Crispy Chicken Feet with Fish Sauce is a beloved Vietnamese dish that tantalizes the taste buds with its irresistible combination of crispy texture, savory flavors, and a hint of fiery spice. It’s a popular choice for gatherings with friends and family, or simply for enjoying with a chilled beer. Today, we’ll join forces with Hoang Gia fish sauce and Helen’s Recipes to guide you through the art of creating this delectable dish, resulting in crispy, perfectly seasoned chicken feet that will leave you craving more.

Ingredients

500g chicken feet
100g cornstarch
1 tbsp garlic powder
1 tsp black pepper
1 tsp chili powder
1 tsp salt
100ml Hoang Gia fish sauce
50 ml water
2 tbsp sugar
1 tbsp lime juice
1 tbsp minced chili peppers
2 cloves garlic, minced
1 shallot, minced
Vegetable oil

Instructions

Preparing the chicken feet

Cleaning and Trimming: Rinse the chicken feet thoroughly with diluted saltwater and pat them dry.
Removing Claws and Softening Joints: Cut off the claws and gently squeeze the joints to make them more pliable.
Marinating: In a bowl, combine the chicken feet with 1 tsp salt, 1 tbsp garlic powder, 1 tsp black pepper, and 1 tsp chili powder. Mix well and let marinate for 15 minutes.

Preparing the sauce

Combining Ingredients: In a small bowl, whisk together 100 ml (3.4 fl oz) Hoàng Gia fish sauce, 50 ml (1.7 fl oz) water, 2 tbsp sugar, 1 tbsp lime juice, 1 tbsp minced chili peppers, 2 cloves minced garlic, and 1 minced shallot until the sugar dissolves completely.

Frying the chicken feet

Coating with Cornstarch: In a separate bowl, combine the cornstarch and 1/2 tsp salt. Dredge the marinated chicken feet in the cornstarch mixture, ensuring even coating.
Deep Frying: Heat oil in a deep fryer or large pot to 175°C (350°F). Carefully lower the coated chicken feet into the hot oil and fry until golden brown and crispy, about 5-7 minutes.
Draining Excess Oil: Remove the fried chicken feet from the oil and drain excess oil on a paper towel-lined plate.

Coating with sauce

Heating the Sauce: In a large wok or pan over medium heat, add the prepared sauce and bring it to a simmer.
Combining with Chicken Feet: Add the fried chicken feet to the simmering sauce and toss gently until evenly coated.
Reducing and Thickening: Continue to sauté for 1-2 minutes, allowing the sauce to thicken and further infuse the chicken feet with flavor.

Serving and enjoying

Plating and Garnishing: Arrange the crispy chicken feet with fish sauce on a serving plate. Garnish with fresh cilantro sprigs, sliced chili peppers, and enjoy while hot.
Accompaniments: Serve the chicken feet with a side of salt, pepper, and lime wedges for an extra burst of flavor, or with your favorite dipping sauce like chili sauce or sweet and sour sauce.

** Tips for a culinary masterpiece:

Achieving Perfect Crispiness: To ensure maximum crispiness, fry the chicken feet in batches to avoid overcrowding the oil and lowering its temperature.
Freshness Matters: Opt for fresh, plump chicken feet for optimal texture and flavor.
Spice Adjustment: Tailor the amount of chili peppers in the sauce to your preferred level of spiciness.
Storage: Refrigerate leftover crispy chicken feet with fish sauce in an airtight container for up to 2 days.

Crispy chicken feet with fish sauce is a testament to the versatility and deliciousness of Vietnamese cuisine. With its symphony of textures and flavors, this dish is sure to become a favorite among your family and friends. Embrace the culinary adventure, recreate this masterpiece in your own kitchen, and let the tantalizing aromas and irresistible flavors transport you to the heart of Vietnam. And remember, Hoang Gia fish sauce is the secret ingredient that will elevate your culinary creations to new heights of flavor and refinement. Happy cooking!

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