Chicken Feet Recipe

Spicy Barbecued Chicken Feet

The Barbecued Chicken Feet recipe is my version for cooking the popular dimsum ingredient.

Chicken Feet is one of those dishes that you will either love or hate.  It is mostly skin and you need to pick through the bones.

It may look weird served on a plate but it surely tastes heavenly, or at least, for me.

In Chinese restaurants, they are pretty pricey considering a plate with 3 pieces costs just the same as buying a kilogram raw and cooking it yourself.

The challenge, though, is in the cooking : if you simmer it until it is fork tender, the skin breaks apart and looks unappetizing.

So after a few trial and errors, I found out that when I fry it first before cooking in the sauce, it helps keep it from falling apart.

Some common ingredient with chicken feet is the canned salted black bean (tausi), but since I am not a fan of the Tausi,  I used my mom's barbecue recipe, instead!


  • Chicken Feet
  • Mountain Dew (Lemon Lime soda)
  • Long Chili Pepper (Siling Pangsigang)
  • Brown Sugar
  • Banana Catsup
  • Bird's eye chili (Siling Labuyo)


  • Soy Sauce
  • Onion
  • Garlic
  • Ground Pepper
  • Cooking Oil


  • 1 kilo Chicken Feet

  • 1 bottle Mountain Dew (Lemon Lime soda)
  • 1/3 cup Soy Sauce
  • 1 medium Onion
  • 1 head Garlic
  • 1 teaspoon Ground Pepper
  • 2 tablespoon Brown Sugar
  • 1 cup Banana Catsup

  • 5 pieces Long Chili Pepper (Siling Pangsigang)
  • 2 pieces Bird's eye chili (Siling Labuyo)

  • 1 1/2 liters Water
  • 2 teaspoon Oil
  • Enough Oil for frying

1 Fry the chicken feet pieces in batches until slightly browned.

2 Combine the soda, soy sauce, onion, garlic, ground pepper and brown sugar together.

3 Cook the chicken feet in the mixture, adding 1/2 liter water at a time as needed, until tender.

4 Once the sauce thickens, add the chili peppers and catsup, bring to a boil then turn the heat off.

5 Drizzle with a little oil to make it shiny and more appetizing (optional).

6 Serve with rice or enjoy as a beer snack!