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

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

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Instructions

1. Rinse the chicken hearts and pat dry with paper towels. Remove any large vessels, excess fat, and films.
2. Cut each chicken heart lengthwise but not completely through, then open like a book.
3. Gently pound each opened chicken heart to flatten slightly.
4. In a bowl, combine honey, soy sauce, lemon juice, pressed garlic, black pepper, and salt. Stir well.
5. Place the pounded chicken hearts in the marinade, stir to coat, cover with plastic wrap, and refrigerate for 30 minutes.
6. In a separate bowl, combine flour and potato starch. Stir well.
7. Working in small batches, coat each marinated chicken heart on all sides with the flour-starch mixture.
8. Heat sunflower oil in a skillet over medium heat.
9. Fry the breaded chicken hearts for 1 minute on each side until crispy and cooked through (target internal temperature: 74°C / 165°F).
10. Repeat with remaining chicken hearts in batches.
11. Serve hot with your choice of side dish and sauce.