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  1. Dry-fry salt over low heat, till very hot.
  2. Remove and mix well with five-spice powder.
  3. Keep aside.
  4. Bring a large pot of water to the boil.
  5. Blanch chicken in this and drain well.
  6. Combine light corn syrup, vinegar and hot water in a pot.
  7. Heat over low flame till syrup dissolved.
  8. Pour over chicken till completely coated.
  9. Hang chicken in the sun for about 8 hours or dry with electric fan.
  10. Mix five spice powder with dry fried salt.
  11. Rub it inside the chicken and secure opening with toothpicks.
  12. Heat oil and deep fry chicken over low heat.
  13. Raise heat and deep fry 3-5 minutes or more till golden brown.
  14. Drain.
  15. Cut into bite-size pieces and arrange on serving plate.
  16. Garnish with lemon slices and serve hot.
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