Pickled Pepper Chicken Feet

Pickled Pepper Chicken Feet

This Sichuan-style Pickled Chicken Feet recipe delivers bold, tangy, and spicy flavors with a satisfying crunch. Tender chicken feet are first blanched with ginger and Sichuan peppercorns, then chilled for a perfect texture—crisp or soft, depending on your preference. The magic lies in the zesty marinade: a vibrant mix of vinegar, pickled peppers, sorghum wine, and a hint of sugar for balance. After soaking in this punchy sauce for several days, the chicken feet absorb deep, addictive flavors. The longer they marinate (up to 5 days), the more intense the taste! Ideal as a spicy appetizer or beer snack, this dish is a must-try for lovers of Sichuan cuisine. Easy to prepare but packed with complex flavors, these pickled chicken feet are a deliciously unique treat.

15 Minutes
Medium
4 servings
Recipe Cold Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
chicken feet
500g

The aromatics

🧅
ginger
20g (sliced)
🧅
Sichuan peppercorns
10g

The sauce & seasonings

🧂
vinegar
200ml
🧂
pickled pepper
100g
🧂
sorghum wine
2 tablespoons
🧂
sugar
2 teaspoons
🧂
chicken essence
1 teaspoon

Instructions

1. Step 1

Step 1
Wash the chicken feet clean and cut off the toenails.

2. Step 2

Step 2
Cut them into small pieces for better flavor absorption, I cut them in half, but you can also leave them whole.

3. Step 3

Step 3
Add ginger slices and Sichuan peppercorns, and add water to cover the chicken feet, bring to a boil over high heat, then skim off the foam.

4. Step 4

Step 4
I cooked for about 15 minutes, then removed and rinsed with cold water, it’s better to prepare some ice water in advance. If you like crunchy texture, cook for a shorter time, if you like soft texture, cook for a longer time.

5. Step 5

Step 5
Mix vinegar, pickled pepper, salt, sorghum wine, and water to make a sauce, add a little sugar and chicken essence to enhance the flavor. The ratio of vinegar to water is about 1:1, add about 1-2 tablespoons of sorghum wine, and add the pickled pepper water together.

6. Step 6

Step 6
Soak the cooked chicken feet in the sauce, cover with plastic wrap and refrigerate for a few days. I marinated for 2 days and tried it, it was okay but not very flavorful, after 5 days, it was perfect!

7. Step 7

Step 7
Finished product.

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