Recipe ingredients
- 1 chicken (2 1/2 lb)
- 1 tblsp vinegar
- 2 tblsp soy sauce
- 2 tblsp honey
- 1 tblsp sherry
- 1 tsp molasses (treacle)
- 2 tblsp all-purpose flour
- 1 tsp salt
- Peanut oil for deep frying
- Cinnamon dip:
- 1 tblsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp freshly ground black pepper
- 1/4 tsp salt
- Pepper and salt dip:
- 1 tblsp salt
- 1/2 tblsp freshly ground black pepper
Recipe method
- Put the chicken in a large saucepan and add boiling water to come halfway up the sides of the chicken.
- Cover tightly and simmer until just tender, about 45 minutes to 1 hour.
- Drain, rinse under cold water and dry with paper towels.
- Mix together the vinegar, soy sauce, honey, sherry and treacle (molasses).
- Brush this all over the chicken and then hang the chicken in an airy place to dry, for about 30 minutes.
- Brush with the remaining soy sauce mixture again and hang for 20-30 minutes more.
- Mix the flour and salt together and rub well into the chicken skin.
- Fry in deep hot peanut oil until golden and crisp. Drain well on absorbent paper towels.
- Chop the chicken into 8 pieces and serve warm with the following dips.
- Cinnamon Dip: Mix together, place in a small saucepan and heat until very hot, stirring constantly.
- Pepper and salt dip: Mix together, place in a small saucepan and heat, stirring constantly, until the salt begins to brown.
Other chinese recipes:
Crisp skin chicken recipe
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