Crispy Skin Chicken
|Chicken||1 1⁄2 Kilogram|
|Golden syrup||1 Tablespoon|
|Salt||13 Teaspoon (4 Tablespoons Plus 1 Teaspoon)|
|Five spice powder||3 1⁄2 Teaspoon|
|Rice vinegar||2 Tablespoon|
|Vegetable oil||900 Milliliter (For Deep Frying)|
Bring a large saucepan of salted water to the boil.
Lower in chicken, return to the boil, then remove pan from heat, cover tightly and leave the chicken in the water for 30 minutes.
Drain chicken, dry with absorbent kitchen paper and leave in a cold dry place for at least 12 hours.
In a small bowl, mix together golden syrup, 1 teaspoon salt, 1/2 teaspoon five spice powder and rice vinegar.
Brush over chicken and leave in the refrigerator for 20 minutes.
Repeat until all the coating is used.
Refrigerate the chicken for at least 4 hours to allow the coating to dry thoroughly on the skin.
Split chicken in half, through the breast.
In a wok, heat oil, add chicken halves and deep fry for 5 minutes until golden brown.
Lift chicken from oil and drain on absorbent kitchen paper.
Cut into bite sized pieces.
In a small saucepan over a low heat, stir together remaining salt and remaining five spice powder for 2 minutes.
Sprinkle over chicken.