Crispy Chicken Feet with Szechuan Honey

Crispy Chicken Feet with Szechuan Honey

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

• 1 lb chicken feet
• 2 tbsp (29.6ml) Szechuan peppercorn
• 2 tbsp (29.6ml) black pepper, cracked
• 1 cup (240ml) honey
• 2 tbsp (29.6ml) soy sauce
• 1/2 cup (120ml) cornstarch
• Neutral oil for frying such as canola or vegetable oil

Method:

Fill a large, heavy bottomed pot or Dutch oven up to halfway with neutral oil and heat to 400 F (204 C).

Trim the nails of the chicken feet. Submerge in a pot of water and boil for 15 minutes.

In a small pot, add peppercorns, honey, and soy. Bring to a boil and then turn off.

Coat feet with cornstarch and deep fry in the hot oil until crispy and golden brown.

Serve drizzled with Szechuan Honey.