Chinese Style Fried Chicken
* 1 (1.2 kilos) whole chicken, cleaned
* 2 bundles lemongrass (tanglad), pounded
* 1 bundle green onions
* ½ cup soy sauce
* 1/3 cup brown sugar
* ¼ cup Chinese cooking wine
* 1 tbsp garlic, minced
* 1 ½ teaspoons five spice powder
* 1 tsp salt
* ½ tsp ground white pepper
* cooking oil (for deep frying)
* 1 cup chicken stock, or ¼ chicken bouillon cube dissolved in 1 cup hot water
* 1 ½ tbsp sugar
* 1 tbsp soy sauce
* ¾ tsp five spice powder
* 2 pieces star anise
* salt (to taste)
* pepper (to taste)
* 1 ½ tbsp cornstarch, dissolved in 2 tablespoons water
1) Stuff chicken with lemongrass and green onions; set aside.
2) Mix together soy sauce, brown sugar, cooking wine, garlic, five-spice powder, salt and pepper in a bowl. Mix until sugar dissolves.
3) Place chicken and soy sauce in a large zip top bag. Seal and marinate in the refrigerator overnight.
4) Meanwhile, make the gravy: combine chicken stock, sugar, five spice powder and star anise in a saucepan. Bring to a boil, then reduce to a simmer. Season to taste with salt and pepper. Add dissolved cornstarch and cook until the sauce thickens. Turn off heat and remove star anise pieces. Set aside and keep warm.
5) To cook chicken, pre-heat a steamer. Drain chicken, reserving the marinade. Steam chicken for 15 minutes. Remove from the steamer and brush reserve marinade all over the chicken. Refrigerate for 15 minutes.
6) Pre-heat oil in a deep heavy bottomed pan until it registers 350˚F on a deep fry thermometer. Cut chicken into quarters or into 8 pieces. Deep fry in batches just until skin is golden and crisp. Drain on paper towels to remove excess oil.
7) Serve immediately with gravy on the side.