This recipe should have been up a good half hour ago but I spent a good while trying to come up with a jazzy name for it. This is a dish I just kinda whipped up freestyle years ago and which quickly became a personal/family favorite. Loaded with garlic and onions and lightly doused in a citrusy sauce, I suppose, crispy chicken livers a la bistek is the closest thing to describing its flavor profile. Give it a try for dinner tonight and let me know what you think.
img source: kawaling pinoy
Ingredients
- 2 pounds chicken liver, cut into two
- ¾ cup flour
- ¼ cup cornstarch
- 2 teaspoons salt
- ¼ teaspoon pepper
- oil
- juice of two lemons (about ½ cup)
- ½ cup soy sauce
- ½ cup water
- 4 to 5 cloves garlic
- 1 small onion, peeled and sliced thinly into rings
Instructions
- Rinse chicken liver and pat dry.
- In a bowl, combine flour, cornstarch, salt and pepper. Dredge liver in flour to fully coat.
- In a pan over medium heat, heat about 2-inches deep of oil. Add liver and cook, turning as needed, until golden and crisp. With a slotted spoon, remove from pan and drain on paper towels. For crispy results, cook in batches and do not overcrowd pan.
- In a bowl, combine lemon juice, soy sauce and water. Set aside.
- In a skillet over medium heat, heat about 1 tablespoon oil. Add onions and cook, stirring regularly, for about 1 minute or until half done. Remove from pan and keep warm. Add garlic to pan and cook, stirring regularly, until lightly browned and aromatic. Add lemon-soy sauce mixture and bring to a boil.
- Add chicken livers and gently toss to coat. Continue to cook for about 1 to 2 minutes or until heated through and sauce is slightly thickened. Serve hot.
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