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.
Crispy Chicken Livers a la Bistek
Prep time
Cook time
Total time
Yield: 4 Servings
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.
Hi, tried this recipe and it was so good! But someof the livers had a bitter taste to it, any tips how to avoid that next time?
Hi Rose
The bitter taste might be from the blood? It’s the organ that rids the body of toxins so I think every now and then you’ll encounter pieces with this metallic taste. I haven’t personally tried it but some people soak chicken livers beforehand in milk to draw out some of the blood. I hope this helps.
I recently stumble upon your website on Pinterest and I am now addicted to your website. I came across this recipe and I was instantly attracted to it because I L-O-V-E chicken liver! I have to make a confession though, I am not good at cooking at all! But I love to make desserts (main reason how I got to your website via Pinterest). Anyway, this recipe seems really easy to follow and foolproof as well so I think I’m going to give it a try. Will you know…
Thanks and keep those recipes coming!
Hi Grace
I hope you try these chicken livers, they’re delicious and one of my favorite dishes 🙂