Wash chicken claws and cut off nails from the tips, then halve each claw.
Coat chicken claws evenly with vinegar and maltose. Blanch in boiling water, then set aside.
Heat oil in a wok. Deep-fry chicken claws over high heat until golden brown. Remove from heat and place chicken claws into a mixing bowl. Mix seasoning ingredients with chicken claws.
Add spring onion, star anise, Szechuan peppercorns and ginger slices. Pour in just enough water to cover chicken claws. Boil or steam for 45 minutes over medium heat.
Meanwhile, prepare sauce ingredients. Fry half of the garlic until browned and fragrant. Mix with raw garlic and set aside. Fry fermented black beans until fragrant and set aside.
Rinse chicken claws under cold running water. Drain and coat evenly with potato starch.
Mix all sauce ingredients together. Pour the sauce over coated chicken claws and steam for 5 minutes over medium heat.
Garnish with chilli slices and serve immediately.