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Chinese   -   Crispy Fried Chicken   adapted from Cantonese Chinese Cooking by Margaret Leeming

  • 1 Small Chicken -- In 8 Pieces
  • 1 Teaspoon Five Spice Powder
  • 1 Teaspoon Salt
  • 2 Teaspoons Rice Vinegar
  • 2 Teaspoons Honey
  • 3 Tablespoons Oil
Directions Rub chicken with 5 spice powder and salt. Mix vinegar and honey over low heat to make a syrup and let cool. paint chicken with syrup and continue to paint until syrup is gone. Allow chicken to dry, fry in oil until done.
Serves 4
Time to Make 0:00

Printer version   2 Votes - Yum: 2.5, Easiness: 4.5, Speed: 4, Overall: 3.66667 Rate this recipe

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