprinkle flour over them. Massage the flour onto the gizzards until it forms a sticky paste, then wash off the paste under running water. Place the cleaned gizzards in a strainer to remove excess water.
2. To trim the chicken gizzards, slice each gizzard in half vertically into 1/2 inch or 1/4 inch pieces as desired. Sometimes you need to work around them and remove excess tendons.

How to Cook Korean Chicken Gizzards?

Ingredients

• 1 pound (500 grams) chicken gizzards, cleaned and trimmed
• 2 cups milk (for soaking chicken gizzards)
• 3 tablespoons Korean frying mix or (2:1 flour to rice flour)

• 1/2 teaspoon salt
• 1 tablespoon garlic, minced
• 1 teaspoon ginger, minced
• 1/8 teaspoon black pepper
• 1 tablespoon curry powder (or cajun seasoning)

Wet Batter

• 1 cup Korean frying mix (or 2/3 cup of cake flour and 1/3 cup of rice flour)
• 1 cup cold water
• 4 ice cubes

Final Seasoning

• salt to taste
• black pepper to taste

Chili Oil Dipping Sauce

• 3 tablespoons Kewpie, or mayonnaise
• 2 tablespoons chili oil

Instructions

Clean and marinate the chicken gizzards

1. Begin by cleaning and trimming the chicken gizzards into 1/4-inch to 1/2-inch chunks, discarding any excess tendons. Follow tips 1 & 2 below for more detailed instructions:
2. Place the chicken gizzards in a bowl and fully submerge them in milk. Place the bowl in the refrigerator and let the gizzards marinate for at least 30 minutes. See tip 2 for longer marination.

Prepare the wet ingredients

1. In the meantime, prepare the wet ingredients in a separate mixing bowl.
2. Combine the frying mix (or 2:1 flour: rice flour) and the cold water to create a wet batter. Gently mix them together until well incorporated. Place the batter in the refrigerator.

Cooking the chicken gizzards

1. Remove the mixing bowl from the refrigerator.
2. Drain the chicken gizzards in a colander when you’re ready to fry. It’s not necessary for them to be completely dry; simply ensure they are free of excess milk.
3. Transfer the boiled gizzards to a mixing bowl.
4. Season them with salt, minced garlic, minced ginger, a pinch of black pepper, and curry powder or cajun seasoning.
5. Heat a sufficient amount of oil in a large wok or pot over medium-high heat. To check if the oil is ready, place wooden chopsticks into the oil and wait for bubbles to rise around them.
6. Take the wet batter out of the refrigerator.
7. Dip each gizzard into the batter and carefully drop it into the hot oil.
8. Place the fried pieces in a mixing bowl. You can choose to double-fry them for extra crispiness if desired.
9. Season with a few pinches of salt and black pepper.
10. Prepare a dipping sauce by mixing Kewpie or mayonnaise with chili oil according to your taste preference.
11. Serve and enjoy!

Serving Chicken Gizzards

Chicken gizzards can be enjoyed as:

1. Appetiser: They are often marinated, grilled, or fried until golden and crispy. Serve them alongside a tangy dipping sauce like aioli, ranch dressing, or a spicy chilli sauce.
2. Main Course: Serve with stir-fried vegetables.
3. Soup or Broth: Gizzards can be served alongside soups or broths. They work well in hearty soups like chicken noodle soup or Vietnamese pho.

Health Info