| 1 | Blanch the chicken halves in boiling water for 2 minutes. |
| 2 | Drain. |
| 3 | Place the bird halves in a pot with the looing sauce ingredients and bring to a boil. |
| 4 | They should be covered with the sauce. |
| 5 | Turn the heat to a simmer and cook lightly for 15 minutes, then allow the halves to cool in the sauce. |
| 6 | Remove and place on a rack on the counter. |
| 7 | Pat dry with paper towels and dry the meat using an electric fan. |
| 8 | Aim the fan at the bird halves for about 3 hours, or until the skin is dry to the touch. |
| 9 | Deep fry one half at a time in oil at 350 degrees. |
| 10 | Be very careful when sliding the half into the hot oil. |
| 11 | A wok lid will be helpful in protecting your hands and face in case the oil should pop and spit at you. |
| 12 | Deep fry each half until the skin is crispy and golden. |
| 13 | Drain on paper towels before cutting up to serve |
