How to: Korean Chicken Gizzard! 2 Ways

[@FutureNeighbor]

This dish is typically enjoyed as ANJU (the Korean term for 'drinking food'). Crack open an ice cold beer or some soju... and enjoy! (NO RICE ALLOWED 🕺)

[@valentinaminauro352]

I love me some gizzards💖💥🌟😎✌

[@jeanjewelmallari7534]

Did you just split the 400 grams into two recipes? or is it 400 grams each? Thanks!

[@geneard639]

My family was poor, so gizzards were nearly a staple growing up. So, my family would clean them a bit, rinse them off but not slice them up into smaller bits. They cooked them in a pressure cooker with just plain water and salt for 10-15 minutes, this cooked them and made them a bit 'fluffy'. After the pressure cooker, they would take out the gizzards and do a simple flour dredge and fry them, and use the left over stock to make rice with, and after frying the gizzards they would drain most of the oil from the pan but put 2 tablespoons back in with some flour and make some gravy. 1 pot, 1 pan, gizzards with rice and chicken gravy. After I hit the US Navy, I was in Florida and our local minimart sold fried gizzards and you could get them with buffalo sauce, which is just as awesome as buffalo wings!

[@pickledginger5876]

Gene Ard - I'm so in love with gizzards and livers! So hard to get nowadays - sad!

[@geneard639]

@@pickledginger5876 yeah, around these parts in Connecticut one is hard pressed to find whole chickens even.

[@pickledginger5876]

Dario Hall - twenty five yrs ago, I used to get them at a place called Richie's Chicken, in the Dallas area. Delicious, inexpensive, and kept me from going hungry MANY a time.

[@kimberlygoodwin8500]

Dario Hall Chicken Express has them.

[@janiceinFL]

I pre-cook gizzards as well! You can pressure cook or just simmer with your choice of spice along with salt, till tender. Then fry those yummy gizzards using Daniel's recipe or however you normally fry/deep fry, but fry time is only to brown/make crunchy because they are already cooked through! Inexpensive protein if you are on a budget!

[@fabell6]

I’ve tried chicken gizzards before in southern US and liked it.The fried gizzards you did look so good!

[@FutureNeighbor]

I would love to taste chicken gizzards from the South - actually any type of Fried Chicken from the South!!

[@charnaeyoung9815]

Future Neighbor I’m from the south and chicken gizzards are really good here. The fried chicken can be good too but I personally enjoy KFC “Korean fried chicken.”

[@merlynnthegreat]

@@FutureNeighbor Alton Brown has a great recipe for southern fried chicken!

[@Sauvee2.0]

The second version definitely. I had it once in a Korean here in Paris and I was going back just to eat them. I. really love the crunchiness and the spicy kick. So hungry now ?!

[@xuhey]

Delicious here in Panama i made it on rice with kimchee taste heavenly

[@unorthodoxpeach]

I would like to tey both of these with chicken hearts too. I when I fry gizzards I normally have hearts too

[@IndoPersian1969]

yup, me too.

[@unknowndeoxys00]

My dog loves to eat plain gizzards when I can find some, and my dad likes them braised in soy sauce. I couldn't get into them before because they're so tough, but I've been dying to try fried gizzards. Because fried battered anything is amazing 😋 Ty for the recipe and boiling trick!

[@alexho9147]

These recipes are really easy to follow the fact that you aren't at 1 mil subs surprises me

[@Antira19]

Oh man!!! Thank you so much for sharing! My mom loves chicken gizzards and here in Canada 🇨🇦 she just fry’s them on the stove and as a kid, I put ketchup on them. I’ll have to make the stir fried version for her. I’ve been introducing her to more Korean and Japanese recipes lately and she enjoys them

[@moonwalker794]

Looks amazing! I love organ meats and stomach in puerto rico we have a stew (sancocho) made with beef tripe and chicken(every family has a different recipe but my family just uses these two meats) we use taro like a potato, yucca, etc. Unfortunately, when I try to tell my peeps over here in California what they are missing out with on cuts other than breast, drumstick, and thigh they can't handle it lol

[@MaNkYmInX]

Yum! I love both versions but if I had to choose, then the first one. Do the chicken liver next time! :)

[@helenehuynh9375]

Yaaas you did it ! I can't wait to make it for my family ! :D Thank you

[@stevensibbet5869]

Tried both of these recipes, one yesterday, one today, and they're both good.

[@arenjamir3983]

Saved.. I am definitely trying it😋

[@neemie]

So excited for this!!!

[@rosales91]

Another good video as ALWAYS but the song choice was on point!

[@TeenaTee1]

When I was a kid my dad used to make chicken gizzards but he never boiled them and I didn’t like that crunchy texture. I may have to revisit this childhood “You’re not getting up until you finish your plate!” dish but with the boil method instead haha. Thanks for the tip Dan-yul!!!

[@FutureNeighbor]

Oh, I think chicken gizzards would've been tough for me as a kid! But if you do get "forced" to try it when you're young, it seems like you come around later to it in life heh!

[@TeenaTee1]

Future Neighbor So true! I like a lot of stuff now as an adult that I couldn’t even stomach as a kid haha

[@marcelomozo557]

WOW DELICIOUS !!!! CRUNCHY AND SPICY I LOVE THE 2 VERSIONS , , MABUHAY !!

[@robinrowe8025]

Well already got mine in a Crock-Pot . Wish I found this earlier . Want to try the first one . Thinking about the next one but can't handle the heat so weaker kind of pepper. Even green peppers sounds good . Thank you so much . Oh just just described to your channel .

[@gideonTeli]

Growing up... US South... my father use to pressure cook hicken gizzard w salt and onion until tender; cut them; and deep-fry until crunchy. We would eat them with lime and chilies or hotsauce. It was like a treat to us kids.

[@teesong6801]

Crunchy is the only reason I eat them. Love it fried with Tabasco!!

[@geneard639]

Down south we fry them up, and you would be amazed at how well 'Buffalo Gizzards' are. Brining them in Buttermilk for 24-36 hours softens them up a lot.

[@HummerLove]

Daniel, I was born and bred in the South (USA) and these look like some of the best chicken gizzards I have ever seen. I think I would love both versions.

[@banzaiburger9589]

I put them in the instant pot for 35 mins. Comes out so tender! Thanks for your wonderful videos.

[@geraldinelim46]

Sure want to try out your recipe

[@user-rc2od8di5o]

oh man already thought about possible beer pairings just from the thumbnail! and i'm excited to try this because i'm only familiar w/ filipino dish using it as cheap meat extender in adobo.

[@ant98tan]

Man great video. I've grown up eating them fried and still eat them today. Love learning new ways to cook my favorite food watching your videos.

[@dezzo999]

Thanks for these recipes! I'm always looking for new ways to enjoy less popular cuts of meat!

[@shinigami01]

You two are so precious and your food is wonderful, I've tried many of your recipes now :)

[@k.leetalon742]

Love gizzards. My Nana from Virginia used to fry these for us as a snack! Nice memories. Thank you

[@nurulASY28]

i love chicken gizzard & normally its just boiled then mixed served soy & seasme oil but looking at these fried ones making me salivate 🤤 gonna try it soon!

[@sknhrmli]

deep fried gizzard is sooooo nice bcs of its chewiness and the spices

[@sjagoeffy]

We call it “kippen maagjes” in Dutch. Which means chicken stomachs We make it as sambal with soy sauce, garlic, onion, peppers (optional ginger) and small cubed potatoes. We boil the gizzards first and then cut it in small cubes. My favorite. It’s crunchy and delicious. It’s a side with Fried rice (nasi) or a main with rice. I like mine to be a combo of gizzards and liver.

[@HummerLove]

Daniel, you're the man!!! Thank you. I MUST try this.

[@alpaktuna]

Where are your grey wooden chopsticks from? They look incredible.

[@gracieosornio9291]

both are my new favorite ! thank you, you're the best future neighbor!

[@swing6936]

I particularly appreciated the quick chicken anatomy lesson

[@QKK337]

Thank you, Dan-yul!

[@islandneni1829]

Looks like karaage! Looks delicious!

[@mssugahill]

I love fried gizzards! And I liked them slow cooked too!!

[@insomniacooks]

Informative, the music samples made me subscribe ✊🏾

[@unknowndeoxys00]

Update on my first deep-fried gizzards, Future Neighbor style - amazing. Especially double-fried, and with that spicy mayo dip. 😀 It's as if frying helped it take on another level of tenderness, and the gaminess was nearly nonexistent. I gotta try it with Cajun seasoning next time.

[@fancynancy6467]

Yum yum yum. Im gonna try this after my diet. Thank you. Nice tips on making it tender. Usually we African americans just fry and chew. Yum.

[@cherrycordiaI]

There seriously needs to be a Black American soul food/Korean fusion restaurant. Gizzards are a family favorite and this is quite similar to how we prepare it.

[@janiceinFL]

I love chicken gizzards and my preparation is pretty close to your first one! But now I will be trying the 2nd version, it looks yum and no frying in oil!

[@Detalle]

I can’t wait to try the second one. It does look BOMB!!!! 🤤🤤🤤

[@sueannmartin3357]

I love the.music selection.

[@Annie1962]

learn something new everyday - I read manga and a lot of it is Korean (translated to English). Characters often go to a mean like from a caravan with pergolas and they eat outside. They talk about a dish called chicken gizzards. So now I know We call these chicken giblets in Australia - now I know, I just put them on order, cheap! I will check out these recipes!

[@MarcyTrinidad]

That white powder you put in the ziplock bag with the gizzard is AP flour or the frying mix already? My other question is, can this be done with chicken liver? Same process except the boiling part? Thanks so much... I just subscribed to your channel. I love Korean food

[@theonetruesarauniya]

Gonna make this for my uncle next time he's here! He loves gizzards like crazy... maybe your way might make it taste better to me as I don't like them. Cheers Daniel! Thanks again for such an amazing recipe.

[@bhmlpn4364]

A new way to fry gizzards for my mom! Thank you for posting. She loves gizzards that are tender, yet crispy 😍

[@Nursemomma7]

Your laugh is so adorable!

[@mishdiary]

I will be cooking this for dinner 😆it looks yummy

[@viktoriarodney9714]

This looks so good 😋

[@Dana-45]

Thanks man! I'm totally making these!

[@Nomak863]

The 2nd batch looks more appetizing but I definitely wanna try the fried version 1st!

[@ponkan4132]

My mom loves gizzard! I hope she enjoys this recipe! :)

[@jmarvelleb]

Anju is Pulutan in Filipino. This looks awesome! We'll try it next (quarantine) date night. 💕 Proventriculus is also good deep fried. It is sold as street food here in the Philippines. Chicken Gizzard and chicken liver adobo is great with rice! 😋

[@quicksno]

There's a local joint around here called Maryland Fried Chicken that makes the best fried gizzards. They use peanut oil

[@MsrKSDisque]

Ah, fried chicken gizzards were my favorite drink food back in college in the 1989s in Kansas. Yummm

[@pilar808]

Another fun recipe! In Indonesia we call it ampela. It's Usually paired with their liver,

[@cookielady2801]

Interesting recipe. Thank you.

[@janetday5431]

Thank you ! I always wanted to know how to make chicken gizzards tender. I will definitely be making this dish! Both ways look very delicious!

[@FutureNeighbor]

Yes - the boiling works well! If you want to make it real tender, you can slow boil it for up to 2 hours... But then you lose most of the crunchy texture - which I enjoy ;-)

[@-laodoushunancuisine4641]

Nice gizzard recipe!!! big thank!! Gizzard is so popular in China as well, I have made a chinese version of it, if anyone interested in welcome!

[@issagarden]

Now I know what to bring next week for our get together with my camaraderie’s. Thank you Daniel!

[@aledaabraham1810]

I think this is how they get fried in Southern USA. My mom taught me to fry them the same way except for coating them and then rinsing the flour off.

[@glendadalejones3753]

Fabulous food 🙌🙏🏻👏🏻👏🏻

[@anonanon7139]

I grew up eating gizzards need to make it again

[@tokyotart3523]

Gizzards are bomb, but I have never boiled them first. Going to try this for sure.👍

[@bellla9936]

ahh this reminded me of my mom, we aren't Korean, but she loves the gizzards I might have to try these to give to her

[@delilahshields6959]

I haven't had grizzard in a while, now I have to go & buy some. I love mine deep fried crunchie & can't forget the hot sauce😋🤤😍

[@FutureNeighbor]

Hot Sauce is a MUST!

[@ehanrijanto]

In my area, they only sell gizzard still attached with the liver and heart. Do you have any recipe recommendation for chicken liver as well?

[@CellaBella241]

I love organ meats ... can't wait to try these recipes.

[@rosamenchen9084]

I love your voice, and your videos; they are so soothing. I love chicken gizzards, my guys do not. I think I will make this for them, I think they will like this. Thank you.

[@tiff2106]

Ahhhh chicken gizzards are just the stomach which is just a big muscle. I‘ll have to try this! Thank you! Might even try this with goose as it is always included inside the goose in Germany and I just chuck it into the sauce.

[@awwwkitteh]

4:16 Katie: GOOD! Lmao My fiance loves gizzard, I might try these recipes! Thanks Danyulll

[@nelly5958]

Thank you, Daniel! I sub chicken gizzard with vegan hotdog and it is delicious!

[@burzt1271]

This guy makes some dank as food omm

[@IndoPersian1969]

We eat gizzards in India all the time...cheap...protein rich...delicious. My parents like the whole gizzard, the way you cooked it, but I like cutting out those white bits (tendons?) that connect the muscle. I don't like how tough and chewy they are; I prefer just the muscle bits. Just another option!

[@londonghung3392]

Real beer drinking food: chicken gizzard, heart, liver, (optional chicken intestinesand and/or breast), green onions, garlic, lemon grass, cilantro, basil, lemon, (optional pepper)...boil all meat, coarse slice all meat...fine chopped all herbs, mix ingredients, add salt, black pepper, squeeze lemon. If it's too dry add stock liquid. No measuring, you decide how much meat and how much herbs. Taste great no matter how you make it. Open beer. Eat, drink, repeat. ( if you don't like the gamey taste boil the meat with some lemon grass)

[@Itzagreyunicon315]

Can u pls do a tutorial on how to make gopchang? I LOOOOVE THT SHIT but i cant seem to find a good recipe to make it at home

[@KittyCat260]

I'm not even sure where to start looking for chicken gizzards, as I've never seen them near me... Going to have to look harder now I've seen this video!

[@tiff2106]

KittyCat260 in germany you get them at any god butcher or in the frozen section where the whole frozen chicken are.

[@KittyCat260]

@@tiff2106 whole frozen chickens? Wow. We get various bits frozen but not full ones. Not many proper butchers left now but I'll go looking and keep my fingers crossed! I'm in the UK so I genuinely don't know if it's even something people buy

[@tiff2106]

KittyCat260 butchers are also getting less in Germany but yes we can get whole frozen chicken (either for soup or roasting) in any bigger supermarket. Keeping my fingers crossed that you find some!

[@anidiotsjourney8328]

He did it! You mad lad

[@hind0607]

I love the soy version! The fried version would be my anju, but the soy version would be my banchan.

[@chrissythornhill]

🐥🐔 Chicken Gizzards ? Oh my goodness, haven't had these since just after WW2 . I'm just so intrigued , I'm sure these will taste A Whole Lot Better than the ones I remember ! ❤️

[@Tekkenhornan]

I'll try to get some gizzards next week!

[@Tekkenhornan]

Did they fried ones. Great as a snack but i rather do regular fried chicken since at least in Sweden its the Gizzards are more expensive then regular parts.

[@keerthanar5209]

Hi am from India Tamilnadu south.. They way you explain makes me to eat it in my mind 🤤🤤🤤🤤

[@dbwatx931]

Restaurants in US pressure cook them to tenderize before frying

[@Evieisnumber1]

If I Google gizzard in my country, I can only find dogfood.... sooo can I use a different cut?

[@carolinewilliams3974]

Chilli peppers and surpressed emotions🤣🤣🤣I'm Indian I throw chilli in everything I think my emotions are in a coma🤣love your videos btw

[@美子-t5r]

Yummy 👍😋

[@sindobrandnew]

2:00 So how much do they cost over there? here, usually $4 for 0.4kg Man I really gotta try that deep-fry method some time.

[@softsvthours_6204]

gizzards, my faveeee !!!

[@ZKTillThaWorldBlow781]

Can you do a Korean chicken heart dish if there is any

[@FutureNeighbor]

Hmm.... not that I know of!

[@ZKTillThaWorldBlow781]

@@FutureNeighbor Ah damn that's a shame, definitely gonna try these 2 recipes for now then love chicken gizzards

[@Amanimaisha]

They both look delicious. Will try them both. We call drinking food bitings.

[@colettemcwilliams1325]

Couldn't you use corn starch if you didn't have rice flour?

[@FutureNeighbor]

Yes, that should work as well!

[@unidjagowan1]

Its my favourite part of chicken, daniel😁. Here, we usually cooked the chicken with the organs. Those who gets gizzart or heart will feel special, since its only 1 of them in every chicken🤭

[@star1Lu]

I am sallllllivatiiiing.... Do chicken liver too please 🙏🐔

[@anagil8360]

“So fresh and and so clean, clean” lol

[@riendepemaiz9661]

y'all are so charming. I cant.