Little chicken heart chops fly like seeds! Pre-marinated and then fried in a pan, the hearts turn out to be soft and juicy on the inside, with an appetizing crispy crust on the outside. It takes a little longer than regular meat chops, but making mini heart chops is easy.
Summary
| Cook Time | 60 min. |
| Total Time | 60 min. |
| Course | Main Dish |
| Servings (Default: 4) |
Ingredients
Ingredients- Chicken hearts – 400 g
- Soy sauce – 2 tbsp
- Lemon juice – 1 teaspoon
- Garlic – 1-2 cloves
- Honey (liquid) – 1 teaspoon
- Potato starch – 2 tbsp
- Flour – 2 tbsp
- Salt to taste
- Ground black pepper – 1 pinch
- Sunflower oil – for frying
Print Recipe
Pin Recipe Instructions
- Rinse the chicken hearts and pat dry with paper towels. Remove any large vessels, excess fat, and films.
- Cut each chicken heart lengthwise but not completely through, then open like a book.
- Gently pound each opened chicken heart to flatten slightly.
- In a bowl, combine honey, soy sauce, lemon juice, pressed garlic, black pepper, and salt. Stir well.
- Place the pounded chicken hearts in the marinade, stir to coat, cover with plastic wrap, and refrigerate for 30 minutes.
- In a separate bowl, combine flour and potato starch. Stir well.
- Working in small batches, coat each marinated chicken heart on all sides with the flour-starch mixture.
- Heat sunflower oil in a skillet over medium heat.
- Fry the breaded chicken hearts for 1 minute on each side until crispy and cooked through (target internal temperature: 74°C / 165°F).
- Repeat with remaining chicken hearts in batches.
- Serve hot with your choice of side dish and sauce.
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