Chinese Chicken Livers
Submitted by holtcpa
Chicken livers soaked overnight in soy sauce and lemon juice, dredged in flour, and wok-fried golden with onions. A savory, crispy-edged appetizer with only 5 ingredients and zero fuss.
YIELD
8 servingsPREP
10 minCOOK
25 minREADY
6 hrsChicken livers don’t get enough love, and this recipe might just change your mind about them.
An overnight soak in soy sauce and lemon juice does two things: it tames the strong, mineral flavor that puts some people off, and it seasons the livers all the way through.
The next day, a quick dredge in flour and a fast fry in a hot wok gives them crispy, golden edges with a creamy, rich center.
Onions fried alongside turn soft and sweet, making the whole plate disappear faster than you’d expect.
Pro Tips
- Cut the livers in half so the marinade can penetrate evenly. Whole livers stay raw-tasting in the center.
- Don’t skip the overnight marinade. A quick soak won’t cut it here. The lemon juice needs time to mellow the liver flavor.
- Pat the livers dry before dredging in flour. Wet livers won’t get a crispy crust.
- Cook over high heat in the wok. You want a hard sear on the outside while keeping the inside just slightly pink and creamy.
Ingredients
Directions
Combine lemon juice and soy sauce, pour over livers and refrigerated over night.
Drain livers and dredge in flour.
Heat oil in wok.
Fry livers and onions together until livers are golden brown
Comments
