"White-cut chicken, in my opinion, is one of the great Chinese techniques," says Liong. "It preserves the succulence of the meat and showcases its silky texture. We've made it with a complex yet light dressing to add interest to a classic technique." Start this recipe a day ahead to make the salted chilli.
Note For sugar syrup, combine equal parts caster sugar and water, bring to the boil, then cool. Chilli oil is available from Asian supermarkets; Victor Liong prefers the Koon Yick Wah Kee brand.