Crispy Skinned Chicken with Soy n Molasses

[Hj]

2 ½ lbs. chicken cut up
2 T. vinegar
2 T soy sauce
2 T. honey
1 T. sherry
1 tsp. molasses
2 T. all-purpose flour
1 tsp salt
peanut oil for deep frying

Put chicken in large saucepan-add boiling water to come
halfway up sides of the chicken. Cover tightly - simmer until just
tender- 45 minutes to 1 hour. Drain- rinse under cold water -
dry with kitchen paper.

Mix together vinegar- soy sauce- honey-sherry -molasses
Brush mixture all over chicken - then hang chicken in
an airy place to dry- about 30 minutes. Brush over - remaining soy
sauce mixture ñ hang again 20-30 minutes. Mix flour with salt
together- rub well into chicken skin. Fry in deep hot peanut oil
until golden and crisp. Drain well on absorbent kitchen paper.

Cut chicken into 8 pieces and serve warm with ur favorite dips

Cinnamon Dip ~
1 T. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. freshly ground black pepper
1/4 tsp. salt

Mix together, place in a small saucepan and heat until very hot,
stirring constantly.

Make a Hosin sauce Dip or use a Hot Chili dip.


Guests can dip pieces of chicken into ur dips- which are served
separately in small bowls.