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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

For the cooking itself
1 egg (slightly beaten)
cup of flour


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.