Korean Chicken Gizzard Stir Fry (Dak Ddong Jjip)
Dare to be different? This recipe uses chicken gizzard and hearts. Even better is that they're keto and low in carbs.
Soup Pot (for boiling)
Frying Pan or Wok
Protein & Veggies
- 5 oz Chicken Gizzard
- 5 oz Chicken Heart
- ½ whole Onion
- 10 whole Garlic Cloves
- 1 whole Jalapeno
- 1 tbsp Garlic, minced Garlic Powder can be substituted
- 1 tbsp Sesame Oil
Cleaning the Chicken
Cut the gizzard and hearts into bite sized pieces. Remove any membrane.
Add gizzards and hearts to a bowl. Fill it up with cold water. Mix with 2 tablespoons of baking soda or flour and scrub any sediments and dirt off. Rinse a few times or until water is clear.
In a pot, fill it up with water. Add a pinch of salt and turn heat high. Bring to a boil. Once water comes to a rolling boil, add the chicken gizzard and hearts. Boil between 5-7 minutes. Then strain chicken and run in cold for a few minutes to cool it down.
Marinate the Chicken
Now that the chicken gizzard and hearts are cleaned and partly cooked, we will marinate them. Move the gizzard and hearts to a bowl, pour 1 tbsp of sesame oil and minced garlic over the gizzard and hearts. Add in a pinch of salt and black pepper. Mix together. Let it set to absorb the flavors.
It's Stir Frying Time!
In a frying pan or wok, heat it to medium. Let it warm up (about 2 minutes). Pour in 1 tbsp of cooking oil, add in the veggies: Minced Garlic, Garlic Cloves, Jalapenos, and Onions. Let it cook for about 3 minutes or when onion begins to brown. Stir occasionally.
Add the marinated chicken gizzard and hearts. Increase heat to medium-high. Stir in with the veggies and cook for another 2-3 minutes or when chicken becomes golden brown and crispy. Then your stir fry is ready.Note: If you like your meats and veggies a little charred, then you can increase the heat to high. If you dislike burnt parts, then you can reduce heat.
Nutrition info is approximate using the sparkpeople.com recipe calculator, and the carb count does not count sugar alcohols. It is your responsibility to check the accuracy of all nutritional facts posted here, especially if you have a medical condition, in which case you should consult with your doctor before using any of the recipes.
Calories: 341.3kcal | Carbohydrates: 9.3g | Protein: 24.2g | Fat: 20.6g | Saturated Fat: 4.2g | Polyunsaturated Fat: 6.2g | Monounsaturated Fat: 8.7g | Cholesterol: 189.3mg | Sodium: 447.8mg | Potassium: 327.4mg | Fiber: 1g | Sugar: 1.6g