Chicken Feet Recipe

Chicken Feet (Fung Zao) is one of the most iconic and polarizing dishes you’ll find at a traditional Chinese dim sum table. Glossy, richly flavored, and tucked inside a bamboo steamer, these chicken feet are tender, savory, and packed with deep umami. Whether you’re already a fan or just dim sum-curious, this recipe will guide you step-by-step to create the perfect sticky, braised chicken feet—just like your favorite restaurant.

Chicken Feet Recipe

Serves: 4 to 6
Prep time: 10 minutes
Rest time: 3 hours
Cook time: 1 hour 20 minutes

For the chicken feet:
2 pounds chicken feet, rinsed, nails removed
2 tablespoons maltose (or substitute honey)
2 tablespoons white rice vinegar
8 cups cooking oil, for frying

For the braising sauce:
1 tablespoon cooking oil
3 slices ginger
2 stalks scallions, white part, cut into ½-inch pieces
3 cloves garlic, smashed
2 tablespoons sugar
1 tablespoon fermented black soybeans (douchi)
1 tablespoon Pixian doubanjiang
4 cups water
2 tablespoons soy sauce
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
2 tablespoons Shaoxing wine
2 bay leaves

Chicken Feet Instructions

1. Blanch the chicken feet:

• In a large pot over high heat, add maltose and rice vinegar to the water and stir to dissolve. This helps improve the color and remove gamey flavors.
• Add the chicken feet, cover, and bring to a boil. Boil for 5 minutes, then discard the water and drain well.
• Air-dry or pat dry the chicken feet thoroughly to reduce splattering during frying.

2. Deep fry the chicken feet:

• In a deep pot over high heat, heat 8 cups of cooking oil to 350°F (177°C).
• Carefully fry the chicken feet in batches for about 3 minutes until golden brown. Cover the pot immediately after adding to reduce splatter.
• Remove and transfer the chicken feet into a bowl of ice water. Soak for 1 hour until the skin puffs up. Drain completely.

3. Make the braising base:

• In a clean pot over medium heat, add 1 tablespoon of cooking oil, ginger, scallions, and garlic. Stir-fry for 30 seconds until aromatic.
• Add sugar and stir-fry for 3 minutes until lightly caramelized.
• Stir in the douchi and Pixian doubanjiang. Cook for another 30 seconds.

4. Braise the chicken feet:

• Return the chicken feet to the pot. Stir-fry for 2 minutes to coat.
• Add water, soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and bay leaves. Mix well.
• Bring to a boil, then cover and reduce to low heat. Simmer for 45 minutes.

5. Rest and steam:

• Uncover the pot and turn to high heat. Reduce the sauce for 5 minutes until slightly thickened.
• Turn off the heat. Let the chicken feet soak in the sauce for 2 hours to absorb flavor.
• To serve, place a few chicken feet into a small heatproof bowl, then transfer the bowl to a bamboo steamer.
• In a large steamer over high heat, bring water to a boil. Steam for 10 minutes until heated through and glossy.

Tips & notes

• Maltose vs. honey: If you can’t find maltose, honey works well to help with color and a light sweetness.
• Fry carefully: Frying chicken feet can splatter—use a lid immediately after placing them into the hot oil for safety.
• Soak for puffiness: The ice water soak after frying gives that signature plump and wrinkly texture.
• Flavor absorption: Don’t skip the resting time after braising—this is where the flavor gets deeper and richer.
• Storage: Leftovers can be stored in the fridge for up to 4 days. Freeze for up to 1 month in a tightly sealed container.
• Reheating: Steam or microwave until heated through. Steaming is recommended for best texture.