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!
Ingredients
Chicken gizzards, salt, ground black pepper, vegetable oil, starch powder, flour, sweet rice flour, baking soda
Directions
For 2 -3 servings
Cooking time: 30 minutes
Prepare 250 grams (½ pound) of chicken gizzards
- 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.
- Wash and drain in a colander.
Make batter:
- Mix 4 tbs (¼ cup) starch powder, 3 tbs flour, 1 tbs sweet rice flour, ¼ ts 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 crispyFry:
- Add 7 canned whole and pitted olives to the gizzards. Mix in 1 tbs flour.
- Put the gizzards and olives into the batter and mix well with a spoon.
- 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.
- 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.
- Deep fry over medium high heat about for 10 minutes until golden brown and crispy.
- Serve hot or at room temperature with the dipping sauce.
Make dipping sauce:
- Grind 1 tbs roasted sesame seeds and put into a bowl.
- Add 2-3 tbs mayonnaise, juice from half a freshly squeezed lemon, 1 ts soy sauce, and ½ ts-1 ts honey to your taste.
- Mix it well.
Posted Monday, December 12th, 2011 at 4:03 pm.
Tagged: chicken gizzards, cooking together, deep frying, delicious recipes, filming together, fried olives, gapshida, gizzard recipe, Maangchi Gapshida cooking, Maangchi Gapshida trip, Maangchi recipes, Maangchi video in New Zealand, party food, popcorn chicken, popcorn chicken gizzards, popcorn olives, sesame seeds sauce, sharing food, YouTube cooking
Aug 15th
Aug 5th
Jul 26th
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.
I’m making some gizzards today..will give these a try,
I hope it was a big hit!
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.
I gotta make this batter for clams. Would it be tasty with clam, Maangchi ssi?
yes, you can replace chicken gizzards with clams.
You mentioned ginger in the ingredients. In what part of the recipe should it be used? :)
Thank you for pointing it out. I fixed it! Sorry about the late reply. You are awesome! : )
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!!!
Next time, add starch powder to the batter. It will turn out much more crispy. “My husband doesn’t like the gizzards and he ate a lot of those with a beer.” Awesome! ^^
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
oh you made this! Great!
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
thanks!!!
I’m grad you enjoy this recipe! awesome!
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…
oh Jenny Jenny! : )
Hehe thanks Jenny :) I am definitely passionate – it was such an incredible joy to have Maangchi in my home!
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.
: ) 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!
Congratulations for your 1st Gapshida video , its very interesting & full of joy. You & Jamie did a Great job :)
Maha, thanks a lot for your warm words. Gapshida is done but I’m very busy editing the videos. It was a great experience cooking together with Jamie at his house.
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!
Gapshida Shanghai, sure I will keep it in mind.
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.
Tuty,
oh you made this! I’m so happy to hear that all your family enjoyed your cooking! Good food makes happy family!
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…………
Mere, I didn’t know you like chicken gizzards. I’m glad to hear that you’re including this dish in your next party menu. Let me know how it turns out.