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

Seasoned Flour
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.

  1. 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.
  2. When Chicken Gizzards are cooked, set aside in the water to cool slightly.
  3. To make Seasoned Flour, combine all ingredients.
  4. Drain Chicken Gizzards and coat with the Seasoned Flour. Fry in the hot Oil until nicely browned and crispy.