Asian: Crisp Skin Chicken by Recipe Cottage

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	Crisp Skin Chicken

		CRISP SKIN CHICKEN 1 chicken (2 1/2 lb) 1 tblsp vinegar 2 tblsp soy sauce 2 tblsp honey 1 tblsp sherry 1 tsp molasses (treacle) 2 tblsp all-purpose flour 1 tsp salt oil for deep frying Put the chicken in a large saucepan and add boiling water to come halfway up the sides of the chicken. Cover tightly and simmer until just tender, about 45 minutes to 1 hour. Drain, rinse under cold water and dry with kitchen paper. Mix together the vinegar, soy sauce, honey, sherry and treacle (molasses). Brush this all over the chicken and then hang the chicken in an airy place to dry, for about 30 minutes. Brush over the remaining soy sauce mixture and hang again for 20-30 minutes. Mix the flour and salt together and rub well into the chicken skin. Fry in deep hot peanut oil until golden and crisp. Drain well on absorbent kitchen paper. Chop the chicken into 8 pieces and serve warm with hoisin sauce or dips. Cinnamon dip: Mix together 1 Tbsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp freshly ground pepper and salt. Put in a small saucepan, heat until very hot, stirring constantly. Pepper and salt dip: Mix together 1 Tbsp salt and 1/2 Tbsp freshly ground black pepper. Put into a small saucepan and heat, stirring, until the salt begins to brown. Serve the dips separately in small alongside a bowl of hoisin sauce (served cold) Guests eat the chicken with their fingers, dipping each piece into the dips and sauce. Place finger bowls of cold water on the table.