Chinese Chicken Feet Recipe

Discover the secrets to making the most delicious Chinese Chicken Feet that’s even better than Dim Sum restaurants! Have you tried chicken feet? It’s a must-eat in dim sum. In Chinese, we call it Fèng zhuǎ, and the direct translation is phoenix claws. I absolutely love them!

Chinese Chicken Feet Recipe

Serve 4 to 6
Prep time: 10 minutes
Rest time: 30 minutes to 2 hours
Cook time: 1 hour

For the chicken feet:
2 pounds chicken feet, rinsed, nails off
2 tablespoons maltose
2 tablespoons white rice vinegar
4 cups oil, for frying

For the braising liquid:
1 tablespoon oil
3 slices ginger
2 stalks scallions, white part, cut into 1/2-inch pieces
2 tablespoons sugar
1 tablespoon fermented black soybeans
2 tablespoons soy sauce
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
2 tablespoons Shaoxing wine
4 cups water
2 bay leaves

Chinese Chicken Feet Instructions

1. Boil the chicken feet

• In a pot of water over high heat, add the maltose and stir until dissolved.
• Followed by the rice vinegar, and stir lightly.
• Transfer the chicken feet to the pot and bring them to a boil. Discard the water and drain. Air dry or pat dry the chicken feet.

2. Fry the chicken feet

• In a pot over high heat, pour the oil inside, and heat it to 350°F or 177°C. Carefully lower the chicken feet in batches. Immediately cover the pot with a lid to prevent spattering. Deep fry until golden brown for about 3 minutes. Remove the chicken feet, and do the same with the rest.

3. Soak the chicken feet

• Soak the chicken feet in ice water for at least 30 minutes to 2 hours until the skin puffs up.
• Discard the water and drain.

4. Braise the chicken feet

• In a pot over medium heat, add the oil, ginger, and scallions. Stir-fry until aromatic for 30 seconds. Add the sugar and stir-fry until melted.
• Add the fermented black soybean, and stir-fry until fragrant for 30 seconds. Followed by the soy sauce, dark soy sauce, oyster sauce, and Shaoxing wine. Return the chicken feet and stir-fry for 2 minutes.
• Pour the water to cover the chicken feet, add the bay leaves, and cover the pot with a lid. Bring it to a simmer. Turn to low heat and simmer for 45 minutes.
• Uncover the pot, and turn to high heat to reduce the sauce for 5 minutes.

5. Reheat (steam)

• To steam, place a few chicken feet in a small bowl.
• In a large steamer, over high heat, bring water to a boil. Place the chicken feet in the steamer, and steam for about 6 minutes.

Tips & notes

• Color boost: Adding maltose (or honey) to the boiling water helps give the chicken feet that classic, deep golden hue.
• Flavor and odor control: A splash of rice vinegar in the initial boil helps eliminate any gamey taste while enhancing color.
• Dry thoroughly before frying: Make sure the chicken feet are completely dry before frying to avoid dangerous oil splatter.
• Use a splatter guard: When deep-frying, cover the pot with a lid or use a splatter guard right after lowering the chicken feet to prevent oil from popping.
• Soaking = texture: Icy water soaking after frying gives the skin that signature puffed and wrinkled texture.
• Cook ahead tip: Just like at dim sum restaurants, you can fully cook the chicken feet ahead of time and reheat by steaming right before serving.