Hi! So….. it’s been crunch time, which unfortunately means that the kitchen goes quiet for a while. I’m back now with an easy and delicious way to prep one of my favourite foods- Chicken liver

Liver understandably gets a bad rap- if not prepared properly, its bitter, gamey and chalky. It doesn’t have to be this way!

1. Soak and Marinade: soaking and marinading in dairy + acid neutralises the bitterness gameness
2. Season: Strong flavours buffer strong flavours! Spices make all the difference
3. Add (or remove) Texture: A nice crispy crust is a great contrast to the mushiness. On the other hand, might as well give up and puree
4. DO NOT OVERCOOK…………

There are plenty of great (air)fried liver recipes online….. What’s my contribution? Asian flavours of course! This recipe combines gochujang (spice), pickled pepper (spice and acid) and greek yoghurt (dairy and acid) for an easy, budget friendly and, most importantly, delicious dish even the offal averse will enjoy

Let’s get cooking!

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Ingredients

• 1 lb Chicken livers, rinsed and trimmed
• 1/4th cup greek yoghurt
• 1.5 tbsp gochujang
• 1.5tbsp liquid from pickled jalapeños
• 2 tbsp water
• Salt, to taste
• garlic powder, to taste
• Cayenne pepper, optional

Directions

1. In a bowl, mix yoghurt, gochujang, pickle liquid and water until blended. Add livers, cover and soak for at least 1 hours
2. Drain the marinade and season livers with salt, garlic powder and other spices if using
3. Preheat air fryer to 400F. Air fry for 5 minutes, flip and cook for an additional 4-5 min or until cooked through.
4. Serve and enjoy!

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That’s it for today! I’ll be back soon with new recipes. Until then, Bye!!

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