Korean Spicy Stir-fried Chicken Feet
Quick answer
- Total time
- 50 min
- Level
- Hard
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Chicken feet are mostly skin and cartilage, with a sticky, gelatinous chew, and the meat is nibbled off between thin bones.
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Boiling them first strips the slippery coating so the gochujang and chili flake sauce clings thickly. How hot it gets comes down to the number of cheongyang chilies.
Ingredients
Instructions
- 1
Trim the nails from 600 g chicken feet, then rinse under running water while rubbing between the folds.
Drain them briefly so excess water does not splash later, but keep them ready for pre-boiling.
- 2
Put the chicken feet into boiling water and boil over medium heat for 10 minutes.
Once surface slime and odor reduce, rinse with cold water, then drain in a sieve until no large droplets remain.
- 3
Mix 2 tbsp gochujang, 1.5 tbsp gochugaru, 1 tbsp soy sauce, 1 tbsp minced garlic, and 1 tsp sugar until smooth.
- 4
Heat 1 tablespoon cooking oil in a wide pan over high heat, then add the drained chicken feet.
Stir-fry for 3 to 4 minutes, turning often, until the surface looks drier and lightly browned.
- 5
Lower the heat to medium and add the sauce.
Stir-fry for 3 to 4 minutes, scraping the pan bottom so the chili paste does not burn, until the sauce thickly clings to the chicken feet.
- 6
Slice 2 green chilies on the diagonal and stir them in for just 1 more minute.
When the chili aroma rises and the sauce looks glossy, turn off the heat and serve the dish hot.
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