Deep fried chicken feet

Andrew Wong

Andrew Wong

14th March 2017
Andrew Wong

Deep fried chicken feet

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Deep fried chicken feet recipe a try? As part of The Staff Canteen Live, Andrew Wong will be cooking deep fried chicken feet ⁣for his demonstration ⁣at IFE 2017 - supported by Westlands. ⁣You can register here:


  • 4 chicken feet
  • Ginger
  • Spring onions
  • 1 chilli
  • 2 garlic cloves
  • Chinese rice wine
  • Salt and black pepper


Blanch in 4l of water with 100ml of rice vinegar and bring to boil for 4 minutes then refresh in ice water.
Cut the toenails off and fry at 190-200°c for 3 minutes until the colour changes and refresh in ice water. Cut each foot in half and put them into a bowl. Add ginger, spring onions (be liberal), one chilli and steam for 2 hours until soft to the touch. While warm in the tray, take out the bones in fingers and chill. Coat in corn flour and deep fry at 180°c until crispy.
Season with sea salt and crack black pepper.
Dice spring onion and chilli with 2 garlic cloves and mince and season with salt and white pepper and sauté with Chinese rice wine.
Cover hand in garnish so guests can pick up them up with their fingers.

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