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Chicken Gizzards, Deep Fried

6 app  
30 min  
A very nice appetizer and easy to make - but I have no idea if it has ever been made in Japan. The pattern recipe was from a Korean food expert who learned it from a New York sushi bar. Here in California most Japanese sushi bars are now owned and operated by Koreans, not Japanese, but she says it's not Korean.



Chicken Gizzards (1)  
-- Batter
Starch (2)
Sweet Rice Flour (3)
Eggs, large
Baking Soda
Oil for deep fry
-- Serve with
Dip (4)
PREP   -   (10 min)
  1. Rinse GIZZARDS and clean as needed. Cut apart the two lobes. The pattern recipe suggests discarding the membrane that bridges between the two lobes for greater tenderness.
  2. Mix BATTER It will be quite stiff, more like dough than a batter.
  3. Stir Gizzards into the batter until well and evenly coated.
RUN   -   (20 min)
  1. In a kadhai, wok or other suitable vessel, heat sufficient Oil for deep frying to about 350°F/175°C. During frying try to keep the oil between about 325°F/160°C to and 345°F/175°C so the gizzards have time to cook through before becoming too browned.
  2. Scoop out some batter coated Gizzards with a large spoon. Use a small spoon to push them off into the hot Oil. When they are medium browned, scoop them out with a slotted spoon and drain briefly on paper towels.
  3. These are best serve immediately while still fairly hot, because the gizzards get tougher as they cool. I suppose you could reheat in a hot oven, but I haven't tried that (no gizzards left).
  1. Chicken Gizzards:   Look for these in markets serving ethnic communities (just about any eth except North Americans). As sold here in California they are peeled, cleaned and ready to cook. Some recipes call for "scraping off the hard green and yellow stuff" which is completely unnecessary here.
  2. Starch:   The pattern recipe didn't say what kind of starch. I used potato starch (of which I had plenty on hand), but probably cornstarch or some other starch would do.
  3. Sweet Rice Flour:   Available from almost any market serving an Asian community, this flour is ground from so-called "sweet rice", which is not actually sweet. It gets the name from being a common ingredient in sweets.
  4. Dip:   Any dip you like. I often use plain Sukang Iloco (Philippine cane vinegar) and salt, but the source of the recipe suggests 2 T roasted sesame seed pounded in a mortar, 5 T mayonnaise, juice of 1 lemon, 2 t soy sauce and 1 t honey, or more to taste (for 1 # gizzards).
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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