Popcorn chicken gizzards





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Published on Dec 12, 2011

The first video from my Gapshida project, filmed in New Zealand with Jamie Frater. The full recipe is on my website: http://www.maangchi.com/recipe/popcor...

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

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 crispy

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.


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