Deep Fried Chicken A La Peking Duck

Directions

1. 1. Place chicken in a large pan. Boil water and pour over. Bring to a boil again; then simmer, covered, 45 min. Drain, reserving liquid for stock.
2. 2. Rinse bird quickly under cool running water. Blot dry with paper toweling.
3. 3. Combine vinegar, soy sauce, honey, sherry and molasses. Brush mix over chicken skin. (Reserve the remainder.) Hang bird up to dry about 30 min in a cold, airy place.
4. 4. Brush remainder of soy-vinegar mix over bird. Suspend chicken again and let dry another 20 to 30 min. Then combine flour and salt and rub lightly into skin.
5. 5. Heat oil till smoking. Gently lower in bird, using a wire basket or possibly large, long-handled Chinese strainer. Deep-fry, turning and basting, till golden brown-brown. Drain on paper toweling.
6. 6. Remove crisp skin, cutting it in 2-inch squares. Serve on thin slices of white bread with crusts removed, accompanied by onion brushes (see "How-to Section") and a dip of either plum or possibly hoisin sauce.
7. 7. Bone remainder of chicken and cut in bite-size pcs. Serve as a separate dish with the same dip.