Spicy Stir-Fried Chicken Feet
辣炒鸡爪 · là chǎo jī zhuǎ
Chicken feet are a popular Sichuan snack, stir-fried with lots of chili and Sichuan pepper.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- chicken feet鸡爪🛒 local500 g
- dried chilies干辣椒🏮 asian15 pieces
- Sichuan peppercorns花椒🏮 asian1 tbsp
- garlic蒜🛒 local5 cloves
- ginger姜🛒 local3 slices
- dark soy sauce老抽🏮 asian1 tbsp
🌶️ Adjust to your taste
Pick a level and we'll show exactly how much to change — no more "适量".
Spice level
Saltiness
Oiliness
Make it vegetarian
Instructions
1Trim chicken feet nails and cut in half.
🔍 Look forVisual: 鸡爪处理Feet trimmed
You know it's right when: Ready
2Blanch chicken feet in boiling water with ginger for 3 minutes.
🔍 Look for High heat 3 minutesVisual: 水开Water boiling
You know it's right when: Blanched
3Heat oil and fry dried chilies, peppercorns, garlic, and ginger.
🔍 Look for Medium heatVisual: 香料出香Spices fragrant
You know it's right when: Fragrant
4Add chicken feet and stir-fry on high heat.
🔍 Look for High heatVisual: 鸡爪滋滋响Feet sizzling
You know it's right when: Sizzling
5Add dark soy sauce and stir to coat.
🔍 Look forVisual: 色泽金黄Golden brown color
You know it's right when: Colored
6Add 100ml water, cover and simmer for 10 minutes.
🔍 Look for Medium-low 10 minutesVisual: 小火慢炖Simmering
You know it's right when: Tender
7Remove lid and cook until sauce thickens.
🔍 Look for High heatVisual: 汤汁收浓Sauce reduced
You know it's right when: Thick
Tips
- · Simmer until tender for best texture.
- · Adjust spice level to preference.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
It's too spicy. How do I tone it down?
Add a dairy element (a swirl of yogurt, milk, or a spoon of peanut butter) — dairy fat binds the capsaicin. Sugar or honey also helps balance heat. For next time: remove chili seeds (they hold most heat) or halve the dried chilies and add chili oil at the table instead.
Source: HǎoWèi flavor guide
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
I can't find Sichuan peppercorns. What do I use?
Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.
Source: HǎoWèi substitution engine
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