Crispy Skin Chicken Recipe

Ingredients : Serves 4-6

1.5 kg

1 tablespoon

1/2 teaspoon

1 1/2 tablespoons

1 tablespoon

1 tablespoon

750 ml

1/2 cup

1

Chicken

Salt (dry-fried)

Five spice powder

Light corn syrup or honey

Vinegar

Rice wine

Hot water

Cooking oil for deep frying (add more if required)

Lemon, thinly sliced for garnishing

• Dry-fry salt over low heat, till very hot. Remove and mix well with five-spice powder. Keep aside.

• Bring a large pot of water to the boil. Blanch chicken in this and drain well.

• Combine light corn syrup, vinegar and hot water in a pot. Heat over low flame till syrup dissolved.

• Pour over chicken till completely coated.

• Hang chicken in the sun for about 8 hours or dry with electric fan.

• Mix five spice powder with dry fried salt. Rub it inside the chicken and secure opening with toothpicks.

• Heat oil and deep fry chicken over low heat. Raise heat and deep fry 3-5 minutes or more till golden brown. Drain.

• Cut into bite-size pieces and arrange on serving plate.

• Garnish with lemon slices and serve hot.