Popcorn chicken gizzards

By Maangchi · 40 min

Ingredients

Instructions

1. Separate each gizzard into two pieces by cutting out the connecting muscle. Trim away excess fat and muscle so each piece is about the size of an olive. Wash and drain in a colander.
2. In a bowl, mix 4 tbsp (1/4 cup) starch powder, 3 tbsp flour, 1 tbsp sweet rice flour, 1/4 tsp salt, 1 large egg and a pinch of baking soda. The batter will look dry; it becomes crisp once mixed with the wet gizzards and olives.
3. Add 7 canned pitted whole olives and 1 tbsp flour to the gizzards, then add them to the batter and mix well with a spoon.
4. Heat about 3 cups vegetable oil to 350°F (175°C). The oil is ready when a test piece of gizzard bubbles when dropped in.
5. Using two spoons, lift out each coated ball and slide it into the hot oil.
6. Deep fry over medium-high heat for about 10 minutes, until golden brown and crispy.
7. Make the dipping sauce: grind 1 tbsp roasted sesame seeds in a bowl. Add 2-3 tbsp mayonnaise, the juice of half a lemon, 1 tsp soy sauce and 1/2 to 1 tsp honey to taste, and mix well.
8. Serve the gizzards hot or at room temperature with the sauce.

Summarized from Maangchi's video. Watch it for the details.

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