Deep-Fried Chicken Gizzards


Preparation info
  • Serves


    as a single appetizer .
    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

Chicken gizzards and livers are excellent appetizers when they are deep-fried and glazed, respectively.


  • 1 pound chicken gizzards
  • Cornstarch for coating
  • 2 cups oil


Trim off the fat and thick skin of each gizzard; score the rounded top side in small diamond patterns halfway through the gizzard. Put the gizzards into a small saucepan, add the seasonings and boiling water to cover. When it boils again, turn the heat low, cover, and simmer for 5 minutes, stirring a few times. Let the gizzards cool in the sauce till at room temperature; then drain and roll in