Crispy Chicken Feet is a great appetizer. First, it is boiled with water, soy sauce, garlic, black pepper and bay leaves until tender. Then, coated with lightly beaten egg and flour-cornstarct mixture. Lastly, deep-fry until golden brown and crispy.
In a large pot over medium heat, combine the water, soy sauce, garlic, black pepper, bay leaves and chicken feet. Bring to boil while removing the scums that float. Cook for 45 minutes to 1 hour or until tender but not falling apart. Remove from the pot and drain excess liquid.
In a large bowl, combine the corn starch, flour and salt. Dip each chicken feet into the lightly beaten egg then coat with the flour mixture.
In a pan over medium heat, add the cooking oil. Once the oil is hot enough, drop each chicken feet and deep-fry for 2-3 minutes on each side or until crispy. Serve with spicy vinegar.