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. The cameraman is Ryan Sweeney. My blog about the trip is here.

This is not an authentic Korean dish. This recipe was inspired by the fried chicken gizzards served in my favorite izakaya (sake bar) in New York. 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.

There are 3 great things about this dish: it’s delicious, made with cheap ingredients, and easy to prepare. 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. I’ve been using the dipping sauce in this recipe for a long time and everybody loves it when they taste it. You can use it for  vegetables (like cucumber, carrot, or celery) or cooked meat.

Serve this as an appetizer, snack, or party finger food. It will also be a good side dish for beer.

I think vegetarians already have a good idea of what to do with this recipe. : ) I have met so many wise vegetarian readers during my Gapshida trip. They replace meat or seafood in my recipes with mushrooms, tofu, and other vegetables. I would use olives and sweet potato. It will make a delicious vegetarian version.

Enjoy the recipe!


Chicken gizzards, kosher salt, ground black pepper, vegetable oil, starch powder, flour, sweet rice flour, baking soda


For 2 -3 servings
Cooking time:  30 minutes

Prepare 250 grams (½ pound) of chicken gizzards

  1. Separate the gizzards into 2 pieces by cutting out the connecting muscle of each gizzard. Trim the excess fat and muscle on each piece to make a ball the size of an olive.
  2. Wash and drain in a colander.

Make batter:

  1. 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.
    Tip: The batter will seem a little dry, but when it’s mixed with the wet gizzards and olives it will become perfectly crispy


  1. Add 7 canned whole and pitted olives to the gizzards. Mix in 1 tbs flour.
  2. Put the gizzards and olives into the batter and mix well with a spoon.
  3. Heat the vegetable oil (about 3 cups) to 350 degrees F.
    *tip: Test if the oil is ready by dropping a sample chunk of chicken gizzard into the oil. If the oil bubbles, it’s the right temperature to start frying.
  4. Use 2 spoons to put the gizzards into the hot oil. One spoon to scoop out each coated gizzard ball, and another spoon to push it off the first spoon and into the oil.
  5. Deep fry over medium high heat about for 10 minutes until golden brown and crispy.
  6. Serve hot or at room temperature with the dipping sauce.

Make dipping sauce:

  1. Grind 1 tbs roasted sesame seeds and put into a bowl.
  2. Add 2-3 tbs mayonnaise, juice from half a freshly squeezed lemon1 ts soy sauce, and ½ ts-1 ts honey to your taste.
  3. Mix it well.

Leave your rating:

So far this is rated 5/5 from 212 votes

Be the first to rate this.


  1. VeganLegation Europe joined 6/17 & has 17 comments

    Hello maangchi! We used gluten meat seitan instead of chicken gizzard – it was so crispy! We love it :-) We eat it with multigrain rice and spicy potato soup and it was really herbivore and delicious :-)

    See full size image

  2. marentz Oregon, USA joined 2/16 & has 1 comment

    My family loved these, I did chicken hearts and chunks of lean pork I had left over from another project. The batter cooks up crunchy and delicious, I am thinking about making this tonight with chopped yard long beans fried in the same batter. The dipping sauce I made with tahini (which is what I had on hand) was great! My husband particularly loved it. I’ve found several recipes on your site, and I really enjoy your recipies.

  3. larry United States joined 12/14 & has 1 comment

    I’m making some gizzards today..will give these a try,

  4. Chef Amok Colorado joined 7/14 & has 1 comment

    Just stumbled upon this recipe, and as a gizzard lover I can’t wait to try it. Would advise gizzard chefs to try first tenderizing the whole chicken gizzard through boiling or pressure cooking. This eliminates the need to trim away the delicious connective tissue, and the resulting gizzards are melt-in-your-mouth tender. Once the gizzards have been properly prepared, they are ready for the breading process, and your “customers” should be very pleased with the results.

  5. Cutemom Indonesia joined 3/13 & has 82 comments

    I gotta make this batter for clams. Would it be tasty with clam, Maangchi ssi?

  6. Kulasa Philippines joined 10/13 & has 2 comments

    You mentioned ginger in the ingredients. In what part of the recipe should it be used? :)

  7. Zulumom Concord, CA joined 9/13 & has 35 comments

    Maangchi, I made this dish today and it was delicious!!! The gizzards came with some chicken hearts and it was my mistake I decided to fry those too…as the hearts pop and you get hot oil everywhere!! Good lesson learned~. The gizzards were so crispy and the dipping sauce was amazing. My husband doesn’t like the gizzards and he ate a lot of those with a beer. I didn’t have any starch at home so I added more sweet rice flour in place of starch, and the batter turned out just fine. Thanks again for this amazing recipe!!!

  8. chef Benedict Manila, Philippines joined 11/11 & has 45 comments

    maangchi… that dish really rocks! :D because it is a chicken gizzard popcorn… then the sauce is really awesome strong sesame flavor! :D you know what? why don’t you make tempura! :D

  9. eve Germany joined 6/10 & has 4 comments

    hello maangchi! this is a wonderful recipe. i already cooked it for the second time. it tastes soooo good! i love the texture of chicken gizzards and the taste of the sauce. unfortunately im always so fast to eat everything up that there is no time to make photos ;p


  10. jennykoh Singapore joined 1/10 & has 27 comments

    Wowww,Looks yummy.Must try this recipe.Jamie…Maangchi tell me about ur cooking passion during Gapshida Singapore.About ur Korean pots n ingredients.U r so amazing…

  11. JamieF New Zealand joined 1/11 & has 120 comments

    The video came out great! What a fun day that was – lots of hard work. I was so amazed at how you just keep working so hard Maangchi – you seem to have an endless supply of energy. Everyone loved the gizzards (and the rest of the food). I will definitely be making these regularly for parties.

    • Maangchi New York City joined 8/08 & has 12,045 comments

      : ) Yes, I was so tired on that day but it was fun cooking with you. This is our video because without you, I wouldn’t have been able to film such a fun video.

      I’m happy to see many of my readers enjoy watching my frist Gapshida video.

      I thought I would be able to take a break when I come home, but it doesn’t seem to be the case. So many of Gapshida videos are waiting for me to edit along with my blog reports from the Asian countries I visited.

      Have a good holiday Jamie, and say hello to my Wellington friends!

  12. Maha Jordan joined 12/10 & has 14 comments

    Congratulations for your 1st Gapshida video , its very interesting & full of joy. You & Jamie did a Great job :)

  13. anniegurumi Shanghai, China joined 11/11 & has 3 comments

    I love chicken gizzards! Looks delicious! I hope you can do Maangchi Gapshida to SHANGHAI! :) It would be so fun and I would love how to learn to cook Korean food with you!

  14. Tuty joined 5/09 & has 14 comments

    Wow, I must try this batter and the possibilities are endless. My hubby loves gizzard too while my kids probably prefer the more traditional chicken thigh meat. The sauce also looks irresistible. Thank you for sharing this special recipe, Maangchi.

  15. Mere Marshall New Zealand joined 5/11 & has 16 comments

    Tena korua Maangchi Gapshida & Jamie – Love the video – and what a yummy way to utilize chicken gizzards – sauce looks good too. We will put the dish on our party menu too! Oh and you all looked gorgeous! arohanui from Rotorua…………

Leave a Reply

You must create a profile and be logged in to post a comment.