Begin by soaking the frozen boneless chicken feet in cold water to defrost. Once thawed, rinse them thoroughly several times under running water to remove any impurities. Drain the cleaned chicken feet in a colander or basket.

Bring a pot of water to a boil. Add the chicken feet along with 1 tablespoon of Cheongju. Parboil briefly, stirring occasionally to remove any lingering odors and excess fat. Once they’ve blanched, transfer the chicken feet to a wire mesh strainer and rinse them under cold water. Rinse again, then allow them to drain thoroughly.

In a bowl, combine the red pepper powder, soy sauce, Cheongju, minced garlic, ginger powder, grain syrup, starch syrup, ground black pepper, and perilla oil. This bold and fragrant mixture will serve as your stir-fry sauce. The addition of perilla oil is particularly helpful in softening the strong aroma typical of chicken feet.

Toss the drained chicken feet in the prepared sauce, ensuring that each piece is fully coated. Let the mixture sit briefly to allow the flavors to meld.

Optional vegetables such as sliced onions, green onions, carrots, or cabbage can be added to the stir-fry for added texture and sweetness. If unavailable, this step can be skipped.

Heat 2 tablespoons of cooking oil in a large pan over high heat. Add the sauced chicken feet and stir-fry for about 3 minutes. Once slightly seared, reduce the heat to below medium and continue cooking, stirring frequently to prevent sticking and ensure even caramelization.

Taste and adjust the seasoning—if the dish leans too mild for your preference, add a bit more soy sauce to intensify the flavor.

Once cooked through and richly glazed, remove from heat. Sprinkle with sesame salt before serving. These spicy chicken feet can also be portioned into containers and frozen, making them a flavorful and convenient meal option for later.