Crispy Skin Chicken

CRISPY SKIN CHICKEN

1 chicken (2 1/2 lb)
1 Tbsp vinegar
2 Tbsp soy sauce
2 Tbsp honey
1 Tbsp sherry
1 tsp molasses
2 Tbsp all-purpose flour
1 tsp salt
peanut 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 the following dips:

Cinnamon Dip:

1 Tbsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp freshly ground black pepper
1/4 tsp salt

Mix together, place in a small saucepan and heat until very hot,
stirring constantly.

Pepper and Salt Dip:

1 Tbsp salt
1/2 Tbsp freshly ground black pepper

Mix together, place in a small saucepan and heat, stirring constantly,
until the salt begins to brown.

Hoisin Sauce

Guests dip the pieces of chicken into the dips which are served
separately in small bowls.