Sweet and spicy dim sum chicken feet

original blog post: https://greedygirlcooks.blogspot.com/2018/10/battle-of-chicken-foot.html

Ingredients

3-4 lb chicken foot

To season

1 teaspoon Red pepper flakes

3 teaspoon Soy sauce

1 tablespoon Sesame oil

1 teaspoon Crushed ginger

1 teaspoon Crushed garlic

To fry and soak

1-2 cups oil for frying

A bowl filled with ice cold water

To cook

3 tablespoon Sesame oil

1 tablespoon shredded Ginger

2 teaspoon shredded Garlic

¼ cup finely chopped Onion

3 tablespoon Oyster sauce

3 tablespoon Soy sauce

¼ cup Honey

1 teaspoon Vinegar

1 cup water (may need more)

4 finely chopped Chili peppers

¼ cup Scallion (optional)

2 tablespoon Toasted sesame seeds (optional)

Instructions

• Wash the chicken feet thoroughly removing any discolored parts and discarding the toenails
• Pat dry and season with red pepper flakes, sesame oil, soy sauce, ginger, garlic
• Leave to marinate overnight
• Heat the oil in a deep pot or wok
• Take a paper towel and dry off all the seasoning from the skin of the chicken feet, they will burn once they hit the hot oil, and the drier the skin, the less popping
• Make sure to have an oil splatter cover ready because the chicken feet pop up like CRAZY!
• Fry the chicken feet in small batches 4 to 5 at a time in the hot oil they will become golden brown within 2 minutes
• Once fried remove from the oil and place directly into the ice cold water bath
• Repeat until all the chicken feet are fried to a dark golden brown
• Soak in the cold water for at least 3 to 4 hours, up to overnight. I soaked mine for 4 hours
• Once soaked, in a saute pan or wok heat the sesame oil and saute the ginger garlic and onions do not allow them to burn quickly saute just until the onions become fragrant
• Strain and pat dry the chicken feet and add them to the saute
• Add oyster sauce, soy sauce, honey, vinegar, water, and chili peppers
• Stir to combine,
• Place the heat on low, cover and allow the chicken feet to cook in the sauce for an hour
• During that time, if your heat is too high the water will evaporate, and your sauce will burn
• If this is happening, keep adding water in ½ cup increments every time it reduces before the chicken feet are cooked
• The chicken feet will look plump and be fork tender
• Once cooked allow the sauce to thicken to a glaze that will be sticky and coat the chicken feet.
• Stir in scallion and toasted sesame seeds
• Serve