Salt & Pepper chicken gizzards 鹽和胡椒雞胗 – Special

Salt & Pepper chicken gizzards 鹽和胡椒雞胗 – Special

One of my vices is chicken gizzards. It’s not often that I can buy them here in the UK. Sometimes I do not see any fresh ones for more than a year. They can usually be found in Chinatown but I seldom travel down to London.  However when I do get them this is how I like to eat mine. 

I have tried to convince my family that crispy chicken gizzards with a glass of cold beer and a good film is the bomb but I have yet to convince them. Thus whenever I cook this dish I have to eat them all by myself over a 2 day period but I am certainly not complaining. 


Salt & Pepper chicken gizzards 鹽和胡椒雞胗


  • 500 g chicken gizzards

The Cleaning

  • 3 tbsp salt
  • ½ cup tamarind juice
  • 3 tbsp bicarbonate soda

The Marinate

  • 1 tbsp Marsala curry powder
  • 1 tbsp turmeric powder
  • 1 chicken Oxo cube

The Frying

  • 2 tbsp cornstarch
  • 2 litre oil for frying

The Assembly

  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp 5 spice powder
  • ½ tsp chilli flakes
  • ½ tsp sugar
  • 1 bunch of fresh coriander
  • 1 fresh red chilli minced
  • lime


Washing the chicken gizzards

  • This is a very important part. Wash them and peel off any yellow skin bits and fats. Then drown them with salt and let them soak. After 15 minutes wash off the salt and rinse clean. Next pour the thick tamarind juice all over, rub and set aside another 10 to 15 minutes. Lastly wash with the bicarbonate soda. Drained and your chicken gizzards is ready to be boiled.
  • Place the cleaned chicken gizzards into a pot and top with water. Bring to boil and turn the heat off. Drain.

Marinade the chicken gizzards

  • Place the chicken gizzards into a bag and add in all the marinates – Marsala curry powder, turmeric powder and chicken Oxo cube. Leave them marinating in the bag in the fridge until you are ready to fry them.

Frying the chicken gizzards

  • Put the oil to heat. As the oil is heating place the cornflour inside the marinated chicken gizzards bag and give it a good shake to coat. Fry the chicken gizzards till crispy. Remove and set aside until you have done all of them.

To Assemble.

  • In a clean pan on low heat toast the combined spices – salt, pepper, 5 spice, sugar and chilli flakes. When you smell the fragrance spices add in the crispy gizzards. Give everything a good toss and add in the fresh red chillies and coriander. Serve with lime wedges.


With a cold beer this is a good snack.

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