Hot and Spicy Chicken Feet

Enjoy a delicious Asian street food with this hot and spicy chicken feet appetizer right in the comfort of your kitchen. You will be incredibly surprised and amazed by the exotic flavors which is a result of mixing aromatic spices such as sake, fresh ginger, soy sauce, hot chiles, cinnamon, and star anise along with the classic Asian sauces like oyster and hoisin. So, Instead of chicken wings, win your guests over with this hot and spicy chicken feet. Known to be a favorite treat in Asian countries, this hot and spicy chicken feet appetizer is getting a lot of love from all over the world. From the United States and Trinidad and Tobago to Ukraine, Russia, Romania, Moldova, Italy, Jamaica, South Africa, Peru, and Mexico, this reciepe never fails to impress.


Hot and Spicy Chicken Feet


  • 32 chicken feet (about 2 pounds)
  • 1/2 cup sake
  • 1/3 cup water
  • 6 large slices of thin and fresh ginger
  • 1/3 cup soy sauce
  • 1/4 cup regular sugar or Chinese yellow rock
  • 2 dried crushed chiles
  • 2 tablespoons oyster sauce
  • 2 tablespoons hoisin sauce
  • 2 buds star anise
  • 1 stick cinnamon
  • 1 cup scallions cut in 1-inch pieces
  • 2 tablespoons minced scallion
  • Garnish: 1 tablespoon toasted sesame seeds


How to Make Hot and Spicy Chicken Feet from the Scratch

  1. Cleaning the Chicken Feet

Bring a large pot of water to almost boiling. Place the chicken feet in the water for almost 30 seconds. if your pot is not large enough to put all the feet together without overcrowding, put half or one-third of the feet in the pot and cook them separately. Set the chicken feet aside to cool.

Now that the chicken feet are cool, start peeling. It might be easier for you to remove the skin on the outer layer of the nails before going for the rest of the feet. Once all the skin is off, Cut off the nails at the first joint.


  1. How to Make Hot and Spicy Chicken Feet
  • Get all the ingredients
  • Rub chicken feet with salt and let it rest for 10 minutes. Wash with cold water.
  • Put chicken feet in boiling salt water, boil for 5 minutes until they are lighter in color, and drain well. You can keep chicken feet in the refrigerator for one day for further cooking.
  • Put a 14-inch pan over high heat. Without adding any oil, put the chicken feet in the pan until they are a little brown.
  • Set the garnish aside and add the other ingredients. Let it simmer. Put the lid on and let it cook for about 10 minutes.
  • Remove the lid and simmer until there isn’t much liquid left in the pan. Continue stirring the chicken feet and try to cover them in as much sauce as possible.
  • Serve and garnish with scallion shavings and toasted sesame seeds.



Before starting this recipe, prepare the chicken feet by cleaning them and peeling the outer layer of the skin and nails. The skin and nails are not edible and should be thrown away.

Many people clean the chicken feet a day before cooking.

You can keep chicken feet in the freezer for at least 6 months, just remember to keep them wrapped in an air-tight container to prevent them from any freezer burn.