Air-Fried Chicken Gizzard Chilli-Garlic Crisps
Gizzards cooked until tender, coated in seasoned corn flour, air-fried crisp and tossed in a hot chilli-garlic oil.
Raw materials
Gizzard needs to be cooked tender first. The air fryer then crisps the outside.
Ingredients
Method
Dry the cooked gizzard on paper before coating. Wet pieces will not crisp.
- 01Thaw
Thaw the chicken in the fridge overnight, about 12 hours, still in its pack. Never thaw on the counter. Pat dry before cooking. Rinse the gizzard and pat dry.
- 02Cook until tender
Pressure cook the gizzard with the salt, turmeric and water for 20 minutes, or simmer covered for 40 minutes, until tender. Drain.
- 03Dry and slice
Spread on paper towels to dry for 10 minutes. Cut large pieces in half.
- 04Coat
Toss the gizzard with the corn flour, chilli flakes, pepper, garlic powder and salt. Spray with oil.
- 05Air fry
Cook at 200 °C in a single layer for 12 to 15 minutes, shaking halfway, until crisp. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 06Toss in the oil
Heat the oil, fry the garlic and chillies for 1 minute, stir in the soy sauce and toss with the crisps. Top with spring onion.
Questions
Can I skip pre-cooking?+
No. Raw gizzard stays tough. The tender simmer first is what makes the crisps work.
Can I deep fry instead?+
Yes. Fry at 180 °C for 3 to 4 minutes after the tender cook.