01
Clean the chicken, removing any goodies left in the cavity. Rub
the cavity of the chicken with the salt blend.
02
Bring a large pot of water to a boil. Add the maltose syrup and
vinegar to the water. Stir until the syrup dissolves.
03
Hold the chicken by the neck over the pot of hot water. Using a
ladle, shower the chicken with hot water a spoonful at a time. Do
this about 15-20 times until the chicken takes on a golden tan
04
Hang the chicken by the neck by the window to air dry for at
least 8 hours, preferably overnight. Don’t worry, the chicken will not
spoil in room temperature for the extended period because the
cavity has been cured with salt. (If this makes you nervous, you can
also try placing the chicken on a wire rack and drying it out in the
fridge). This process will prevent the oil from spattering when you
deep fry the chicken
05
When you are ready to fry the chicken, fill a large wok three
quarters of the way full of vegetable oil. Turn the flame up high to
heat up the oil. Once the oil is very hot, place the chicken breast
down into the wok and cook for 10 minutes. Three quarters of the
chicken should be submerged in the oil. As the breast is being
cooked, use a ladle to baste the top of the chicken with the hot oil.
06
Carefully turn the chicken so that the breast faces up. Cook for 5
minutes. Baste the breast of the chicken with hot oil as the back is
being cooked.
07
Lift the chicken out of the wok and place on a paper towel-lined
tray to absorb the excess oil. Serve with a little dish of that special
seasoned salt for dipping.
