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Prepare the chicken feet: In a large pot, combine the cleaned chicken feet, water, 1/4 cup rice vinegar, and salt. Bring to a boil, then reduce heat and simmer for 30 minutes, or until tender.

Drain the chicken feet and pat them thoroughly dry with paper towels. This is crucial for crispiness. Arrange them in a single layer on a wire rack set over a baking sheet.

Air dry the chicken feet in the refrigerator for at least 1 hour, or preferably overnight. This further dries the skin, leading to a crispier result.

Preheat your oven to 400°F. Roast the chicken feet for 30-40 minutes, flipping halfway through, until deeply golden brown and crispy.

While the chicken feet are roasting, prepare the spicy soy glaze: In a small saucepan, combine the Ohsawa Sauce Shoyu, honey, 2 tablespoons rice vinegar, grated ginger, minced garlic, Algae Cooking Club Gochugaru Chili Finishing Oil, and sesame oil. Bring to a simmer over medium heat, stirring until the honey dissolves and the glaze thickens slightly, about 5-7 minutes.

Once the chicken feet are crispy, remove them from the oven. In a large bowl, toss the crispy chicken feet with the spicy soy glaze until evenly coated.

Garnish with chopped green onions and toasted sesame seeds. Serve immediately, perhaps alongside some sautéed Happier Grocery Organic Green Beans & Shiitake for a complete meal.


Prepare the chicken feet: In a large pot, combine the cleaned chicken feet, water, 1/4 cup rice vinegar, and salt. Bring to a boil, then reduce heat and simmer for 30 minutes, or until tender.

Drain the chicken feet and pat them thoroughly dry with paper towels. This is crucial for crispiness. Arrange them in a single layer on a wire rack set over a baking sheet.

Air dry the chicken feet in the refrigerator for at least 1 hour, or preferably overnight. This further dries the skin, leading to a crispier result.

Preheat your oven to 400°F. Roast the chicken feet for 30-40 minutes, flipping halfway through, until deeply golden brown and crispy.

While the chicken feet are roasting, prepare the spicy soy glaze: In a small saucepan, combine the Ohsawa Sauce Shoyu, honey, 2 tablespoons rice vinegar, grated ginger, minced garlic, Algae Cooking Club Gochugaru Chili Finishing Oil, and sesame oil. Bring to a simmer over medium heat, stirring until the honey dissolves and the glaze thickens slightly, about 5-7 minutes.

Once the chicken feet are crispy, remove them from the oven. In a large bowl, toss the crispy chicken feet with the spicy soy glaze until evenly coated.

Garnish with chopped green onions and toasted sesame seeds. Serve immediately, perhaps alongside some sautéed Happier Grocery Organic Green Beans & Shiitake for a complete meal.
