Spicy Crispy Gizzard Fries
The Ultimate Bar Snack: Spicy Crispy Gizzards That Offer Great Value and Satisfaction
Introducing a recipe for spicy and crispy fried chicken gizzards that you can easily make at home. Enjoy this satisfying dish at an affordable price. The combination of spicy seasoning and crunchy texture makes it a perfect match for any drink, be it beer or soju. Make this special bar snack, loved by all ages, right now!
Main Ingredients
- 500g chicken gizzards
- 1 egg
- 10 Korean green chili peppers (Cheongyang peppers)
- 5 cloves garlic
- 1 cup soju (for deodorizing gizzards)
- Vegetable oil, for deep-frying
Seasoning and Batter
- 1 Tbsp minced garlic
- 1 tsp minced ginger
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 Tbsp potato starch (or cornstarch)
- 2 Tbsp frying powder (or tempura flour)
- 1 Tbsp minced garlic
- 1 tsp minced ginger
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 Tbsp potato starch (or cornstarch)
- 2 Tbsp frying powder (or tempura flour)
Cooking Instructions
Step 1
First, prepare 500g of chicken gizzards. (Note: 1kg usually costs between 7,000-10,000 KRW, so 500g is about 2 servings.) Rinse the gizzards thoroughly, then soak them in 1 cup of soju for 20 minutes to remove any gamey odor. Afterward, rinse them again under running water.
Step 2
Drain the rinsed gizzards well using a colander. It’s crucial to remove as much moisture as possible, as excess water can prevent the batter from adhering properly.
Step 3
Trim the stems off the Korean green chili peppers and slice them thinly into rounds. Peel the garlic cloves and slice them thinly into rounds as well. Slicing them this way helps them stick to the gizzards during frying, adding flavor and aroma.
Step 4
Now, let’s prepare the seasoning and batter that will define the flavor of your crispy gizzards. In a bowl, combine 1 Tbsp of minced garlic, 1 tsp of minced ginger, 1/2 tsp of salt, and 1/2 tsp of black pepper.
Step 5
Add the thinly sliced green chili peppers and garlic to the seasoning mixture and stir well. The spicy kick from the peppers and the pungent aroma of garlic will enhance the overall flavor of the gizzards.
Step 6
Add the drained gizzards to the bowl with the seasoning. Sprinkle in 3 Tbsp of potato starch and toss to coat the gizzards evenly. Starch helps create a crispy coating and reduces oil absorption.
Step 7
After coating with starch, add another 2 Tbsp of frying powder to the gizzards and mix again until evenly coated. Using frying powder will result in an even crispier and more substantial batter.
Step 8
While you can fry the gizzards immediately after coating, letting them rest for about 10 minutes (either in the refrigerator or at room temperature) allows the batter to adhere better, preventing it from falling off during frying and ensuring maximum crispiness.
Step 9
It’s time to fry the gizzards. Pour a generous amount of vegetable oil into a deep pan and heat it over high heat. To test the oil temperature (around 170-180°C or 340-350°F), drop a piece of the batter-coated chili pepper into the oil; it should sizzle and float to the surface immediately.
Step 10
Once the oil is at the correct temperature, carefully add the gizzards to the hot oil. Frying the sliced garlic and green chilies along with the gizzards adds extra deliciousness. Fry them, turning occasionally, until they are golden brown and crispy. Be mindful of the heat; medium-high heat is generally best to ensure the gizzards cook through without burning the exterior.
Step 11
Once the gizzards are perfectly fried, remove them from the oil and place them on a wire rack lined with paper towels to drain any excess oil. This step is crucial for maintaining their crispiness.
Step 12
Fried chicken gizzards are best enjoyed immediately after frying. They tend to lose their crispiness as they cool, so savor them while they’re hot and crunchy!
Step 13
Fried gizzards are an excellent source of protein and can be made at home without breaking the bank. It’s a delicious way to boost your protein intake while enjoying a delightful meal.
Step 14
When serving, enjoy the fried garlic and green chilies alongside the gizzards. These accompanyments cut through the richness and add an extra layer of flavor to each bite.
