An easy grilled chicken heart recipe made in a frying pan. Careful preparation removes any gamey flavor, resulting in a delightful chewy texture and a perfect sweet and savory sauce. Easy to eat with toothpicks, this is perfect as a snack or for bento boxes.
Ingredients
Main Ingredients (2 servings)
- Chicken Hearts 200g
Seasonings
- [A] Soy Sauce 1 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- [A] Sugar 1/2 tbsp
Steps
- Make a cut in the center of the 200g Chicken Hearts, going halfway through but not all the way. Make additional cuts around the middle of each side to open them up. Remove any white fatty bits if desired.
- Rinse out any blood clots from the inside of the opened chicken hearts under cold running water and clean them thoroughly with your fingertips.
- Pat the chicken hearts dry with paper towels.
- Place the dried chicken hearts on a flat surface and insert toothpicks perpendicular to the cuts. To make it easier, hold the chicken heart with one hand and insert the toothpick parallel to the cutting board.
- Heat oil in a frying pan over medium heat.
- Once the pan is hot, place the chicken hearts with toothpicks inserted, cut side down, and cook until browned.
- Flip and cook the other side until browned.
- Once both sides are browned and the chicken hearts are cooked through, wipe off any excess oil and moisture with paper towels.
- Add 1 tbsp Soy Sauce, 1 tbsp Mirin (Sweet Rice Wine), and 1/2 tbsp Sugar. Increase heat to medium-high and cook until the sauce has reduced and coated the chicken hearts.
- Once the sauce has thickened and coated everything, transfer to a serving dish.
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