Crispy Breaded Chicken Hearts in Honey-Soy Glaze

1. 1 Chicken heartspack 500 g ≈ $2.50 180 g
2. 2 Soy sauce 11 ml
3. 3 Lemon≈ $4.70 per kg 3 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Honey 3 g
6. 6 Ground black pepper 1 g
7. 7 Starch 11 g
8. 8 Wheat flour 30 g
9. 9 Sunflower oil 14 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse chicken¹ hearts, trim off membranes and clots, then slice lengthwise almost all the way through and open like a book.

2. Pound the hearts flat on both sides with a mallet, leaving the membrane intact.

3. Grind garlic⁴ finely, then mix with black pepper, soy sauce, lemon³ juice, and honey.

4. Pour marinade over the hearts and let sit for 30 minutes.

5. Mix flour with cornstarch, then coat the hearts evenly in the mixture.

6. Heat oil in a skillet over medium heat and fry the hearts for 4–5 minutes per side until golden and fully cooked through (no pink remains).