Mix all the ingredients for the simmering sauce in a large casserole or pot and bring the mixture to the boil. Then turn the heat down to a simmer. Lower in the chicken and simmer slowly for 30 - 40 minutes, covered, turning the chicken from time to time so that it is cooked evenly. Remove the chicken and let it cool on a rack for at least 3 hours. The skin of the chicken should be completely dried and feel like parchment paper.

In a pan or wok, heat the glaze ingredients to boiling point. Baste the chicken several times with this glaze. Let the chicken dry again, for another 2 hours, keeping it in a very cool and airy place but not in the refrigerator.

Heat the oil in a large wok and carefully lower in the chicken. Deep-fry it on one side until it is a rich, dark brown color and very crisp. Then carefully turn it over and let it brown on all sides. Remove it with a strainer and drain well on paper towels. Allow the chicken to cool so that you can handle it. Cut the chicken into bite-size pieces and arrange them on a warm platter. Serve with lemon wedges and Roasted Salt and Pepper.