I used to think making restaurant-style chicken feet at home was complicated—until I discovered this air fryer trick! With a crispy “tiger skin” texture and fall-off-the-bone tenderness, these braised chicken feet will become your new favorite dim sum dish.
Why I Always Order Chicken Feet at Dim Sum
Every time I visit a Cantonese dim sum restaurant, I find myself caught in a delicious dilemma.
The menu is always filled with so many tempting options—har gow with its translucent shrimp filling, fluffy char siu bao, juicy siu mai, silky cheung fun, fragrant lo mai gai, refreshing water chestnut cake… I want to order everything!
But no matter how full the table gets, steamed chicken feet are always a must-order for me.
In fact, I usually wish there were more! These flavorful little bites are often served in small portions—just two feet per plate—so they vanish quickly.
At restaurants, the traditional preparation method involves deep-frying the chicken feet before braising them in a savory, aromatic sauce. This step gives them their signature wrinkled “tiger skin” appearance.
When I make them at home, though, I skip the deep-frying and use my air fryer instead. It’s healthier, more convenient, and still produces that wonderful texture and depth of flavor.
Let‘s Talk About the “Strangeness” of Chicken Feet
If you didn’t grow up eating them, chicken feet might seem like one of those so-called “weird” foods.
But in Chinese cuisine, they’re considered a delicacy and a comfort food all in one. I personally love them, and I’ve shared a few of my favorite ways to enjoy them—like my Pickled Chicken Feet Recipe and Chicken Feet Salad Recipe—that highlight just how flavorful and satisfying they can be.
There’s a rich culinary tradition in China of using every part of an animal—nose-to-tail cooking—not only out of respect for the ingredients, but also because each part offers a unique texture and flavor.
Many of the foods that Western diners find unusual are actually beloved dishes with long histories.
Here are just a few examples:
Eggs & Fermented Specialties: Century eggs and stinky tofu offer complex umami flavors
Offal Mastery:
- Chicken livers make exquisite stir-fries
- Oxtail becomes rich, collagen-packed stews
- Beef tripe, lung, and tongue shine in spicy cold dishes
Homemade Chicken Feet Dim Sum (Air Fryer Version)
In my version of this recipe, I use a spice bag to infuse the chicken feet with complex, aromatic flavors during the braising process. This simple technique makes it easy to remove the spices afterward.
Braising Spice Bag (wrap in cheesecloth for easy removal):
- 2 star anise
- 1 small stick cinnamon
- 2 bay leaves
- 10 Sichuan peppercorns
- 2–3 dried chilies (adjust to your spice preference)
Tip: You can customize the spice blend to suit your taste. For a more traditional Cantonese flavor, add a piece of dried tangerine peel or a pod of black cardamom. These ingredients offer subtle citrusy and earthy notes that elevate the entire dish.
An Invitation to Culinary Adventure
If you’ve never tried chicken feet, let your next dim sum outing be your introduction! These so-called “unusual” ingredients aren’t just about bold flavors – they’re edible keys to understanding Chinese food culture.
And when you’re ready to recreate the magic at home, my air-fryer method makes it surprisingly approachable.
Pro Tip: Serve with a pot of pu’er tea to cut through the richness, just like they do in Guangzhou’s best tea houses!
Ingredients:
- 500g chicken feet (about 8-10 pieces)
- 1 stalk of green onion (some for blanching, some for braising)
- 1 piece of ginger (some for blanching, some for braising)
- 3-4 cloves of garlic
- 1 tbsp cooking wine
- 1 tsp doubanjiang (fermented chili bean paste)
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp oyster sauce
- 5-6 pieces of rock sugar (about 20g)
- 1 tbsp cooking oil
- 1 seasoning bag for braised food (contains 2-3 star anise, 1 small piece of cinnamon, 2-3 bay leaves, 1 small handful of Sichuan peppercorns, and 3-4 dried chilies)
Instructions:
- Prepping the Chicken Feet
Clean the chicken feet and trim off the nails to prevent injury during eating and help them absorb the seasoning better during cooking.
Prepare a pot of water, add the chicken feet, cut the green onion into sections, slice the ginger, and add them to the water. Pour in 20ml of cooking wine.
Bring the water to a boil over medium heat, then simmer for 2-3 minutes. This step removes any blood and impurities, reducing any strong odors. After boiling, remove the chicken feet, rinse them with hot water, and drain well.
Place the chicken feet in a bowl while still hot. Add 1 tbsp dark soy sauce and mix well for even coloring.
- Air Frying to Achieve “Tiger Skin”
Preheat the air fryer to 200°C (392°F). This helps the chicken feet heat up quickly and form the crispy “tiger skin.”
Place the colored chicken feet into the air fryer basket, making sure they’re spaced out to avoid sticking together. Set the air fryer to 200°C and cook for 18 minutes. During cooking, the skin will gradually dry and form wrinkled, tiger-skin-like folds, and the color will deepen.
- Stir-Fry Seasonings and Braise the Chicken Feet
While the chicken feet are air frying, prepare a braising pot. Add a moderate amount of cooking oil to the pot, and over low heat, add 3-4 smashed garlic cloves, sliced green onion, and ginger. Stir-fry slowly until fragrant.
Add 1 tsp doubanjiang and stir-fry over low heat until the oil turns red and the fragrance of the bean paste is released.
Add about 200ml of water (enough to cover the chicken feet), followed by 1 tbsp light soy sauce, 1 tsp oyster sauce, 5-6 pieces of rock sugar, and the seasoning bag. Stir to mix well so the flavors integrate into the broth.
Carefully add the roasted chicken feet into the pot, making sure they’re fully submerged in the broth. Bring the broth to a boil over high heat, then lower the heat and simmer for about 1 hour. Occasionally stir the chicken feet to ensure even heat distribution and flavor absorption.
- Simmer and Reduce the Sauce
After 1 hour, the chicken feet should be tender and the meat should be falling off the bone. Open the pot, turn the heat to high, and reduce the sauce.
During this process, stir the chicken feet regularly to ensure the sauce evenly coats the chicken feet. Once the sauce thickens and becomes glossy on the chicken feet, turn off the heat and serve.
Frequently Asked Questions:
- Can I use fresh or frozen chicken feet for this recipe?
You can use either fresh or frozen chicken feet. If using frozen, make sure to thaw them thoroughly before starting the recipe. - Can I cook the chicken feet in a regular oven instead of an air fryer?
Yes, you can bake the chicken feet in a preheated oven at 200°C for 20-25 minutes. Just keep an eye on them to ensure they don’t burn. - Can I adjust the level of spice?
If you prefer less spice, you can reduce the amount of dried chilies and Sichuan peppercorns. Adjust to your taste. - How long can I store leftover chicken feet?
Leftover chicken feet can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the air fryer or on the stove before serving.
Braised Chicken Feet Dim Sum
Ingredients
- 500 g chicken feet about 8-10 pieces
- 1 stalk of green onion some for blanching, some for braising
- 1 piece of ginger some for blanching, some for braising
- 3-4 cloves of garlic
- 1 tbsp cooking wine
- 1 tsp doubanjiang fermented chili bean paste
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp oyster sauce
- 5-6 pieces of rock sugar about 20g
- 1 tbsp cooking oil
- 1 seasoning bag for braised food contains 2-3 star anise, 1 small piece of cinnamon, 2-3 bay leaves, 1 small handful of Sichuan peppercorns, and 3-4 dried chilies
Instructions
Prepping the Chicken Feet
- Clean the chicken feet and trim off the nails to prevent injury during eating and help them absorb the seasoning better during cooking.
- Prepare a pot of water, add the chicken feet, cut the green onion into sections, slice the ginger, and add them to the water. Pour in 20ml of cooking wine.
- Bring the water to a boil over medium heat, then simmer for 2-3 minutes. This step removes any blood and impurities, reducing any strong odors. After boiling, remove the chicken feet, rinse them with hot water, and drain well.
- Place the chicken feet in a bowl while still hot. Add 1 tbsp dark soy sauce and mix well for even coloring.
Air Frying to Achieve "Tiger Skin"
- Preheat the air fryer to 200°C (392°F). This helps the chicken feet heat up quickly and form the crispy "tiger skin."
- Place the colored chicken feet into the air fryer basket, making sure they're spaced out to avoid sticking together. Set the air fryer to 200°C and cook for 18 minutes. During cooking, the skin will gradually dry and form wrinkled, tiger-skin-like folds, and the color will deepen.
Stir-Fry Seasonings and Braise the Chicken Feet
- While the chicken feet are air frying, prepare a braising pot. Add a moderate amount of cooking oil to the pot, and over low heat, add 3-4 smashed garlic cloves, sliced green onion, and ginger. Stir-fry slowly until fragrant.
- Add 1 tsp doubanjiang and stir-fry over low heat until the oil turns red and the fragrance of the bean paste is released.
- Add about 200ml of water (enough to cover the chicken feet), followed by 1 tbsp light soy sauce, 1 tsp oyster sauce, 5-6 pieces of rock sugar, and the seasoning bag. Stir to mix well so the flavors integrate into the broth.
- Carefully add the roasted chicken feet into the pot, making sure they're fully submerged in the broth. Bring the broth to a boil over high heat, then lower the heat and simmer for about 1 hour. Occasionally stir the chicken feet to ensure even heat distribution and flavor absorption.
Simmer and Reduce the Sauce
- After 1 hour, the chicken feet should be tender and the meat should be falling off the bone. Open the pot, turn the heat to high, and reduce the sauce.
- During this process, stir the chicken feet regularly to ensure the sauce evenly coats the chicken feet. Once the sauce thickens and becomes glossy on the chicken feet, turn off the heat and serve.
Nutrition
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