- Cuisine: Chinese
- Serves: 6
- Type: Easy
- 90 ml hoisin sauce
- 90 ml chilli garlic sauce (see note)
- 90 ml freshly squeezed orange juice
- 2 tbsp oyster sauce
- 2 tbsp black bean sauce
- 2 tbsp rice wine vinegar
Prep time 20 mins, cook 1 hr (plus cooling, drying)
“I like to eat this squatting in a corner and make grunting sounds like a rabid wild dog. Suck the bones. Delicious.” You’ll need to begin this recipe a day ahead.
Place chicken in a large saucepan with enough lightly salted cold water to cover generously and bring to the boil over medium-high heat. Reduce heat to medium and simmer rapidly until skins start to split (12-15 minutes). Drain, cool to room temperature, then spread in a single layer on two trays lined with absorbent paper and refrigerate overnight for skin to dry.
For Chinese sauce, combine ingredients in a bowl and set aside.
Heat oil in a large saucepan or deep-fryer to 180C. Deep-fry chicken in batches until golden and very crisp (10-12 minutes; be careful as hot oil will spit), drain on absorbent paper, toss in Chinese sauce and serve hot.