| Cut
a 20” piece of cotton kitchen string. Tie one end of the string
around one chicken leg. Leave about 18” of loose string, then
tie the other end around the other chicken leg. The string
will now act as a “handle” as you prepare the chicken.
Rub the outside of the chicken with the five-spice powder
and salt.
In a small bowl, combine the honey, boiling water, white
vinegar and sherry.
Hold the chicken over the sink, and slowly spoon the hot
water mixture over the chicken.
Place a small wire rack on a plate. As a substitute, you
can place a rack over a small cookie sheet. Place the chicken
on the rack and place it in the refrigerator.
Let the chicken “dry” in the refrigerator overnight.
Pour enough vegetable oil into a very deep, heavy stockpot
to cover the chicken. NOTE: Make sure that you do not overfill
the stockpot with the oil There should be at least 3” of
space between the surface of the oil and the top of the
stockpot.
Heat the oil to 350°.
Gently lower the chicken into the hot oil. NOTE: Use extreme
caution when deep-frying a whole chicken. This oil is HOT.
|
