Korean Chicken Feet Recipe

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.

Prep time: 20 minutes

Cook time: 45 minutes

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


  • 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 chicken wings, start with Step 3, then move on to step 5 and continue on.


Note: Pictorial edited 10/24/2018

1. Prep the chicken feet: Chop off the chicken feet’s 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 tablespoon salt, 3 tablespoon Golden Mountain soy sauce, and 3 tablespoon white cooking wine.

Add in the chicken feet and cook for 10 minutes on boiling water. Add more water if needed just enough to cover the chicken feet.

3. Meanwhile, in a little bowl, mix 3/4th cup ketchup with 1/4th cup Korean Chili paste with vinegar and 2 tablespoon sugar. Taste to your preference. I do not recommend using more than 1/4th cup of the Korean chili paste with vinegar if you are making this for kids as well.

4. After ten minutes of cooking the chicken feet, empty it into a colander.

5. Put the chicken feet (or chicken wings) into the 4-quart pot. Add in the star anise, cinnamon sticks, and 4 tablespoons of Golden Mountain soy sauce. Fill the pot up with water just enough to cover the chicken feet. This time, cook for 20 minutes on high heat for the chicken feet.

6. Strain the chicken feet in a colander. Discard the cinnamon sticks and star anise.

7. Get ready to stir fry the chicken feet.

8. Roast 1.5 tablespoon minced garlic in deep skillet with 2 tablespoon of cooking oil until it is a golden color. Pour in the ketchup mixture sauce with about 4 tablespoons of water. Bring it to a boil on medium heat. Add in the chicken feet. Stir everything well so the sauce coats the chicken feet. Cook on medium heat for about 5 minutes until the sauce thickens up. Turn off stove.

9. Sprinkle in roasted sesame seeds. Transfer to plate and serve.

Once again, I hope you and your little one enjoy this dish as much as we did.

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