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Bring a pot of water to the boil and blanch the chicken by pulling it in and out of the water a few times to tighten the skin.
Marinate the inside of the chicken with the spicy salt.
Bring the water, vinegars and maltose to the boil.
Bathe the chicken by constantly spooning the hot liquid over the skin and through the centre.
Hang the chicken to dry for a minimum eight hours.
Heat vegetable oil to 150 C and fry the chicken slowly for 15 minutes, spooning oil over the chicken skin constantly.
Increase the oil temperature to 180 C and fry the chicken for a further 10 minutes to make the skin very crispy.
Serve with steamed jasmine rice.
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