Tiger Skin Chicken Feet (Hu Pi Feng ZHuo)
Indulge in the iconic Chinese snack, Tiger Skin Chicken Feet—where crispy, blistered “tiger skin” exteriors give way to tender, gelatinous interiors, infused with rich umami from a fragrant five-spice braising liquid. The magic begins with deep-frying parboiled chicken feet to create their signature wrinkled texture, followed by a slow simmer in a savory blend of soy sauce, rock sugar, and aromatic spices. The result is a perfect balance of crispy, chewy, and melt-in-your-mouth goodness, ideal as an appetizer, dim sum dish, or flavorful side. This recipe captures the essence of traditional Cantonese cuisine, with bold flavors and a luxurious texture that will have you coming back for more.
Equipment
- Large deep pot (for blanching and braising)
- Wok or deep fryer (for frying)
- Slotted spoon
- Kitchen tongs
- Small saucepan (for caramelizing sugar, optional)
- Mesh strainer (for skimming foam)
Ingredients
- For the Chicken Feet
- 12-16 chicken feet about 800g, trimmed (nails removed), rinsed
- 2 tbsp white vinegar
- 1 tsp baking soda
- 1 tsp salt
- Vegetable oil for deep-frying, about 500ml
- For the Braising Liquid
- 3 tbsp rock sugar or brown sugar
- 4 tbsp soy sauce
- 2 tbsp dark soy sauce for color
- 2 tbsp Shaoxing wine or dry sherry
- 10 cups water or chicken broth for extra richness
- 3 slices ginger
- 3 garlic cloves smashed
- 1 scallion tied into a knot
- 2 star anise
- 1 cinnamon stick
- 1 tsp five-spice powder
- 1 tsp salt adjust to taste
- 1 tsp ground white pepper
Instructions
- Prep and Blanch Chicken Feet
- Trim Chicken Feet: Use kitchen scissors to cut off the nails and any tough tips. Rinse thoroughly and pat dry with paper towels.
- Blanch in Vinegar Solution: Bring a large pot of water to boil with 2 tbsp white vinegar, 1 tsp baking soda, and 1 tsp salt. Add chicken feet, blanch for 5-6 minutes, skimming off any foam. Drain and rinse under cold running water for 2 minutes to stop cooking. Pat dry completely (moisture causes oil splatter during frying).
- Deep-Fry for Tiger Skin Texture
- Heat Oil: In a wok or deep fryer, heat vegetable oil to 375°F (190°C). Fry chicken feet in batches (do not overcrowd) for 3-4 minutes until skins puff up and turn golden-brown with blisters (tiger skin pattern). Use a lid to shield from splatters.
- Shock in Ice Water: Immediately transfer fried chicken feet to a bowl of ice water (with 2 cups ice and 4 cups water). Let soak for 1 hour—this causes skins to wrinkle and become extra tender. Drain and set aside.
- Prepare Braising Liquid
- Caramelize Sugar (Optional): In a small saucepan, melt rock sugar over low heat until amber (3-4 minutes). Add 1 tbsp water carefully (it will bubble), then pour into the braising pot.
- Build the Broth: In a large pot, combine caramel (if used), soy sauces, Shaoxing wine, water/broth, ginger, garlic, scallion knot, star anise, cinnamon stick, five-spice powder, salt, and white pepper. Bring to a gentle simmer.
- Braise Chicken Feet
- Add Chicken Feet: Gently place drained chicken feet into the simmering braising liquid. Ensure they’re fully submerged (add more water if needed).
- Simmer Low and Slow: Cover the pot, reduce heat to low, and braise for 1.5-2 hours, stirring occasionally, until skins are wrinkled and meat is tender enough to pull off the bone with light pressure. For faster cooking, use a pressure cooker on high pressure for 30 minutes.
- Reduce Sauce and Serve
- Thicken Sauce: Uncover, increase heat to medium-high, and simmer for 10-15 minutes until the broth reduces to a glossy, slightly thickened sauce.
- Rest for Flavor: For maximum taste, let chicken feet cool in the sauce for 30 minutes (or refrigerate overnight—flavors deepen!). Reheat gently before serving.
Notes
Safety First: Always dry chicken feet thoroughly before frying to prevent oil splatters. Use a splatter guard or lid for protection.
Texture Tips: The ice water bath is critical for creating the signature “tiger skin” wrinkles—don’t skip this step!
Spice Variations: Add 2 dried chilies or 1 tbsp chili bean paste (doubanjiang) for a spicy version.
Leftovers: Store in an airtight container with sauce in the fridge for up to 3 days, or freeze for 1 month. Reheat in the microwave or on the stovetop.
Serving Suggestions: Serve as a dim sum dish, appetizer, or with steamed rice. Garnish with chopped cilantro or sesame seeds for freshness.
Texture Tips: The ice water bath is critical for creating the signature “tiger skin” wrinkles—don’t skip this step!
Spice Variations: Add 2 dried chilies or 1 tbsp chili bean paste (doubanjiang) for a spicy version.
Leftovers: Store in an airtight container with sauce in the fridge for up to 3 days, or freeze for 1 month. Reheat in the microwave or on the stovetop.
Serving Suggestions: Serve as a dim sum dish, appetizer, or with steamed rice. Garnish with chopped cilantro or sesame seeds for freshness.
