Making chewy, crispy fried chicken soup with Yuringi sauce
I ate a lot of grilled chicken gizzard, but if I make it fried, it will be a more delicious side dish with crispy texture and chewy texture. If you fry garlic and sprinkle it with yurin sauce, you can eat fried chicken gizzard with a sweet and sour texture.
2 serving
Within 60 minutes
강철새잎
Ingredients
  • chicken gizzard
    1pack
  • Salt
    2t
  • ground pepper
    2t
  • Garlic
    2ea
  • potato starch
    2TS
  • Water
    2TS
  • Cooking oil
    400cc
  • Vinegar
    1/2small cup
  • Sugar
    1/2small cup
  • Soy sauce
    1small cup
  • Water
    1small cup
  • crushed garlic
    1TS
  • Red pepper
    1ea
  • chopped onion
    1cup
Cooking Steps
STEP 1/8
Before frying the chicken gizzard, I blanched it a little bit.
I think there might be some parts that aren't cooked, so I blanched them a little to catch the smell.
STEP 2/8
Let's get the blanched chicken dung out and cool it down.
STEP 3/8
In the meantime, they made starch water and allowed it to sink underneath. If you make starch water before frying, it will sink naturally.
We're going to throw away the water above and use only the starch that's sunk below. That's the fried clothes of the chicken soup restaurant.
STEP 4/8
Put a bit of starch on the chicken gizzard
STEP 5/8
I used the batter using only the starch that was sunk. This is also Oh Se-deuk's method in Mytel. All you have to do is coat it with that sunk starch and fry it.
STEP 6/8
It's being fried crispy.
STEP 7/8
I fried garlic slices at the end.
It's sliced garlic and fried, and it's crispy, so it goes well with chicken gizzard.
STEP 8/8
If you sprinkle the Yuringi sauce, the fried chicken gizzard is complete.
You can add soy sauce 1:water 1:sugar 0.5:vinegar 0.5 ratio and make it with minced garlic. Add more red pepper and chopped onion and leave it cold in the refrigerator to make it a yurin sauce that has disappeared.
Frying temperature is the right temperature when it comes up three seconds after dropping the batter. Even if the chopsticks have bubbles when you put them in, the temperature has become appropriate. And if the temperature is too high, rather than reducing the heat, if you put the contents in all at once and stir it well so that it doesn't stick to each other, the temperature will go down because of the amount of content. Or if you turn off the heat, pour in new cooking oil, and turn the heat back on, the temperature will go down.
Cooking review
5.00
score
  • 612*****
    score
    It's the taste of chi-go. The kids went back and forth, so I couldn't even take pictures... I should buy another bag next time. It was easy to fry and the sauce was fantastic. I always dip it in ketchup, but SoSo succeeded today... Thank you.
    2021-04-11 12:55
  • 135*****
    score
    The sauce is so good I made it spicy with Vietnamese pepper. Good
    2018-09-28 19:07
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