Tip: The batter will seem a little dry, but when it’s mixed with the wet gizzards and olives it will become perfectly crispy Fry:

Mix 4 tbs (¼ cup) starch powder, 3 tbs flour, 1 tbs sweet rice flour, ¼ ts kosher salt, 1 large egg, and a pinch of baking soda in a bowl.

Trim the excess fat and muscle on each piece to make a ball the size of an olive.

Separate the gizzards into 2 pieces by cutting out the connecting muscle of each gizzard.

Prepare 250 grams (½ pound) of chicken gizzards It will make a delicious vegetarian version.Ĭhicken gizzards, kosher salt, ground black pepper, vegetable oil, starch powder, flour, sweet rice flour, baking soda Directions They replace meat or seafood in my recipes with mushrooms, tofu, and other vegetables. : ) I have met so many wise vegetarian readers during my Gapshida trip. I think vegetarians already have a good idea of what to do with this recipe. It will also be a good side dish for beer. Serve this as an appetizer, snack, or party finger food. You can use it for vegetables (like cucumber, carrot, or celery) or cooked meat. I’ve been using the dipping sauce in this recipe for a long time and everybody loves it when they taste it. Now I can say mine is much more delicious and tender than the version served in my favorite sake bar, because in my version I cut it off the tough muscles. There are 3 great things about this dish: it’s delicious, made with cheap ingredients, and easy to prepare. When I ordered the dish for the first time, I liked it so much I thought I could develop a recipe and share it with my readers.

This recipe was inspired by the fried chicken gizzards served in my favorite izakaya (sake bar) in New York.

I’m happy to release the first video from my Gapshida trip, popcorn chicken gizzards! It was filmed in Wellington, New Zealand, at Jamie Frater‘s house.

Korean fried chicken new york