Spicy Boneless Chicken Feet with Wasabi Glaze
Extra Kick of Spice! Deliciously Spicy and Sweet Boneless Chicken Feet with Wasabi
Chicken feet were my younger sibling’s absolute favorite snack when they were little. However, after a bad bout of indigestion, they couldn’t bring themselves to eat them anymore. As autumn arrives, it brings back fond memories of those days, so I decided to recreate this beloved dish. This recipe features the chewy texture of chicken feet coated in a sweet and spicy glaze, elevated by the unique zing of wasabi, creating a truly unforgettable culinary experience.
Main Ingredients- 250g boneless chicken feet
- 5 pieces tteokbokki rice cakes
- 1/2 onion
- 1 stalk green onion
- 1 red chili pepper
- 1 green chili pepper
- A pinch of whole peppercorns
- 1 bay leaf
Spicy Glaze- 2 Tbsp gochujang (Korean chili paste)
- 1 tsp wasabi paste
- 2 Tbsp ginger wine (or mirin)
- 1 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (or mirin)
- A pinch of sesame seeds
- A pinch of sesame oil
- 2 Tbsp gochujang (Korean chili paste)
- 1 tsp wasabi paste
- 2 Tbsp ginger wine (or mirin)
- 1 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (or mirin)
- A pinch of sesame seeds
- A pinch of sesame oil
Cooking Instructions
Step 1
First, rinse the boneless chicken feet thoroughly under cold running water. In a pot, bring a generous amount of water to a boil, and add the whole peppercorns and bay leaf. Once boiling, add the chicken feet and blanch for about 1-2 minutes. This brief blanching step is crucial for effectively removing any gamey odor from the chicken feet, ensuring a cleaner flavor.
Step 2
Peel the onion, wash it, and then slice it into strips about 0.5 cm thick. Avoid slicing them too thick or too thin; this ensures they retain a pleasant texture after stir-frying.
Step 3
Remove the stems from the red and green chili peppers, wash them, and then slice them diagonally at an angle, about 0.5 cm thick. This diagonal cut not only looks appealing but also helps the chilies absorb the sauce better.
Step 4
In a large bowl, combine the gochujang, wasabi paste, ginger wine, gochugaru, sugar, minced garlic, and cooking wine. Mix well to create the glaze. Taste the sauce and, if it seems a little bland, add 1 teaspoon of soy sauce to adjust the seasoning. Feel free to adjust the amount of wasabi according to your spice preference.
Step 5
Heat a pan over high heat. Add the sliced onions and the blanched chicken feet to the pan. Stir-fry vigorously over high heat from start to finish until the onions become translucent and the chicken feet are lightly browned. Stir-frying on high heat for a short period helps maintain the chewy texture of the chicken feet without them becoming mushy.
Step 6
Since the chicken feet have already been blanched, they don’t require extensive cooking time. Once the onions are slightly softened, add the tteokbokki rice cakes, diagonally sliced green onions, red chili peppers, and green chili peppers. Continue to stir-fry for another 1-2 minutes, ensuring all ingredients are well coated with the glaze and heated through. Once everything is cooked and glistening, turn off the heat. For an extra touch of aroma, you can drizzle a little sesame oil and sprinkle some sesame seeds on top before serving.
