Serves: 10
Total Calories: 83
1. Place chicken in a large pan. Boil water and pour over. Bring to a boil again then simmer, covered, 45 minutes. Drain, reserving liquid for stock.
2. Rinse bird quickly under cold running water. Blot dry with paper toweling.
3. Combine vinegar, soy sauce, honey, sherry and molasses. Brush mixture over chicken skin. (Reserve the remainder.) Hang bird up to dry about 30
minutes in a cool, airy place.
4. Brush remainder of soy-vinegar mixture over bird. Suspend chicken again and let dry another 20 to 30 minutes. Then combine flour and salt and rub
lightly into skin.
5. Heat oil in deep fryer until smoking. Gently lower in bird, using a wire basket or large, long-handled Chinese strainer. Deep-fry, turning and basting, until
golden-brown. Drain on paper toweling.
6. Remove crisp skin, cutting it in 2-inch squares. Serve on thin slices of white bread with crusts removed, accompanied by onion brushes and a dip of either plum or hoisin sauce.
This Deep Fried Chicken A La Peking Duck recipe is from the Cook'n Deep Fried Cookbook. Download this Cookbook today.
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