Spicy Chiz Chicken Feet

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1 kg boneless chicken feet

100 g gochujang (Korean chili paste)

5 g chicken bouillon powder

10 bird's eye chilies, sliced

1 stalk scallion, sliced

50 ml water

160 g Prochiz Mozzarella, grated

20 g soy sauce

20 g granulated sugar

10 g corn syrup

30 g tomato sauce

10 g sesame oil

10 g chili powder

10 g garlic, finely minced

3 g ground pepper

Prochiz For Business

In a bowl, combine the gochujang, tomato sauce, chili powder, ground pepper, sesame oil, chicken bouillon powder, soy sauce, sliced bird's eye chilies, granulated sugar, corn syrup, and minced garlic. Stir until well combined.
Add the boneless chicken feet and mix thoroughly to coat the chicken feet completely with the sauce.
Heat a pan or skillet with a little oil. Sauté the sliced scallions, then add the chicken feet mixture and water.
Cook until the sauce has reduced and thickened. Set aside.
In a separate pan, add the grated Prochiz Mozzarella and cook over low heat until it has completely melted and is bubbly.
Pour the melted Prochiz Mozzarella over the chicken feet and garnish with extra sliced scallions before serving.

Thank you