Crunchy Braised Chicken Gizzard
Experience the perfect fusion of tender and crispy with this Crunchy Braised Chicken Gizzard recipe! Tenderized through a flavorful hour-long braise with aromatic ingredients like garlic, ginger, and soy sauce, these chicken gizzards are then coated in a spiced flour mixture and fried to golden perfection. The result? A deliciously crispy exterior that gives way to a melt-in-your-mouth center. Ideal as a snack, appetizer, or paired with steamed rice, these gizzards are a wonderful balance of savory, tangy, and crunchy. Plus, they’re easy to customize with your favorite dips or garnishes like fresh parsley. Perfect for those looking to elevate an often-overlooked cut of meat, this recipe transforms chicken gizzards into a show-stopping dish that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 500 grams chicken gizzards
- 1 medium, diced onion
- 4 cloves, minced garlic
- 1 tablespoon, minced ginger
- 2 bay leaves
- 1 teaspoon black peppercorns
- 3 tablespoons soy sauce
- 1 tablespoon vinegar
- 2 cups water
- 1 cup all-purpose flour
- 0.5 cup cornstarch
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon paprika
- 2 cups (for frying) vegetable oil
- 2 tablespoons (optional, for garnish) chopped parsley
Instructions
Thoroughly rinse the chicken gizzards under cold running water. Trim off any excess fat or tough membranes, if necessary.
In a medium pot, combine the cleaned gizzards, diced onion, minced garlic, ginger, bay leaves, black peppercorns, soy sauce, vinegar, and water.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 1 hour, or until the gizzards are tender. Add more water as needed to ensure the gizzards remain submerged.
Once the gizzards are tender, remove them from the pot and allow them to cool slightly. Discard the braising liquid and aromatics.
In a mixing bowl, combine the all-purpose flour, cornstarch, salt, ground black pepper, and paprika. Stir to mix thoroughly.
Coat each piece of gizzard in the flour mixture, ensuring an even and thorough coating.
Heat the vegetable oil in a deep skillet or fryer to 180°C (350°F). Carefully fry the coated gizzards in batches, being careful not to overcrowd the pan.
Fry each batch for 3-4 minutes, or until golden brown and crispy. Remove with a slotted spoon and set on a plate lined with paper towels to drain excess oil.
Serve the crunchy braised chicken gizzards warm, optionally garnished with chopped parsley. They pair beautifully with steamed rice or a tangy dipping sauce.
Nutrition Facts
Calories |
4753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 430.7 g | 552% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 268.9 g | ||
| Cholesterol | 1200 mg | 400% | |
| Sodium | 4462 mg | 194% | |
| Total Carbohydrate | 150.5 g | 55% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 8.2 g | ||
| Protein | 109.0 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 1969 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
