Tag: sous vide

I bought chicken gizzards because it’s a cheap, delicious, and I love the texture. This time, I tried cooking it with sous vide. It was more velvety than just cooking it in the pan and frying it gave it a crunchy bite. It almost reminds me of popcorn chicken.. almost.

Ingredients

• chicken gizzards
• mochi flour
• salt
• white pepper
• canola oil

Instructions

1. Vacuum seal and sous vide chicken gizzards at 140F for 24 hours. (I used an Anova circulator)
2. Take chicken gizzards out of the bag and pat them dry with paper towels.
3. Douse the dried chicken gizzards with mochi flour.
4. Heat up the pan (I used cast iron) with a little canola oil. Wait till it gets hot.
5. Throw the chicken gizzards in the pan and wait for all the flour to cook and sizzle!

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