1 frying chicken, 3 lb or so 1 ts 5-spice powder 1 tb salt 3 tb honey 1 c boiling water 1 ts vinegar 2 tb sherry or rice wine
Rinse and dry the chicken inside and out. Rub spice powder and salt into the cavity. Close the cavity with string or other fastener. Truss the bird with string and a handle so you can hold it easily. Boil a pot of water and rinse the chicken's exterior with boiling water 3 or 4 times.
Mix all the remaining ingredients except the oil. Spread the mixture evenly over the outside of the chicken. Use the handle to keep your fingers off the bird once it has been coated. Use the handle to hang the chicken in a cool breezy place for 6 hr. Or else par-roast it for 1 hr at 200F.
Heat the oil to 275F, put in the chicken, breast meat down, and reduce heat to low. Fry chicken 10 min and then turn it over and fry another 4-5 min.
Remove and drain the chicken and let it cool slightly.
Turn the heat high under the oil and return the chicken to cook until the skin is crisp and golden. Remove and drain the chicken again. Cut it into bite-sized pieces and serve.