Popcorn chicken gizzards

Trim the gizzards, cutting away the tough muscle and the fat and throwing them out.

Mix the cornstarch, plain flour and sweet rice flour with the salt, the egg and a pinch of baking soda into a sticky batter.

Toss the olives with about a tablespoon of flour so they coat, and add them to the batter with the gizzards.

Heat the oil and drop the battered pieces in using two spoons.

Deep fry until golden brown and crunchy, then drain on paper towel.

Grind about a tablespoon of sesame seeds.

Mix the ground sesame with the lemon, mayonnaise, soy sauce and honey for a dipping sauce.