Stir-Fried Korean Chicken Gizzard

5 from 1 vote

Let's thoroughly clean the gizzards (250 grams): First, give it a quick rinse under running water. Then place them into a mixing bowl. Shake some flour over them. Then throughly 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. Drain the pot and let the gizzards briefly cool off in a strainer.

Cut 3 spicy chili peppers into small bite-sized pieces. Dice 8-10 cloves of garlic into bite-sized pieces. Set aside for the stir-fry

Place some vegetable oil into a frying pan. Place it on medium-high heat. Once the oil is hot, add the chopped garlic pieces in.
Once the garlic pieces start to sizzle, add in the boiled gizzard pieces. Stir-fry until you see a slight browning on the gizzards.
Move the gizzards to one side of the pan. Then turn off the heat for this step (as we don't want the soy sauce to burn). Place in 2 Tablespoons of Soy Sauce to the empty side and let the soy sauce cook for a few seconds. Then stir-fry it together with the garlic. Add-in a few crack of the Black Pepper as well.
Now, turn the heat back onto a medium. Add in the chopped chili peppers. Then drizzle on some Honey (1 Tablespoon). Stir-fry everything for 20-30 seconds. Now turn off the heat.
Finish with a drizzle of Sesame Oil and few shakes of Sesame Seeds. Give it one last stir around. And it's done!
For dipping sauce, simply mix Mayonnaise, Soy Sauce and few thinly sliced chili peppers.
Bon Appetit ya'll!