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Crispy Chicken
Author: Mr. Go
1 whole chicken (about 2-1/2 lbs)
1 tblspn five-spice salt
1 tblspn light corn syrup or honey
1 tblspn vinegar
1 tblspn rice wine
3 tblspn hot water
10 cups frying oil
Clean chicken in boiling water to remove any undesireable matter, drain.
Mix light corn syrup/honey, vinegar, rice wine and hot water over low heat
until the corn syrup/honey dissolves. Pour over chicken and continue basting
until chicken is completely coated.
Heat a pan with no oil and stir fry 2 tblspn salt. over low flame until very
hot. Remove and mix with the five-spice salt.
Rub the five-spice salt into cavity of chicken and use a toothpick to shut
the cavities. Hang chicken outside to dry for about 8 hours.
Heat oil for frying. If you will be including the head of the chicken, make
sure the eyes are removed (or something undesireable may happen!).
Deep fry chicken on low flame for 20 minutes. Before removing turn the heat
to high and cook an additional minute until golden brown. Remove and drain.
Cut into bite-size squares and arrange on a serving plate. Sprinkle with
some lemon juice and any leftover five-spice salt.
Garnish with lemon, shredded green onion and some red hot pepper.
Note: It is best to hang the chicken out on a breezy day for the drying
process although an electric fan inside the house will suffice.
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