Chewy & Crispy Stir-fried Chicken Gizzards
The Ultimate Anju (Korean Bar Snack): Chewy and Crispy Stir-fried Chicken Gizzards Recipe
Hello everyone, it’s Chef Nan. On a weekend evening, I was contemplating what to make as a delicious snack to enjoy with a drink with my family. That’s when I decided to buy chicken gizzards! They’re simple and quick to cook, making them a perfect homemade anju. Plus, they’re very affordable, allowing you to enjoy a generous portion without breaking the bank. I highly recommend this dish as a go-to anju!
Main Ingredients
- Chicken Gizzards 1kg
- Whole Garlic Cloves 20
- Onion 1/2, thinly sliced
- Red Chili Pepper 2, diagonally sliced
- Green Chili Pepper 2, diagonally sliced
- Chives, a handful, cut into 4-5cm lengths
- Soju 1/2 cup (for cleaning gizzards)
- All-purpose Flour 1 cup (for cleaning gizzards)
Seasoning & Others
- Salt 1/2 Tbsp
- Black Pepper, to taste
- Sesame Seeds, for garnish
- Cooking Wine/Mirin 1 Tbsp (optional, for reducing gamey odor)
- Soju 2 Tbsp (optional, for reducing gamey odor)
- Cooking Oil 2 Tbsp
- Salt 1/2 Tbsp
- Black Pepper, to taste
- Sesame Seeds, for garnish
- Cooking Wine/Mirin 1 Tbsp (optional, for reducing gamey odor)
- Soju 2 Tbsp (optional, for reducing gamey odor)
- Cooking Oil 2 Tbsp
Cooking Instructions
Step 1
First, prepare 1kg of clean chicken gizzards (usually about 2 packs). Give them a light rinse under running water.
Step 2
To effectively remove impurities and any gamey odor, place the gizzards in a bowl and add 1 cup of all-purpose flour. Rub them vigorously with your hands as if kneading dough until they feel slightly sticky and cleansed. Rinse thoroughly under cold water several times until all traces of flour are gone, then drain well.
Step 3
Bring a pot of water to a rolling boil. Add the cleaned gizzards and 1/2 cup of soju. Blanch them on high heat for just about 1 minute. Be careful not to overcook them, as this can make them tough.
Step 4
Remove the blanched gizzards from the boiling water and immediately rinse them under cold running water to cool them down. This step helps achieve a firmer, chewier texture. Drain them completely.
Step 5
Cut the drained gizzards into bite-sized pieces (e.g., halve or third them). Avoid cutting them too small, as this can diminish the satisfying chewiness.
Step 6
Prepare your vegetables: slice the onion thinly, and diagonally slice the red and green chili peppers, removing the seeds first. Cut the chives into substantial lengths of about 4-5cm. Adjust the amount of chili peppers according to your spice preference; you can add more green chilies if you enjoy a spicier kick.
Step 7
Heat 2 tablespoons of cooking oil in a preheated pan over medium-low heat. Add the whole garlic cloves and sliced onions, stir-frying until the garlic is fragrant and the onions turn translucent. Be mindful not to burn the garlic.
Step 8
Once the onions and garlic are sautéed, add the prepared chicken gizzards to the pan. To further eliminate any unwanted odors, add 1 tablespoon of cooking wine/mirin and 2 tablespoons of soju. Stir-fry on high heat for a short time until the gizzards start to turn a light brown color.
Step 9
When the gizzards are partially cooked, season with 1/2 tablespoon of salt and a pinch of black pepper. Add the sliced green and red chili peppers and stir-fry briefly. It’s best to cook the peppers for a short duration to maintain their crispiness.
Step 10
Finally, add the roughly chopped chives to the pan. Toss everything together gently just until the chives are slightly wilted. Overcooking the chives will make them lose their vibrant color and crunch.
Step 11
Just before turning off the heat, drizzle a little sesame oil and sprinkle with sesame seeds for added aroma and flavor.
Step 12
Your chewy and delightfully crispy stir-fried chicken gizzards are ready! The satisfying texture makes every bite enjoyable. This dish is a fantastic anju that pairs perfectly with any Korean alcoholic beverage, like beer or soju. Enjoy your delicious meal!
