Chinese Style Fried Chicken Livers

One of my favourite ways to eat chicken livers is to batter and fry them, Chinese style. 

  • 1/2 lb chicken livers (6 whole livers)
  • 1 TB soy sauce
  • 1 TB rice wine
  • 1 tsp ginger, chopped
  • 2-3 cloves garlic, minced
  • 1 tsp sesame oil
  • 1 egg
  • 1/4 cup flour
  • 1/4 cup cornstarch

Directions

  1. rinse livers and cut in half, trim off any stringy connective tissues. Pat dry and put in bowl.
  2. Season with 5 spice powder, black pepper, cayenne
  3. add soy sauce and wine, sesame oil, garlic and ginger. Stir welll to coat evenly with marinade.
  4. allow to marinate for 30 minutes
  5. in a seperate bowl, mix flour and cornstarch. Add more seasonings to taste.
  6. add beaten egg to livers and stir to coat
  7. sprinkle in flour mixture and stir gently to evenly coat each piece of liver in batter
  8. deep fry for a couple of minutes in hot oil
  9. serve with sriracha or soy sauce and chili oil

Note

The original recipe called for half liver and half gizzards, but I find the gizzards are tough and chewy when cooked like this. The livers are crisp outside and creamy inside. 

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