1 quart oil for deep frying
For simmering:
1 teaspoon kosher salt or to taste
2 tablespoons soy sauce
1 tablespoon sugar
3 cloves garlic, smashed
1 stick cinnamon
For deep frying:
2 eggs, beaten
1 cup flour mixed with 1 teaspoon salt
Clip the toenails on chicken feet and wash the feet, removing the callous and any loose-hanging skin. Place the chicken feet in a 2 quart saute pan and add enough water to cover. Add the ingredients for simmer and bring to a boil, then reduce to a simmer and cook until feet are tender, one and a half to two hours. Remove the feet from the cooking liquid, which can be reserved for another purpose. Allow the feet to cool. Then dip in egg and flour, shaking off excess flour. To make sure that the feet are covered in the batter, dip in egg and flour twice if needed. Bring a wok with the quart of oil to 375°F. Add the chicken feet in batches and deep-fry until the batter is golden brown, 3 to 5 minutes. Have a lid ready in the event of splattering oil. Serve immediately and add a sprinkling of sea salt if needed. (Alternatively, skip the batter and fry the feet as-is. Dress in more soy sauce and chile oil, as desired.)