Ingredients

1 chicken,

A. 300cc white vinegar, 100 grams of maltose, 50cc of water,

B. Salad oil, 2 tbsp of salt and pepper, 1/4 lemon

Practice

1. Wash the chicken, and then use 1 tbsp of salt and pepper to coat the surface and abdomen of the chicken. After that, let it rest for about 20 minutes. Seasoning A is mixed and boiled to make sweet and sour water, then let it cool and reserve.

2. Drench the skin of the chicken in boiling water for 4 to 5 times, then drench the chicken with sweet and sour water for 4 to 5 times.

3. Hang the chicken for about 3 hours in a ventilated area to dry the skin, and then poke out the eyes of the chicken to prevent it from exploding in the hot frying pan.

4. Heat a pan with enough salad oil to cover the whole chicken and increase the oil temperature to about 150 degrees Celsius. Place the chicken from Method 3 into the frying pan and fry over low heat for about 20 minutes until cooked through, then turn to medium heat and continue frying until the chicken skin is golden brown and crispy, then remove from the pan and drain off the oil.

5. Cut the chicken into chunks and serve on a plate with a squeeze of lemon juice and a pinch of salt.