Crispy Chicken Livers a la Bistek

4.25 from 8 votes

Fried Chicken livers with onions, garlic, and a tangy, savory lemon-soy sauce for an easy, tasty, and budget friendly dinner meal!

Prep Time15

Cook Time20

Total Time35

Course: Main Entree

Cuisine: Filipino

Servings: Servings

Calories: 424kcal

Rinse chicken liver and pat dry.
In a bowl, combine flour, cornstarch, salt, and pepper.
Dredge liver in flour mixture to fully coat.
In a pan over medium heat, heat about 2-inches deep of oil.
Add liver in batches and cook, turning as needed, until golden and crispy. With a slotted spoon, remove from pan and drain on paper towels.
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 and sauce is slightly thickened.
Transfer to serving platter and garnish with onions. Serve hot.

Gently rinse the chicken livers to rid of blood and pat dry with paper towels, as the extra moisture trapped under the breading will make them soggy and keep them from frying properly.
To keep the chicken liver from disintegrating, ensure the oil is hot enough and do not turn them too much. Allow them to brown and crisp properly on one side before flipping them to the other side.
Toss the fried livers BRIEFLY in the lemon-soy sauce to maintain their texture. For the most crunch, you can also arrange the liver on a serving platter, garnish with the onions, and drizzle the heated sauce.