Appetizer: Japan – 砂肝唐揚げ ▶ Sunagimo Karaage (Fried Chicken Gizzards)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 6 min

Additional 45 min

Total 51 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) chicken gizzards, cleaned and halved if large
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) sake or dry sherry
1 tsp (5 ml) sugar
1 tsp (5 ml) grated fresh ginger
1 clove garlic, grated (optional)
1 / 2 cup (60 g) potato starch or cornstarch
Vegetable oil for frying
Lemon wedges and Japanese mayonnaise for serving

Show original ingredient measurements

1 lb / 450 g chicken gizzards, cleaned and halved if large
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) sake or dry sherry
1 tsp sugar
1 tsp grated fresh ginger
1 clove garlic, grated (optional)
1 / 2 cup (60 g) potato starch or cornstarch
Vegetable oil for frying
Lemon wedges and Japanese mayonnaise for serving

Instructions

1. Marinate gizzards 30–60 minutes in soy sauce, sake, sugar, ginger and garlic.
2. Dredge marinated gizzards in potato starch to coat evenly.
3. Heat oil to 340–350°F (170–175°C) and fry gizzards in batches 3–5 minutes until crisp; for extra crispness, rest briefly and fry a second time 1–2 minutes.
4. Drain on paper towels.
5. Serve with lemon wedges and Japanese mayonnaise; sprinkle with shichimi togarashi if desired.