Korean Spicy Chicken Feet

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

Enjoy with rice or as a spicy appetizer. For extra heat, add a pinch of cayenne or sliced fresh chili with the mint.