Prep: 40 mins. Cooking: 40 mins. Serves 4.
- 3 lb whole chicken
- 1 tbs honey
- 1 whole star anise
- 1 strip dried tangerine peel
- Oil, for deep-frying
Ingredients for Five Spice Salt:
- 2 tbs salt
- 1 tsp white peppercorns
- 1/2 tsp five-spice
- 1/2 tsp ground white pepper
Put the chicken in a large saucepan and cover with cold water. Add honey, star anise, mandarin peel, and 1 teaspoon salt. Bring to a boil then reduce heat to low and simmer for 15 minutes. Turn off heat and leave chicken, covered, for a further 15 minutes. After 15 minutes, transfer chicken to a plate to cool.
Cut chicken in half lengthways, place it on paper towels, uncovered, and refrigerate for 20 minutes.
Fill a wok one-third of the way with oil and heat to 315 F. Very gently lower in half of the chicken, skin side down. Cook for 6 minutes, making sure all the skin comes in contact with oil. Drain on paper towels, then repeat with second chicken half.
To make salt, put salt and peppercorns in a small frying pan and dry-fry until aromatic. Crush the mixture and then mix with five spice and white pepper.
Use a cleaver to chop chicken halves into smaller pieces, then sprinkle over the five-spice salt and serve immediately.
How visitors found this Filipino Recipe:
- chicken skin recipe pinoy style
- crispy skin chicken recipe