3 ways to make crispy and flavorful salt-roasted and tamarind-roasted chicken feet

Make the salt mixture

Green beans are peeled, roasted until cooked, then ground into a fine powder. Sticky rice flour is heated in a pan and roasted until fragrant and golden. After roasting, mix the sticky rice flour thoroughly with the green bean powder to create a mixture.

Then put each type of ingredient into a blender to grind finely, mix well together, and store in a sealed container in the refrigerator refrigerator where you can preserve it for use throughout the year while the salt mixture remains fragrant (this salt mixture can be used for salted ribs, salted chicken which are both very delicious).

Prepare the ingredients

Chicken feet are cleaned, cut in half for easier handling, and then placed in a pot of boiling water with 2 teaspoons of seasoning powder. When the chicken feet are just cooked, remove them to a plate to cool slightly.

Meanwhile, lemongrass is cut into pieces about 3-5 cm long, then sliced finely. Lime leaves are washed and then chopped small.

Returning to the chicken feet, place them in a food bag, add 1 tablespoon of cornstarch, then twist the bag tightly, shaking it well so that the starch coats the chicken feet evenly.

Fry the chicken feet

First, add cooking oil to the pan, fry the lemongrass until golden and fragrant, then remove it to absorb the oil.

Continue to use the same oil that was used to fry the lemongrass to fry the chicken feet. When the chicken feet turn a golden color, remove them to absorb excess oil.

Finally, mix the chicken feet with salt powder, fried lemongrass, and finely chopped lime leaves in a very dry pot and shake well.

Final product

The chicken feet have a crispy exterior, soft inside, and the fragrant smell of lemongrass, with the rich flavor of the fried salt coating that captivates any diner.

Two dipping sauces that pair well with fried salted chicken feet are the sauce with pepper and fresh lime or sweet and sour dipping sauce. Additionally, you can also use chili sauce or ketchup combined with fresh lime juice to enhance the flavor of the dish.

Prepare Ingredients

Before cooking, you need to clean the chicken feet thoroughly. Cut the nails of the chicken feet, chop the chicken feet into 2 sections and wash them clean.

Peel the onion and garlic, wash and chop finely. Wash the lemongrass and chop finely.

Marinate the chicken feet

Place the chicken feet in a small bowl, then add salt, sugar, seasoning powder, pepper, minced garlic and onion, minced lemongrass, egg, and chili powder, and mix well for about 5-10 minutes for the chicken feet to absorb the spices evenly.

Coat with flour and fry the chicken feet

Once the chicken feet have absorbed the spices, proceed to roll them in flour or crispy frying powder so that the flour covers the chicken feet evenly. Then set them aside on a plate.

Pour oil into a pan with an amount sufficient to submerge the chicken feet. When the oil in the pan is hot, drop the coated chicken feet into the oil and fry until they are dry and golden brown. When the chicken feet are golden and crispy, remove them to a plate lined with paper towels.

Chicken Feet in Tamarind Sauce

Choose ripe tamarind, peel it, and wash it thoroughly, then place it in a bowl. After that, pour hot water over it to dissolve the tamarind and strain to get the juice, discarding the residue.

Next, heat oil in a pan, add minced onions and garlic to sauté until fragrant. Pour in the prepared tamarind juice and cook until it thickens, stirring well with chopsticks before turning off the heat.

Add the fried chicken feet to the tamarind sauce and stir well. Season with sugar, a little monosodium glutamate, pepper, salt, fish sauce, chili powder, fish sauce, and mix well to taste. Cook a little longer for the tamarind sauce to blend with the chicken feet. When the sauce is nearly evaporated and the chicken feet are a deep golden color, turn off the heat.

Final Product

The pieces of chicken feet are crispy, chewy, and infused with the sweet and sour tamarind sauce, making them enjoyable without being overwhelming.

Prepare the ingredients

Wash the chicken feet with salt and lemon to remove dirt and the fishy smell, then you can remove the bones or leave them depending on your preference. Boil the chicken feet until just cooked, do not overboil as they will become too soft.

Soak the tamarind paste in hot water to extract the juice.

Making tamarind sauce

You prepare a bowl for 50ml of tamarind juice and other ingredients including 100g of granulated sugar, 10g of seasoning powder, 25g of chili sauce, and 5 tablespoons of fish sauce. For the chili powder and chili sauce, if you like it spicy, you can add more according to your taste. You mix all the above ingredients thoroughly so that they blend together.

You also prepare a pan and add a little minced garlic to sauté until fragrant, then add the mixture you just prepared and bring it to a boil before turning off the heat.

Cooking

The prepared sauce can be adjusted according to the amount of chicken feet you have bought for cooking. You can directly add the chicken feet into the sauce pan and let them soak in the sauce evenly before turning off the heat.

Final product

Once the chicken feet are cooked and soaked in the sauce, the sauce has a sour taste from the tamarind and a spicy taste from the chili, blending together to create a very appetizing dish. You can add this dish to your family’s menu right away!