Crispy Fried Chicken Gizzards | an experiment in unimaginable capacity
When I bought these chicken gizzards (balunbalunan) I was thinking doing a Yakiniku style of cooking. Marinade it with all the japanesy type of condiments like sake, mirin blah blah blah. However it got stuck in the freezer for a long period of time that I forgot about it until my daughter reminded me about it.
So to cook it for dinner for a loving set of kids who's not into experimenting, I decided to simply fry it instead.
Now ingredients:
butterfly cut chicken gizzards (of course) 1/4 kilo
cooking oil
For the marinade
Salt
Pepper
Mirin
For the cooking itself
1 egg (slightly beaten)
cup of flour
Procedures:
1. Simply mix the marinade ingredients in a container. Put the chicken gizzards in and let it sit for an hour or two.
2. Dip the chicken gizzards into the egg batter, then to a bowl of flour for coating.
3. Drop in a hot pan with cooking oil. Cook until golden brown then flip so other side will cook in.
4. Place on plate with a large piece of tissue to absorb the oil.
I'm still perfecting this dish so I will upload them when I get a chance to have a another crack in cooking these gizzards in my kitchen.