Mix all ingredients of the pepper-salt mixture together. Mix all ingredients for the crispy marinade together. Then the pepper-salt mixture and the crispy marinade are ready.
Wash the chicken. Bring water to a boil in a large saucepan. Hold the chicken by the neck with one hand over the pot. The chicken should not stand in the boiling water but only stay over the water. Cover the chicken with boiling water with a wooden spoon with the other hand.
When all the chicken has been poured over, rub in the chicken from the inside with the pepper-salt mixture, then continue to sprinkle with the crispy marinade. Important: do not forget the underside of the grand piano. (You can also use a brush to brush the crunchy marinade on the chicken).
Hang the chicken on the neck / or on the wing with a Shoe. Allow to air dry in a cool place for two hours.
Take away the hoes. Fry the chicken in the vegetable oil over medium heat (about 150 degrees) for 15 – 20 minutes until the skin gets a golden-brown color. The exact heat is different for each stove. The skin of the chicken should be crispy in the end, but not too dry.
When frying it is better than the chicken is almost completely in the oil. You can also use a little less oil, but when frying always with a wooden spoon pour the hot oil on the chicken.
Drain the chicken, cut into small pieces, then serve. Of course, you can serve the chicken whole. In China, you do it like that.
The chicken fits very well with rice, nor a dish with vegetables or salad.