Korean Spicy Chicken Feet
Sticky, spicy, and utterly addictive chicken feet coated in a fiery gochujang glaze, finished with a cooling drizzle of mayo and fresh mint. A bold Korean favorite that's surprisingly easy to make at home.
- Total time
- 45 min
- Servings
- 4
- Calories
- 320
- Protein
- 18g
Ingredients
- 1.5 lb chicken feet
- 3 tbsp gochujang
- 1 tbsp gochugaru
- 2 tbsp soy sauce
- 1 tbsp honey
- 4 cloves garlic
- ¼ cup mayonnaise
- ¼ cup fresh mint leaves
Instructions
- 1
Rinse the 1.5 lb chicken feet and pat dry. Trim any rough nails if needed. Place in a large pot, cover with water, and bring to a boil. Boil for 10 minutes, then drain and rinse under cold water.
- 2
In a small bowl, mix 3 tbsp gochujang, 1 tbsp gochugaru, 2 tbsp soy sauce, 1 tbsp honey, and 4 minced garlic cloves to make a thick, spicy paste.
- 3
Heat a large skillet or wok over medium-high heat. Add the boiled chicken feet and the sauce. Stir-fry for 5-7 minutes, until the sauce coats each foot and starts to caramelize, turning glossy and sticky.
- 4
Add 1/4 cup water to the skillet, cover, and simmer over medium-low heat for 20-25 minutes, until the feet are tender and the sauce has thickened to a glaze that clings to the meat.
- 5
Remove the lid and increase heat to high. Cook for 2-3 minutes, stirring constantly, until the sauce is deeply caramelized and the feet are sticky and shiny.
- 6
Transfer the chicken feet to a serving plate. Drizzle with 1/4 cup mayonnaise and scatter 1/4 cup fresh mint leaves over the top. Serve hot.
- 7
Enjoy with rice or as a spicy appetizer. For extra heat, add a pinch of cayenne or sliced fresh chili with the mint.
Tools you’ll need
- Large pot
- Large skillet or wok
- Mixing bowl
- Knife and cutting board
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