Make sure that your chicken feet are peeled (they usually are when bought in a store). Wash the chicken feet thoroughly, scraping off any dirt, etc that is on the feet.
In a large pot, boil water. Once boiling, add distilled white vinegar and honey. Add the full chicken feet into the water and blanch for about 3 minutes. You know it is time to remove the feet when they turn gray and begin to curl into themselves a bit.
Remove the feet from the water and place in a strainer. Run them under cold water for a minute or two and then pour back into an empty, large pot. Add soy sauce and stir to add some color.
Cut the toenails off the chicken feet by following the above section for “How Do I Clean Chicken Feet for Dim Sum?”
In a wok, heat enough oil to deep fry the feet. Once heated, cook two chicken feet at a time. Place the chicken feet in the oil and immediately cover with a lid. This will keep the popping oil from hitting your kitchen (or you!).
Fry the feet until they turn golden brown and then remove. Continue frying until all feet are cooked.
Place all fried feet in a large bowl and cover with water. Allow to soak about one hour.
When chicken feet finish soaking, fill a large pot with about 2-3 inches of water and steam the chicken feet for an hour. I used a vegetable steamer covered with parchment paper to steam my feet, but if you have bamboo steamers you can also use those.
When chicken feet are done steaming, combine all sauce ingredients except for cornstarch and water in a small pot on the stove. Heat until bubbling.
When sauce begins to bubble, combine cornstarch and water in a small bowl and pour into the sauce. Stir the sauce until it begins to thicken. Pour over your chicken feet and enjoy.
For instructions on how to eat the chicken feet, read the "How to Eat Dim Sum Chicken Feet" section above.