Serves: 6
Total Calories: 58
1. Remove fat and outer membrane of gizzards. Make a few parallel slashes in each then cut in thirds.
2. Combine cornstarch, soy sauce and salt. Add to gizzard sections and toss gently to coat.
3. Heat oil. Add gizzards, about half a cup at a time, and deep-fry until golden. Drain on paper toweling. Serve hot, sprinkled with pepper.
VARIATION:
* After step 1, marinate the gizzards 20 to 30 minutes in a mixture of 1 tablespoon sherry, 1/2 teaspoon sugar, plus the soy sauce and salt. Then drain, discarding marinade. Omit step 2. Before deep-frying, dredge gizzards lightly in cornstarch.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Deep-Fried Chicken Gizzards recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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