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Tsui Pee Gai-(crispy chicken)

Source of Recipe

China


List of Ingredients

2 T honey
1 T cornstarch
1 tsp ginger
1 spring chicken, 3 pounds
1/2 T malt vinegar
1 T sherry
Oil for deep fat frying


Recipe

Pour 2 large bowls of boiling water over the dressed chicken to remove the oil from the skin. Dry thoroughly.
Mix honey, vinegar, sherry, and cornstarch. Rub this all over the outside of the chicken. Rub the inside of the chicken with salt, sherry and vinegar. Hang the chicken to dry for 6 hours.
Insert a small metal funnel in back cavity of the chicken. Pour boiling oil into the cavity, allowing it to flow out the neck cavity. Repeat 4-5 times.
Pour the hot oil on the outside of the chicken until a golden brown. Pour first over the legs and front, then rest of the chicken.
Pour over the meaty portion of chicken several times to cook thoroughly. Cool slightly and cut into small pieces and serve hot.