Remove the mixing bowl from the refrigerator.
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.
Transfer the boiled gizzards to a mixing bowl.
Season them with salt, minced garlic, minced ginger, a pinch of black pepper, and curry powder or cajun seasoning.
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.
Take the wet batter out of the refrigerator.
Dip each gizzard into the batter and carefully drop it into the hot oil.
Place the fried pieces in a mixing bowl. You can choose to double-fry them for extra crispiness if desired.
Season with a few pinches of salt and black pepper.
Prepare a dipping sauce by mixing Kewpie or mayonnaise with chili oil according to your taste preference.
Serve and enjoy!