Using a large sharp cleaver or heavy knife cut the
chicken through the breast bone, but do not cut the
chicken in half or through the backbone. Open the
carcass so that it lies flat. You may need to nick
the backbone in order to lay the chicken flat, skin
Place the chicken on a plate and cover
it with plastic wrap while you dean up and prepare
the remaining ingredients
( see sidebar).
Preheat a wok over high heat. Add the oil and
carefully stir to coat the sides of the wok. When
the oil is hot. carefully place the chicken, skin
side down. in the wok. Allow the front of the
chicken to turn golden brown before carefully
turning the chicken one quarter-turn to cook its
side. Turn the chicken over to its other side to fry
golden brown as well. Carefully remove the chicken
from the wok and place it on a platter.
seasoning ingredients to the oil in the wok and stir
until the sugar has melted and the sauce comes to a
boil. Return the chicken to the wok, skin side down.
Reduce the heat until the sauce is at a gentle boil.
Cover and cook 10 minutes.
Carefully turn the
chicken one quarter-turn onto its side. Cover the
pan and cook 3 to 5 minutes. Repeat this for the
other side of the chicken. Test the chicken to see
if it is cooked through by piercing the biggest part
of the thigh with a skewer. The juices should run
When the chicken is cooked, turn it
skin side up and push it part way up the side of the
wok. Increase the heat and baste the chicken with
the sauce while the sauce reduces. In a few minutes
you will have a thick dark glaze. Turn off the heat.
Transfer the chicken to a cutting board, then
carefully cut in half lengthwise. Cut each half into
2-inch/5cm sections, reassembling the chicken onto
a serving platter.