Crispy Chicken With Five Spice Salt

• 1 cup soy sauce
• 2 inches fresh ginger, peeled, thickly sliced
• 2 cloves garlic, minced
• 2 tsp Chinese five-spice powder
• 1 (3 1/3 lb) whole chicken
• None None vegetable oil, for deep-frying
• None None FOR THE SOY MARINADE
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp dry sherry
• 1/2 tsp Chinese five-spice powder
• 1/2 tsp sesame oil
• None None FOR THE SPICED SALT
• 3 1/2 tbsp sea salt
• 1/2 tsp cracked black pepper
• 1 tsp Chinese five-spice powder

1. Combine soy sauce, ginger, garlic, five-spice powder and 16 cups water in a large saucepan. Bring to a boil. Boil for 2 mins. Add chicken and return to a boil. Simmer for 10 mins, or until chicken is just cooked through. Remove pan from heat, cover and let stand for 30 mins. Remove chicken from liquid and pat dry.
2. Meanwhile, to make the soy marinade, combine all ingredients in a small bowl.
3. Cut chicken in half down through the breast bone and along the backbone. Place on a tray and rub soy marinade over skin. Cover and chill for 2 hours.
4. Preheat oven to 250u0b0F. Heat oil in a large, deep saucepan or wok. Carefully lower 1/2 the chicken into hot oil and deep-fry until browned. Drain on paper towels then place in oven to keep warm. Repeat with remaining chicken.
5. To make the spiced salt, heat a small, nonstick frying pan over medium heat. Cook salt and pepper, stirring, for 2 mins. Add five-spice powder and cook, stirring, for 1 min, or until fragrant.
6. Cut chicken into serving-sized pieces. Serve with spiced salt.

soy sauce, ginger, garlic, chicken, vegetable oil, soy marinade, honey, soy sauce, sherry, sesame oil, salt, salt, black pepper

Taken from recipes-plus.com/api/v2.0/recipes/35226 (may not work)