Fried Whole Chicken with Five Spices Powder五香粉

I recalled I tasted a yummy-delicious whole fried chicken "Malaysia Style" from a local Malaysia restaurant in Queens many years ago..Too bad the last time when I was there for dinner ,I requested the whole fried chicken but the server told me they don't have this chicken in their menu anymore..What a shame!! Anyway,I tried to re-create "Malaysia style" whole fried chicken at home and the end result turn out pretty good,I can said!! This whole chicken is not only simple and easy to prepare and cook but the meat really taste succulent and yummy!!

Ingredients:

1 whole chicken,cleaned and removed all the cavities,set aside about 3-4 lbs

2 tbsp five spices powder 五香粉

2 tbsp sea salt or any salt

2-3 cups canola oil for frying





Method:

1:Combine five spices powder and seasalt together in a small bowl.Pat dry the whole chicken with paper towel,then rub five spices mixture all over the chicken inside out.Wrap up with aluminum foil and store in fridge overnight for the flavor to steep in.

2:Remove whole chicken from fridge 30 minutes before frying.Heat oil at medium heat in deep medium fryer at 350 F.Slowly place the chicken in the hot oil to cook for 30 minutes each side if the oil didn't submerge fully cover over the chicken.Then turn the chicken again to fry on the other side for another 30 minutes.If frying the breast side,maybe you need to add another 15 minutes.

3:Removed fried whole chicken from fryer to a large plate to cool ..about 15 minutes before cut and serve warm with soy sauce or chili sauce.