These are the crispiest and crunchiest fried chicken gizzards you’ll ever have! They’re so incredibly tender on the inside with a chewy and crunchy texture on the outside. I love enjoying these with a cold can of beer or soda, but if you’re not up for a round of drinks they also make the ultimate snack or side dish!
Chicken gizzards are a popular Korean ‘anju’ (Korean term for foods you eat while drinking alcohol). It’s commonly served at ‘pojang macha’ which are food establishments that serves small sharable plates to patrons while they drink soju (Korean distilled liquor) or makgeolli (Korean sparkling rice wine). Chicken gizzards also happen to be one of my favorites and I’m so happy I can share this recipe with you!
Side note: If you love chicken gizzards and want another quick and easy recipe, check out my Korean Chicken Gizzard (Dak Dong Jib) recipe! It’s served with tons of garlic and a bit easier to prepare since they aren’t deep fried. Enjoy~ 🙂
I’m a sucker for dipping sauces when I eat fried foods so I highly recommend making the chili oil garlic dipping sauce to enjoy with these fried gizzards. They help cut through some of the greasiness while adding a ton of flavor to every bite. For the chili oil, I used my 5-ingredient Korean Chili Oil recipe, and it turned out so good! Don’t miss out on this – it’ll have you hooked!
Why you’ll love this recipe
If you’ve never been fond of gizzards before, this dish will change your mind once you have a taste of it. The secret to creating the most tender chicken gizzards is by marinating them with milk, so I strongly urge you not to skip this step!
Once fried, the crispy and crunchy exterior of the gizzards is so addicting and leaves you wondering why you didn’t make more. Plus, this recipe is very easy to put together – it will only take you about 35 minutes to make!
While this recipe is great as a snack or ‘anju’, it can also be enjoyed for lunch or dinner. If you really wanted to, you can even have this with a fresh bowl of rice for a complete meal!
How do I prepare Crispy Chicken Gizzards + Spicy Garlic Dipping Sauce?
The secret to making the crispiest and crunchiest chicken gizzard dish will take more than a good batter. To get started, follow my step-by-step instructions below!
Step 1: Marinade the chicken gizzards
Place the cleaned and trimmed chicken gizzards in a large bowl. Then, pour the milk over them until they’re fully submerged. Set aside to allow them to soak for 20 minutes.
Step 2: Coat the chicken gizzards
After the chicken gizzards are done soaking, drain the milk, rinse the gizzards with water, and drain the water. Transfer the chicken gizzards to a dry bowl and season with salt, black pepper, smoked paprika, and tempura batter mix. Mix well until the gizzards are fully coated.
Step 3: Prepare the wet batter
In another bowl, combine ¾ cup of the tempura batter mix and add cold water. Mix them well together until they’re fully combined. Drop the ice cubes to keep the batter very cold (this is the trick to a crispy and light fry!)
Step 4: Fry the chicken gizzards
In a deep pot, add oil about halfway up and heat the oil to 325°F (162°C). Once the oil is hot, dip the coated gizzards into the wet batter one by one and add them to the pot. Be sure not to overcrowd the pot and work in batches if needed. Fry them for 4 to 5 minutes then transfer them to a wire rack to drain the excess oil. Repeat for the remaining gizzards.
Step 5: Second fry the gizzards
Once the first fry is done for the entire batch of gizzards, increase the heat until the oil reaches 375°F (190°C). Add the gizzards back into the pot and fry for 1 minute or until they turn golden brown. Remember to work in batches if needed – you don’t want to overcrowd the pot! Next, remove them from the oil and transfer them back into the wire rack or bed of paper towels to drain.
Step 6: Make the dipping sauce
To make the dipping sauce, combine mayo, chili oil, and grated garlic. Mix them together and serve with the chicken gizzards while they’re hot. Enjoy!
Cooking tips for Crispy Chicken Gizzards
If you’ve made fried chicken before, these crispy chicken gizzards will be a breeze! Even if this is your first time frying something, this recipe is very straightforward and easy to prepare. To get the perfect crispy chicken gizzards every time, here are some helpful tips to keep in mind:
- Don’t skip the step of marinating the gizzards in milk. This will tenderize the gizzards and make them more pleasant to eat. Chicken gizzards are innately tough so this process will soften them right up!
- When frying the gizzards, make sure not to overcrowd the pot to prevent them from sticking to each other. Putting too many pieces at once will also cause the oil temperature to drop which we want to avoid.
- For the chili oil garlic dipping sauce, feel free to adjust the amount of chili oil based on your spice preference. If you like, you can also completely omit it if you don’t want a spicy sauce!
Chicken gizzards: these little bundles of joy are tender, chewy, and slightly crunchy at the same time. If you really wanted to substitute these gizzards, you could use skinless boneless chicken thighs. Just cut them up into bite-sized pieces (about 1 inch).
Milk: I like using whole milk to marinate the gizzards, but you can also substitute milk with whole-fat yogurt or buttermilk.
Mayo: I prefer using Kewpie mayo because it’s richer and slightly sweeter than regular mayo (like Hellmann’s). Feel free to use any mayo of your choice for this dish, but if you’re looking for a healthier alternative, you can also try my homemade vegan mayo recipe for this recipe!
Oil: You want to use a neutral oil that has a high smoke point. I like using sunflower seed oil but you can also use any of the following:
Frequently Asked Questions
How do you clean and trim chicken gizzards?
Most chicken gizzards sold in supermarkets are already cleaned and trimmed but in case you have ones that aren’t prepped, start by making a shallow cut on the middle of the gizzard to expose the yellow sack. Then, dip the gizzard into a bowl of water to get rid of any scum. Next, slowly peel away the yellow membrane and repeat the steps for the rest of the gizzards.
Once all the gizzards are trimmed, place them in a small bowl with a little bit of flour and salt and rub them into the gizzards. This will ensure that all impurities are clear. Lastly, rinse the gizzards until the water runs clear and they’re ready to use! If you’re not cooking the gizzards the same day you bought them, you can store them in the freezer and thaw them until they’re ready to be used.
What is tempura mix made of?
Depending on the brand, tempura mix usually consists of cake flour, starch, egg flour, baking powder, and an emulsifier. Although you can make tempura mix from scratch at home by combining cake flour and rice flour, I prefer to use this gluten-free mix because it makes the process of preparing crispy chicken gizzards easier. You can buy tempura mix by bag in Asian supermarkets like H Mart. Just remember to store it in an airtight container in a cool and dry place so the mixture can maintain its freshness. I like to keep mine in the fridge so it prolongs the shelf life.
Why does tempura batter have to be cold?
The trick to getting light and crispy fry on the chicken gizzards is all in how you prepare the batter. Keeping the batter as cold as possible will prevent the flour from absorbing as much oil compared to a room-temperature batter. This ensures the chicken gizzards are light and airy. Plus, it helps the batter stay crispy too!
If you’re making a big batch and having trouble keeping the wet batter cold, you can place the bowl of the batter on top of a container filled with water and ice – this is called an ice bath. Alternatively, you can place the batter in the fridge while it’s not being used. Once you notice the batter starts to turn to warm up, you can add more ice to the ice bath until you’re done coating all of the gizzards.
Can you reheat Crispy Chicken Gizzards?
Since these are fried, I think they taste the best when eaten fresh. However, you can reheat leftover chicken gizzards over the stovetop or with an air fryer! Be sure to store them in an airtight container in the fridge so they can stay fresh for 4 to 5 days. When you want to reheat them, place them in a pan with hot oil and fry them for 1 to 2 minutes or until they become crispy again. You can also warm them up in an air fryer by cooking them at 340°F (175°C) for 5 to 7 minutes or until they turn crispy.
What other dishes can you enjoy with Crispy Chicken Gizzards?
Whether you want to make this recipe as ‘anju’ (food to eat while drinking) or as a filling lunch or dinner, you can always find a good dish to pair with these chicken gizzards. I recommend checking out these recipes below:
1. Stews (Jjigae) – nothing beats a warm comforting bowl of ‘jjigae’ or stew to wash down fried food. My favorite recipes to enjoy with these crispy chicken gizzards are Kimchi Jjigae and Soybean Paste Stew. Just don’t forget a fresh bowl of hot steamy rice!
2. Soups – if you’re looking for something lighter in flavor and consistency, soups are a great alternative to stews. My Korean Fish Cake Soup and Korean Mussel Soup recipes are super refreshing and perfect with these chicken gizzards!
3. Rice Cakes (tteok) – the soft and chewy texture of the ‘tteok’ or rice cake from my creamy Rose Tteokbokki and spicy Rabokki recipes will complement the crispy texture of these chicken gizzards, making it a super tasty and enjoyable meal!
4. Fries – fries are always a good side dish or snack to have when you’re indulging in fried foods like this crispy chicken gizzard recipe! Check out my unique but delicious Loaded Kimchi Fries or Korean Fries for inspiration.
4. Cucumbers – I love having a cucumber side dish when eating fried food to help cool off and refresh my palate. The freshness of the cucumbers helps to balance out all that grease, making it more enjoyable to eat! Here are some of my favorite cucumber recipes:
Crispy Chicken Gizzards + Spicy Garlic Dipping Sauce
- 1/2 lb chicken gizzards cleaned + trimmed
- 1.5-2 cups milk
- 1/2 tsp salt
- 1/8 tsp ground black pepper
- 1/2 tsp smoked paprika optional
- 4 tbsp tempura mix or 2:1 ratio cake flour + rice flour
- oil for frying
- 3/4 cup tempura mix or 2:1 ratio cake flour + rice flour
- 3/4 cold water
- 3-4 ice cubes
Chili Oil Garlic Dipping Sauce
- 3 tbsp mayo preferably Kewpie
- 2 tbsp chili oil
- 1 clove garlic grated
- Place the trimmed chicken gizzards in a small bowl with a little bit of flour and salt and rub them into the gizzards. This will ensure that all impurities are clear.
- Transfer the the cleaned chicken gizzards in a large bowl. Pour the milk and soak for 20-30 minutes. This process will help tenderize the gizzards.
- After the soaking period, drain the gizzards and rinse in water. Drain well. Transfer to a bowl and add salt, black pepper, smoked paprika, and tempura mix. Mix well until the gizzards are fully coated.
- In another bowl, combine 3/4 cup of the tempura mix, cold water and mix until fully combined. Drop the ice cubes to keep the batter very cold.
- In a deep pot, heat the oil to 325F. Dip the coated gizzard into the wet batter one by one and add it into the pot. Be sure not to overcrowd the pan. Fry for 4-5 minutes then remove and drain.
- Once the first fry is done for the entire batch of gizzards, increase the heat until the oil reaches 375F. Add the gizzards back into the pot and fry for 1 minute or until golden brown. Remove and allow to drain on a wire rack or bed of paper towels.
- Serve immediately with dipping sauce!
Chili Oil Garlic Dipping Sauce
- In a bowl, combine mayo, chili oil and grated garlic. Mix together and serve!
- Adjust the amount of chili oil added depending on your spice preference.
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