Quick answer: A home-style spicy chicken feet recipe, known in Malaysia as kaki ayam berapi, starts by cleaning and boiling the feet until tender. Then you cook them in a sambal of dried chilli, bird’s eye chilli, onion and sauces until the gravy turns thick and sticky. It takes about 1 hour 20 minutes for 4 people. The dish is spicy.
Kaki ayam berapi is a fiery dish many Malaysians love, either with hot rice or as a snack. The skin turns soft, the sambal is thick, and the heat lingers. In this guide, we share a home-style spicy chicken feet recipe, including how to clean the feet properly, how to make them tender and how to control the heat.
Ingredients for this spicy chicken feet recipe
The amounts below are home estimates for 4 people. Adjust the chillies to suit how much heat your family can take.
Main ingredients
- Chicken feet, 1 kg (about 20 to 25 pieces)
- Ginger, 2 cm, for the boiling water
- Salt, 1 teaspoon, for the boiling water
- Cooking oil, 1/2 cup
- Big onion, 1, sliced into rings
- Kaffir lime leaves, 4, torn
Spice paste (blend)
- Dried chillies, 20, soaked in hot water
- Bird’s eye chillies, 10 (use fewer for less heat)
- Shallots, 8
- Garlic, 4 cloves
- Lemongrass, 2 stalks
Seasoning
- Chilli sauce, 3 tablespoons
- Oyster sauce, 2 tablespoons
- Sweet soy sauce, 1 tablespoon
- Tamarind juice, 3 tablespoons
- Sugar and salt to taste
Prep time, cook time and servings
Cleaning the chicken feet takes about 20 minutes. Then boiling them until tender takes around 30 to 40 minutes, and cooking the sambal about 20 minutes. In total, plan for about 1 hour 20 minutes for 4 people.
How to clean chicken feet properly
This step matters, because it keeps the dish clean and free of odour. First, trim the claws with kitchen scissors or a sharp knife. Next, scrub the feet with coarse salt and rinse them under running water.
If any tough yellow skin remains, blanch the feet briefly in hot water and peel it off. Afterwards, wash your hands, chopping board and sink after handling raw chicken.
How to cook this spicy chicken feet recipe step by step
- Bring water to the boil with the ginger and salt.
- Add the chicken feet and boil over medium heat for 30 to 40 minutes until the skin is tender.
- Then drain the feet and set them aside. Keep a cup of the boiling liquid.
- Heat the oil in a wok, then fry the blended paste over medium heat.
- Stir until the sambal darkens and the oil separates, about 15 minutes.
- Add the chilli sauce, oyster sauce, sweet soy sauce and tamarind juice.
- Next, add the chicken feet and half a cup of the boiling liquid, and toss well.
- Simmer for 10 to 15 minutes until the gravy thickens and coats the feet.
- After that, season with sugar and salt.
- Finally, add the onion and kaffir lime leaves, stir for 2 minutes and turn off the heat.
However, chicken must cook fully. The FoodSafety.gov chart lists 74 degrees Celsius (165 degrees Fahrenheit) as the safe minimum for poultry. Boiling for 30 minutes or more usually takes the feet well past that point.
Tips for a better spicy chicken feet recipe
- Use a pressure cooker if you are in a hurry, since the feet soften much faster.
- Fry the sambal until it is properly cooked, so it does not taste raw.
- Let the feet sit in the sambal for 30 minutes before eating, because the flavour soaks in.
- Do not add too much water, as the gravy should be thick rather than runny.
- Wear gloves when you cut bird’s eye chillies, so your hands do not sting.
How to control the heat
This dish is spicy by design. So if children or people who cannot take much heat will eat it, cut down or leave out the bird’s eye chillies. In addition, remove the seeds from the dried chillies before blending to soften the heat.
You can also set aside some chicken feet before you add the bird’s eye chillies. For children, however, a mild dish such as our spaghetti carbonara recipe or spaghetti bolognese recipe suits better.
Variations on the spicy chicken feet recipe
Spicy soy sauce version
Add more sweet soy sauce and use less chilli sauce. As a result, the dish turns sweeter and darker, yet still has some heat.
Fried version
After boiling, fry the chicken feet until the skin crisps slightly. Then toss them in the sambal. The texture changes, and it makes a good snack.
Add other ingredients
Some people also add boiled eggs or potatoes to the same sambal. If you like other balado-style dishes, also try the paru berlado recipe.
What to serve with this spicy chicken feet recipe
Hot white rice is the usual partner, because it cools the heat. Also add cucumber, ulam or boiled long beans for freshness. Meanwhile, an omelette suits anyone who finds the dish too hot.
As an afternoon snack, serve the feet in small bowls with a cold drink such as rose syrup with lime or iced tea. Many people also enjoy them while watching a football match with friends. Finally, put out tissues and a small bowl for the bones.
How to store leftovers
Put leftovers in a covered container and keep them in the fridge. According to USDA FSIS, you should refrigerate leftovers within 2 hours of cooking and finish them within 3 to 4 days. Then reheat until the gravy boils.
No time to cook? Try the ready-to-eat version
Still, cleaning and boiling chicken feet takes time. That is why many people only cook this dish at the weekend.
MakanHubb makes Kaki Ayam Berapi in a retort pack. It is spicy and goes well with hot rice. It also needs no fridge and keeps for 1 to 2 years before opening. You can eat it straight from the pack or soak the pouch in hot water for a few minutes. Prices start from RM17.90 a pack.
For a weekend dish with gravy, also try the laksa johor recipe or the thai laksa recipe.
FAQ about the spicy chicken feet recipe
How long should I boil chicken feet so they turn tender?
Usually 30 to 40 minutes over medium heat. A pressure cooker can shorten the time.
Do I need to cut off the claws?
Yes. Trimming the claws makes the feet cleaner and easier to eat.
How can I make it less spicy?
Use fewer bird’s eye chillies, remove the dried chilli seeds and add a little sugar or sweet soy sauce.
How long do leftovers keep?
Keep them in the fridge and finish them within 3 to 4 days, as USDA FSIS advises.
Is the MakanHubb Kaki Ayam Berapi suitable for children?
It is spicy. For children, consider White Rice, Spaghetti Carbonara or Spaghetti Bolognese instead.
Still have questions?
WhatsApp the MakanHubb team at 012-540 0263. We reply during office hours, Monday to Friday.
