Recipe

1-1.5 lbs of chicken feet (clipped and cleaned)

2-3 bay leaves

2 tbsp of butter

5-8 garlic cloves sliced

1 knob of ginger

1-1.5 tbsp of chili flakes (1/2 tbsp if you like less spice)

2 tbsp sugar

2 tbsp tamari soy sauce

1-1.5 tbsp of light soy sauce

1 tbsp of oyster sauce

1 tbsp of mirin

1 tbsp of rice vinegar

1/4 cup of gochujang paste

(Reserved poaching liquid) read below

white pepper

How to do it

Place chicken feet in a Dutch oven fill it with water and let come to a slight simmer (1/2 water baths for the wings). Skim the top of the water to remove impurities.

Toss water out and cover the feet with water again, this time with a bag of aromatics such as ends of onions, scallion tips, ginger (the ends hold a lot of flavor). Let this simmer for about 4-5 minutes and reserve some liquid for later steps. Take chicken out and toss out remaining water. ( Or you can bypass this entire step and use ANY pre-made broth of your choice)

Add butter OR neutral oil to Dutch oven, oils like grape seed oil or avocado oil or canola is totally fine!

Add garlic, ginger and chili flakes to the butter and cook your spices until fragrant.

Lay feet on top and add all your tasty liquids sugar, soy sauces, vinegar, gochujang paste, oyster sauce, mirin and the reserved poaching liquid.

Let braise over medium heat with lid ajar. Check on it every so often for about 50-70 minutes. I let it cook until the braising liquid turns into this ooey gooey glaze (so good). It may seem like it’s never going to happen in the beginning because of how much liquid is present but low and slow is the name of the game.

Serve up and enjoy 😉 preferably while watching your favorite k-drama.