Place chicken in a large saucepan with enough lightly salted cold water to cover generously and bring to the boil over medium-high heat. Reduce heat to medium and simmer rapidly until skins start to split (12-15 minutes). Drain, cool to room temperature, then spread in a single layer on two trays lined with absorbent paper and refrigerate overnight for skin to dry.
For Chinese sauce, combine ingredients in a bowl and set aside.
Heat oil in a large saucepan or deep-fryer to 180C. Deep-fry chicken in batches until golden and very crisp (10-12 minutes; be careful as hot oil will spit), drain on absorbent paper, toss in Chinese sauce and serve hot.
Note Chilli garlic sauce is available from Asian grocers and select supermarkets.
This recipe is from the March 2011 issue of Australian Gourmet Traveller.