Deep-Fried Chicken Feet

Ingredients

• For simmering:
• 1 pound chicken feet
• 1 teaspoon kosher salt, or to taste
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 3 cloves garlic, smashed
• 1 stick cinnamon
• For deep-frying and to serve:
• 2 eggs, beaten
• 1 cup flour mixed with 1 teaspoon salt
• 1 quart oil for deep-frying
• Sea salt, for serving

Directions

1. Trim the toenails from the chicken feet, then rinse them well, pulling away any calluses or bits of loose skin. Set the feet in a 2-quart sauté pan and pour in enough water to cover them.
2. Add all the simmering ingredients to the pan. Bring the water up to a boil, then lower the heat so it bubbles gently, and cook until the feet are tender, 1 1/2 to 2 hours.
3. Lift the feet out of the liquid; you can save that cooking liquid for another use. Let the feet cool.
4. In a medium bowl, whisk together the eggs and the flour/salt mixture. Dip the feet into the batter and tap off any extra flour. If the coating looks patchy, dip them again so they are completely covered.
5. Heat 1 quart (900ml) oil in a wok to 375 degrees F (190 degrees C). Fry the feet in batches until the batter turns golden brown, 3 to 5 minutes. Keep a lid within reach in case the oil splatters.
6. Serve right away, with a little sea salt over the top if it needs it. Alternatively, skip the batter and fry the feet plain, then dress them with more soy sauce and chili oil, as desired.