A delicately marinated whole chicken-air dried and deep-fried to perfection.It is more tender,crispier and juicier than you've ever dreamed. A classical choice for Cantonese banquets. If you love Kentucky Fried Chicken,you won't want to miss this one and only finger-licking-good classic Cantonese banquet dish.

Skin Mixture
3 tablespoons (45ml) honey
2 tablespoons (30ml vinegar)
1/2 cup(125ml) hotwater



1 chicken (3pounds,1350 g)
8 cups (2L)water
11/2 tablespoons (22ml) wine
1 tablespoon(15ml) salt
3 slices ginger
2 pieces star anise (optional)
4 cups (1 L) oil
fried shrimp-flavor chips (optional)
prepared Szechwan pepper salt

1.Clean and pat-dry chicken.Rub cavity with 1 teaspoon (5ml) salt:
let stand for 1 hour.
2. In a large pot.bring 8 cups water to a boil with wine,remaining
salt,ginger and star anise.Add chicken and bring to a second boil. Reduce heat to low, cover and simmer for 50-60 minutes,turning
occasionally.Turn heat off;let chicken stand in hot liquid for another 15-20
minutes.Remove,drain well and pat-dry.
3.Combine skin mixture ingredients and brush entire outside surface of chicken with mixture.Tie a string around wings and hang chicken in a well
ventilated place to air-dry for 5-6 hours.
4.Heat 4 cups oil in wok to 350ºF (180º).Carefully dip chicken into wok,basting with hot oil constantly by using a ladle.Deep-fry until skin turns evenly brown and crisp.Turn heat up to 375ºF (190ºC) for the last 3-4 minutes to ensure the browning process. Remove and drain well. (To prevent splattering of oil, have a wok lid on guard)
5.Cut chicken into bite-size pieces and serve with toasted Szechwan pepper salt. Garnish with fried shrimp-flavor chips.

Remarks

• If you are entertaining friends,deep-fry chicken in advance. Before serving,deep-fry in hot oil again for a few minutes
• For easier handling,chicken can be cut into two halves,then prepared the same way, but it would be less juicy.

Toasted Szechwan Pepper Salt
This is another widely used seasoning salt. It is pungent and aromatic dip which complements many dishes.

2 tablespoons (30ml) Szechwan peppercorn
1/2 cup (120ml) salt

Stir Szechwan peppercorn in a dry skillet over medium heat for about 1-1/2 minutes until fragrant. Remove and grind with a mortar and pestle or rolling pin. Heat salt in the same skillet until color turns light brown. Remove and mix with toasted peppercorns

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