I received a message from a person who saw my ‘Kara-age’ Fried Chicken Gizzards recipe. She and her dog love Chicken Gizzards but she has never cooked Chicken Gizzards like I do. I asked her how she normally cooks Chicken Gizzards. She says she washes them first, then coat with seasoned flour and fry them. I decided to try her method. I pre-boiled Gizzards to soften slightly. Then I used my ‘Kara-age-Ko’ (Seasoned Flour) to coat, and fried them in oil. It was delicious!
3 to 4 Servings
600g Chicken Gizzards (Giblets)
1/4 cup Sake (Rice Wine) *optional
Oil for frying
1 tablespoon Plain Flour
1 tablespoon Potato Starch
1/2 teaspoon Salt
1/2 teaspoon Garlic Powder
1/2 teaspoon Asian Chicken Bouillon Powder OR Chicken Stock Powder
1/8 teaspoon Sugar
1 teaspoon Spices of your choice *Ground Pepper, Ground Chilli, Chinese Five Spice, Ground Paprika, Ground Ginger, Onion Powder, Dried Herbs, etc. Today I used 1/4 tsp Finely Ground Pepper, 1/4 tsp Ground Chilli and 1/2 tsp Ground Ginger.
- Cook Chicken Gizzards (Giblets) in salted water in a large saucepan for 30 minutes OR until desired texture is achieved. *Note: Add Sake (Rice Wine) to the salted water, so that the unpleasant smell would be reduced and Gizzards would taste better.
- When Chicken Gizzards are cooked, set aside in the water to cool slightly.
- To make Seasoned Flour, combine all ingredients.
- Drain Chicken Gizzards and coat with the Seasoned Flour. Fry in the hot Oil until nicely browned and crispy.