Yield: 4 Portions
2 Leg & Thigh Quarters
1 Tbsp Minced Ginger
4 Tbsp Light Soy Sauce
3 Tbsp Rice Wine
1 Tbsp Sugar
½ Tsp 5 Spice Powder
1 ½ Tbsp Vegetable Oil
1 Tbsp Sesame Oil
About 3 Cup Vegetable Oil for Frying
2 Tbsp Chopped Chives for Garnish
Place chicken quarters into a medium zip lock bag and place in the ginger, soy sauce, rice wine, sugar, and 5 spice powder.
Mix well and let marinate overnight for a minimum of 3 hours.
Place oil into a medium sauce pan to heat to 350 degrees Fahrenheit.
Meanwhile, remove chicken from bag and pat dry with napkins. Reserve soy marinade.
When oil is heated, place chicken quarters in and fry 5 minutes on each side.
Remove from hot oil and let drain on napkins and cool. Using a Chinese chopper, cut chicken into long vertical cuts across the bird and place pieces into a small serving platter.
Place a small sauté pan over high heat. Pour in the 1 ½ tbsp of vegetable oil and 1 tbsp sesame oil to heat. When extremely hot, pour this hot oil over the cut pieces.
Return the same hot pan to the high heat and add in the reserved marinade. Bring to a boil, cook for 1 minute and then drizzle this sauce over the chicken pieces. Garnish with chopped chives and serve.