Korean Chicken Feet

 

This pictorial recipe is dedicated in loving memory of a good friend, Anh Tran, who was a loving and caring mother of two, a sweet friend, and always have a cheerful smile on her face.  She loved to cook, eat,  and enjoy times with her friends and family.  She passed away in Fall of 2017 due to caner. Whenever I make her Korean chicken feet dish, I miss her very much.

Anh Tran combined several Korean recipes to make this one dish and she gave me the ingredients and cooking instructions.  I had to play with the measurements. My 26-months-old is addicted to this Korean spicy chicken feet dish! Her first time liking something spicy.

Note:  This recipe is for 3 -3.5 lbs of chicken feet or chicken wings. 

Ingredients

  • 3 – 3.5 lb chicken feet or chicken wings (I used chicken wings)
  • 3 Tbsp white cooking wine
  • 3 Tbsp salt
  • 3 Tbsp Golden Mountain seasoning sauce
  • 3/4 cup ketchup
  • 1/4 cup Korean Chili Paste with Vinegar
  • 2 Tbsp sugar
  • about 4 cinnamon sticks (4-inch long)
  • 4 star anise
  • 1.5+ Tbsp minced garlic
  • 2 Tbsp oil
  • 2+ Tbsp roasted sesame seeds
Note: For cooking with chicken wings, start with step 4, then move on to step 6 and so on.  
 
Direction: 
1. Prep the chicken feet: Chop off the chicken feet’s sharp claws.  Then rinse the chicken feet with water.  Strain in colander.
2.  Fill up a 4-quart pot with water halfway. Bring water to a boil.  Add in 3 Tbsp salt, 3 Tbsp Golden Mountain soy sauce sauce, and 3 Tbsp white cooking wine.
3.  Add in the chicken feet and cooking for 10 minutes on boiling water. Add more water if needed just enough to cover the chicken feet.
4.   Meanwhile, in a little bowl, mix 3/4 cup ketchup with 1/4 cup Korean chili paste with vinegar and 2 Tbsp sugar. Taste to your preference.  I wouldn’t recommend more than the 1/4 cup of the Korean chili paste with vinegar if you are making this for kids as well.
5.  After ten minutes of cooking chicken feet, empty the pot into a colander. Strain.
6.  Put the chicken feet (or chicken wings) into the 4 quart pot.  Add in the 4 star anise, 4 cinnamon sticks, and 4 Tbsp of Golden Mountain soy sauce.  Fill pot up with water just enough to cover the chicken feet/wings. This time, cook for 15 minutes on high heat for the chicken feet or 20 minutes for the wings.
7.  Strain the chicken feet/wings in a colander.  Discard the cinnamon sticks and star anise.
8.  Get ready to stir fry the chicken feet/wings.
9.  Toast 1.5 Tbsp minced garlic in deep skillet with 2 Tbsp of cooking oil until it is golden color.
10.  Pour in the ketchup mixture sauce with about 4 Tbsp of water. Bring it to a boil on medium heat.
11.  Add in the chicken feet/wings.  Stir everything well so the sauce coats the chicken feet/wings evenly.  Cook on medium for about 5 minutes until sauce thickens up.  Turn off stove.
12.  Sprinkle in roasted sesame seeds.  Transfer to plate and serve.
Enjoy!  
Once again, I hope you and your little one enjoy this dish as much as we did. =)

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