Batter Fried Chicken Feet

Batter Fried Chicken Feet (China)

A bold Chinese street snack, these chicken feet are first simmered in aromatic spices, then coated in a light, airy batter and deep-fried to golden crispiness. Served with a spicy-sweet chili mayo, each bite is crunchy on the outside and tender, delivering layers of flavor unique to China’s street food culture.

Ingredients:

For Simmering:

• 1 lb chicken feet
• 5 cloves garlic
• 7 slices of ginger
• 4-star anise
• 3 tbsp (44.4ml) soy sauce
• 2 tbsp (29.6ml) Shaoxing wine
• 10 cups (2400ml) of water

For Deep Frying:

• 2 large eggs
• 3 cups (720ml) all-purpose flour
• ¾ cup (180ml) sparkling water
• Peanut oil for deep frying
• Five spice powder to taste
• Salt to taste

For the Dipping Sauce:

• ½ cup (120ml) mayonnaise
• 1 tbsp (14.8ml) store bought or homemade chili crisp

Method:

Thoroughly wash and clean the chicken feet, removing any yellow skin. Cut off the toenails with a knife or scissors.

Add the chicken feet, garlic, ginger, star anise, soy sauce, Shaoxing wine, and water to a large pot and bring to a boil over high heat. Reduce the heat to a simmer, cover, and cook for 2 hours.

Drain the chicken feet and let them cool down and dry thoroughly (this can be done in the fridge to speed up the process).

Heat enough peanut oil for deep frying in a large, heavy bottomed pot over high heat until the oil reaches 350 F (175 C).

Whisk the eggs in a bowl, stir in the sparkling water and flour, and season with salt. Dip the chicken feet in the batter to coat.

Working in batches, transfer chicken feet to the hot oil and fry until they are golden brown and crispy, 3-5 minutes. Transfer the fried chicken feet to a paper towel lined tray and then to a large bowl. Season the chicken with salt and five spice powder and toss to coat.

Stir together the mayonnaise and chili crisp and serve with the chicken feet for dipping.