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Add a photoServings: 10
Ingredients
- 1 x (4-5 lb.) chicken
- 2 c. Water
- 1/4 c. Vinegar
- 1/2 c. Soy sauce
- 1/2 c. Honey
- 2 Tbsp. Sherry
- 1 Tbsp. Molasses
- 2 Tbsp. Flour
- 1 tsp Salt Oil for deep-frying
Directions
- 1. Place chicken in a large pan. Boil water and pour over. Bring to a boil again; then simmer, covered, 45 min. Drain, reserving liquid for stock.
- 2. Rinse bird quickly under cool running water. Blot dry with paper toweling.
- 3. Combine vinegar, soy sauce, honey, sherry and molasses. Brush mix over chicken skin. (Reserve the remainder.) Hang bird up to dry about 30 min in a cold, airy place.
- 4. Brush remainder of soy-vinegar mix over bird. Suspend chicken again and let dry another 20 to 30 min. Then combine flour and salt and rub lightly into skin.
- 5. Heat oil till smoking. Gently lower in bird, using a wire basket or possibly large, long-handled Chinese strainer. Deep-fry, turning and basting, till golden brown-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 (see "How-to Section") and a dip of either plum or possibly hoisin sauce.
- 7. Bone remainder of chicken and cut in bite-size pcs. Serve as a separate dish with the same dip.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 10 servings | |
| Calories 376 | |
| Calories from Fat 190 | 51% |
| Total Fat 21.07g | 26% |
| Saturated Fat 6.01g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 820mg | 34% |
| Potassium 338mg | 10% |
| Total Carbs 18.15g | 5% |
| Dietary Fiber 0.2g | 1% |
| Sugars 15.51g | 10% |
| Protein 26.89g | 43% |
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