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Korean Chicken Gizzard
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4 from 4 votes

Fried Korean Chicken Gizzard


Chicken Gizzard

  • 400 grams of Chicken Gizzard
  • Few shakes of Flour (When washing gizzards)
  • Few pinches of Salt (Use to season the boiling water)

Gizzard Seasoning

  • 1 teaspoon (!) Salt
  • 1 Tablespoon Minced Garlic
  • 1 teaspoon (!) Minced Ginger
  • Few cracks Black Pepper
  • 1 Tablespoon Instant Curry Powder (Or Cajun Seasoning)
  • Cup Gizzard Broth (The leftover broth from boiling)

Dry Coating

  • Few shakes Korean Frying Mix (Or Tempura Mix) (Or Use All-Purpose Flour)

Wet Batter

  • 1 Cup Korean Frying Mix (Or Tempura Mix) (Or Use All-Purpose Flour)
  • 1 Cup Cold Water
  • Few Ice Cubes

Final Seasoning

  • Few pinches Salt
  • Few pinches Black Pepper

Dipping Sauce

  • Small dab Mayonnaise
  • Drizzle of Hot Sauce


  • Let's thoroughly clean the gizzards (400 grams): First, give it a quick rinse under running water. Then place them into a mixing bowl. Shake some flour over them. Then thoroughly massage the flour onto the gizzards until it turns into a sticky paste. Then wash it all off under water. Set the cleaned gizzards onto a strainer and let it drip off excess water.
  • Next, slice each gizzard down in half vertically (reference video).
  • Fill a large work or pot with water. Season with a few shakes of salt. Then bring it up to boil. Once its boiling, add in the chicken gizzards. Let it boil for 10 minutes on high heat. Then reduce to a medium-heat for the rest of the 20 minutes.
  • After 30 minutes, turn off the heat. IMPORTANT: Use a soup ladle and save ⅓ cup of the broth (we'll use it later). Then drain the broth and let the gizzards briefly cool off in a strainer.
  • Place the boiled gizzards into a mixing bowl. Let's season them with: Salt (1 teaspoon!), Minced Garlic (1 Tablespoon), Minced Ginger (1 teaspoon!), Black Pepper (few shakes), Instant Curry Powder or Cajun Seasoning (1 Tablespoon).
  • Then add in ⅓ cup of the broth. Mix it all throughly. Place the seasoned gizzards in the refrigerator for 30 minutes - so it can soak in the flavor.

Coating and Flour

  • After 30 minutes, take the mixing bowl out of the refrigerator. Gently scoop the gizzard piece from the marinade and place into a plastic bag (try to limit the amount of liquid that goes into the bag). Then add in few shakes of the frying mix into the bag and give it a good shake.
  • Afterwards, the pieces should be well coated. It's now time to make the wet batter: Take out a mixing bowl and add-in (1 cup) of frying mix, with (1 cup) of cold water. Gently mix the two together so that they get well incorporated (don't over mix it though). Then place this wet bater into the refrigerator while we get the oil ready.
  • Place a good amount of oil into a large wok or pot. Place on a medium-high heat. Place in wooden chopsticks and wait until you see lot of bubbles rise up from the chopsticks. This means the oil is ready.
  • Take the wet batter out from the refrigerator. Now, dip each gizzard into the wet batter and carefully drop into the oil.
  • Place the finished pieces into a mixing bowl. (Double-fry them if you like).
  • Season the finished pieces with a few pinches of salt and black pepper.
  • Make dipping sauce by mixing mayonnaise with hot sauce. Bon Appetit!