Caramel Chicken Feet by Chef Mui, Chocha Foodstore

Caramel Chicken Feet


Chocha Food Store


10 chicken feet

2 pieces of 1 inch ginger

3 stalk spring onions, white part only, cut into big chunk

1 red chilies, cut into big chunk


  1. Blanch the chicken feet for 4 mins then refresh in ice water
  2. Cut the toe nails off and fry at 190C for 4 minutes and refresh in ice water. Removed the bones
  3. Sprinkle the ginger, spring onions and chillies over the top of feet. Steam for about 30mins until they are softened up. Removed and cool down straight away

Soy caramel

150ml soy sauce

50ml red wine vinegar

8g garlic, grated

30g ginger, grated

2 pinch of chili flakes

250g sugar

2 stick cinnamon

2 nos star anise

2tsp Szechuan peppercorns


  1.  Combine soy sauce, red wine vinegar, garlic, spices, ginger and chilli. Bring to a boil and let it steep for 10mins
  2. In a pot, caramelize the sugar then add in the soy sauce mixture.  Reduce to a thicker consistency. Let it cool


Heat up oil to 180C, coat the chicken feet with corn flour and deep fried it for about 3 minutes. Once it is out from the fryer, drain on a paper towel, season lightly with salt. Brushed generously with soy caramel and sprinkle of toasted sesame seeds. Ready to serve

Image credit: Chocha Foodstore