Crispy Chicken Gizzards and Chrysanthemum Greens with Grated Daikon Ponzu
Crispy, chewy chicken gizzards are paired with fragrant chrysanthemum greens and refreshing grated daikon, then finished with bright, citrusy ponzu. A light yet satisfying Japanese dish that makes an excellent appetizer or drinking snack.
If you love dishes with plenty of texture, this crispy chicken gizzard recipe is worth trying. Lightly coated in potato starch and pan fried until crisp on the outside, the gizzards keep their signature chewy bite while taking on a deliciously savory crust.
Fragrant chrysanthemum greens and juicy grated daikon keep the dish fresh and balanced, while ponzu adds a bright citrusy tang that cuts through the richness. Finish with a sprinkle of shichimi togarashi for a gentle kick. It is simple, refreshing, and especially good with a cold beer or glass of sake.
What you'll need
- Chicken gizzards 10 pieces
- Chrysanthemum greens 1 bunch
- Grated daikon about ⅓ of a medium daikon
- Ponzu sauce 5 tbsp, divided
- Potato starch as needed
- Neutral cooking oil as needed
- Shichimi togarashi to taste
- Salt a pinch, for blanching
How to make it
Cut the chrysanthemum greens into easy to eat lengths. Blanch in boiling water with a pinch of salt for 1 to 2 minutes, then transfer to cold water. Drain and squeeze out excess moisture.
Prepare the chicken gizzards by cutting each one in half through the center. Trim away the tough silvery skin on both sides, then make a few shallow slits in the thicker parts so they cook evenly.
Lightly coat the gizzards with potato starch. Heat enough oil to generously coat the bottom of a frying pan and pan fry the gizzards until crisp and golden on the outside and fully cooked through.
Place the chrysanthemum greens and cooked gizzards in a bowl and toss with 2 tablespoons of ponzu. Transfer to a serving plate, top with grated daikon and the remaining 3 tablespoons of ponzu, then finish with shichimi togarashi if desired.
Tips
- Removing the tough silvery skin from the gizzards makes them easier to eat while keeping their pleasantly chewy texture.
- Squeeze the chrysanthemum greens well after blanching. Excess water can dilute the ponzu and make the finished dish watery.
- Add the grated daikon just before serving for the freshest flavor and texture. Shichimi togarashi is optional, but its gentle heat works especially well with ponzu.
What to drink with it
