Korean Spicy Stir Fried Chicken Feet, Made with Monk Fruit Sweetener
International dishesStir FriesKoreaabout 45 minutes
Korean spicy stir fried chicken feet is a deeply hot, glossy red plate for a drinking table. The feet stay tender with a bit of bite and the gochujang sauce coats every piece. Too long in the pan and the feet turn rubbery while the sauce catches on the base.
The feet simmer for 30 minutes with star anise and cinnamon, which clears any strong smell and carries the spice into them before the stir fry. The white sesame seeds are toasted separately and scattered over at the table.
This batch weighs about 494g, at roughly 127 calories per 100g.
Method
Clean 200g chicken feet and cut them into bite sized pieces.
Put 2 to 4 star anise, 5g cinnamon, 3ml soy sauce, the chicken feet and 200ml water into a pan and bring it to a boil.
Turn the heat low, simmer the feet for about 30 minutes, then lift them out to drain.
In a small bowl, mix 8g ketchup, 50g gochujang and 4.5g kOBE Monk Fruit Blend.
Heat a pan with a little oil and fry 15g minced garlic until fragrant. Add the chicken feet and the sauce, toss until every piece is coated, then set the pan aside.
Toast 5g white sesame seeds until fragrant.
Transfer the chicken feet to a plate and scatter the toasted sesame seeds over the top.
Tips
Boiling the chicken feet with star anise and cinnamon clears the smell and builds the signature aroma.
Star anise and cinnamon are sold at herbal medicine shops and spice stalls.
Gochujang is sold at supermarkets, and for less heat drop it to 30g and raise the ketchup.
Stir fry quickly over medium heat so the chicken feet do not toughen.
Drain the boiled feet thoroughly before frying, since water left on them makes the sauce slide off the skin.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.