Spicy and Sweet Stir-fried Chicken Feet
The Ultimate Late-Night Snack at Home! Golden Recipe for Spicy and Sweet Stir-fried Chicken Feet
Craving spicy and sweet chicken feet with a cold beer on a Friday night? If you thought making them at home was too difficult or expensive compared to dining out, think again! This recipe reveals how surprisingly simple it is to enjoy delicious stir-fried chicken feet right in your own kitchen. With their chewy texture and irresistible spicy-sweet sauce, they’re dangerously addictive! Let’s get started right away♡
Main Ingredients- 800g prepared chicken feet
- 1 large green onion (scallion)
- 3-4 Tbsp all-purpose flour (for cleaning chicken feet)
- A pinch of toasted sesame seeds (for garnish)
Spicy and Sweet Sauce- 3 Tbsp gochujang (Korean chili paste)
- 5 Tbsp soy sauce
- 2 Tbsp cooking wine (like mirin)
- 2 Tbsp sugar (or adjust to taste)
- 2.5 Tbsp minced garlic
- 1/2 Tbsp finely chopped Cheongyang chili pepper (adjust for spiciness)
- 1 Tbsp gochugaru (Korean chili flakes, for color and spice)
- A pinch of whole peppercorns (for boiling)
- 2-3 bay leaves (for boiling)
- 3 Tbsp gochujang (Korean chili paste)
- 5 Tbsp soy sauce
- 2 Tbsp cooking wine (like mirin)
- 2 Tbsp sugar (or adjust to taste)
- 2.5 Tbsp minced garlic
- 1/2 Tbsp finely chopped Cheongyang chili pepper (adjust for spiciness)
- 1 Tbsp gochugaru (Korean chili flakes, for color and spice)
- A pinch of whole peppercorns (for boiling)
- 2-3 bay leaves (for boiling)
Cooking Instructions
Step 1
Rinse the chicken feet thoroughly under running water, then soak them in cold water for about 10 minutes to remove any remaining blood. You can adjust the soaking time based on the chicken feet.
Step 2
Add 3-4 tablespoons of all-purpose flour to the drained chicken feet and rub them vigorously with your hands until the slimy texture is gone. Rinse the flour off thoroughly under running water. This step is crucial for removing any unwanted odor.
Step 3
Place the cleaned chicken feet in a pressure cooker. Add 2-3 bay leaves, a pinch of whole peppercorns, and about half a paper cup (approx. 50ml) of cooking wine to help remove any gamey smell. Close the lid, and once the pressure cooker starts whistling, cook on medium-low heat for 25 minutes. (If you don’t have a pressure cooker, boil in a regular pot with plenty of water for about 40-50 minutes.)
Step 4
Once the steam in the pressure cooker has completely subsided, open the lid and carefully remove the cooked chicken feet. Do not discard the cooking liquid; set it aside. It will add extra flavor when stir-frying.
Step 5
Rinse the boiled chicken feet gently under cold running water to cool them down. Be gentle when rinsing, as the chicken feet can become quite tender and may fall apart if handled roughly after pressure cooking.
Step 6
Now, let’s make the spicy and sweet sauce. In a bowl, combine 3 tablespoons of gochujang, 5 tablespoons of soy sauce, 2 tablespoons of cooking wine, 2 tablespoons of sugar, 2.5 tablespoons of minced garlic, 1/2 tablespoon of finely chopped Cheongyang chili pepper, and 1 tablespoon of gochugaru. Mix well until the sauce is smooth. Adjust the amount of sugar to your preference.
Step 7
Add the chicken feet, which have been rinsed in cold water, to the prepared sauce. Mix them by hand, ensuring each piece is well coated. Let them marinate for at least 10 minutes for the flavors to meld.
Step 8
Heat a pan over medium-high heat. Add the marinated chicken feet and the green onion, cut into large chunks. Adding green onions will impart a fragrant and refreshing taste, enhancing the overall flavor of the chicken feet.
Step 9
Pour in about one cup (approx. 200ml) of the reserved chicken feet broth from Step 3 and mix well. Cover the pan and stir-fry over medium heat for about 7-10 minutes, until the chicken feet are tender and the sauce has thickened. Finally, sprinkle with toasted sesame seeds for a visually appealing and delicious spicy and sweet stir-fried chicken feet. You can add more gochugaru if you prefer it spicier.
