Firm Chicken Livers a la Bistek dressed with onions and a tart lemon-soy sauce combination. Crunchy and delectable, they’re amazing as a hors d’oeuvre or supper dinner!
Table Of Contents
- Why you’ll love this crispy chicken livers recipe
- Cooking tips
- How to serve
- Storing leftovers
- More Bistek Recipes
- Crispy Chicken Livers a la Bistek
Hi, guys! It’s throwback Friday here on Kawaling Pinoy and featured is a fried chicken livers recipe first published on the blog in May 2015. I am updating it with new photos along with a few tips to help you recreate it effortlessly at home.
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 sort of whipped up freestyle years ago and it has quickly become a family favorite.
Loaded with garlic and onions and lightly doused in a citrus sauce made of calamansi juice and soy sauce, I suppose, crispy chicken livers a la bistek is the closest thing to describing its flavor profile. If you love the tangy-salty taste of our Filipino beef steak, then this budget-friendly version should be on your menu rotation.
Why you’ll love this crispy chicken livers recipe
Chicken liver is definitely an acquired taste, but if you get past the “gag” factor, you’ll discover its many benefits as a superfood.
- It’s an economical source of protein and is relatively cheaper than most cuts of meat.
- It’s a nutrient powerhouse rich in iron, folate, Vitamin A, and essential fatty acids.
- It’s versatile and can be used in a variety of recipes as well as easy and quick to cook.
- Cooked properly, it can be a delicious addition to your dinner repertoire.
- Delicately flush the chicken livers to free of blood and wipe them off with paper towels as the additional dampness caught under the breading will make them soaked and hold them back from searing appropriately.
- For light and fresh breading, utilize a combination of flour and cornstarch. I prepared it basically with salt and pepper yet feel to add garlic powder, paprika, or bean stew powder. Simply note that anything mixed with spices you add will influence the general taste of the dish.
- For a super crunchy surface, utilize enough and the right sort of oil with high smoke focuses like canola, safflower, or nut oil. Heat the oil to the ideal temperature scope of 350 F to 375 F. Try not to pack the skillet, cook the liver in clusters depending on the situation to keep the temperature from plunging.
- To hold the chicken liver back from deteriorating, ensure the oil is sufficiently hot and don’t turn them to an extreme. Permit them to brown and fresh appropriately on one side prior to turning to the opposite side.
- Throw the seared livers BRIEFLY in the lemon-soy sauce to keep up with their surface. For the most crunch, you can likewise organize the liver on a serving platter, embellish it with onions, and shower the warmed sauce.
How to serve
Serve these crispy chicken livers a la bistek as an appetizer with your favorite drinks or as a main dish with steamed rice.
- The dish is best enjoyed freshly cooked as the fried livers lose their crunchy texture over time. If you do have leftovers, transfer them to an airtight container and store them in the refrigerator for up to 3 days.
- Reheat in the microwave at 1 to 2-minute intervals or until completely warmed through. Make sure to not overcook to keep from toughening.
More Bistek Recipes
Crispy Chicken Livers a la Bistek
- 2 pounds of chicken liver, cut into halves
- 3/4 cup flour
- 1/4 cup cornstarch
- 2 teaspoons salt
- 1/4 teaspoon pepper
- canola oil
- 2 lemons, juiced (about 1/2 cup juice)
- 1/2 cup soy sauce
- 1/2 cup water
- 1 small onion, peeled and sliced thinly into rings
- 1 head garlic, peeled and minced
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 the 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 of 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 the sauce is slightly thickened.
Transfer to a serving platter and garnish with onions. Serve hot.