Korean Chicken Gizzards Recipe
Think you know all the best pub snacks? Meet the crunchy, chewy appetizer that’s a game-changer—Korean chicken gizzards! A favorite in Korean cuisine, they’re full of flavor, incredibly satisfying, and sure to win you over with their unique texture and taste. Perfect for pairing with a cold drink, these gizzards will have you rethinking what makes a great snack!
Ingredients
- 1 pound 500 grams chicken gizzards cleaned and trimmed
- 2 cups milk for soaking chicken gizzards
- 3 tbsp Korean frying mix or 2:1 flour to rice flour
- ½ tsp salt
- 1 tbsp garlic minced
- 1 tsp ginger minced
- ⅛ tsp black pepper
- 1 tbsp 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 tbsp Kewpie or mayonnaise
- 2 tbsp chili oil
Instructions
Clean and marinate the chicken gizzards
- Clean and trim the chicken gizzards into ¼ inch to ½ inch chunks, discarding any excess tendons.
- 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
- In the meantime, prepare the wet ingredients in a separate mixing bowl.
- 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
- 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!
Notes
- 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.
- 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.