Servings: Serves 6
To make the salt and pepper mix: Place the sea salt, star anise, cinnamon, five-spice powder and chili flakes in a medium fry pan over high heat and cook for about 2 to 3 minutes or until the mixture is fragrant. Set aside and allow to cool. Place the mixture into the bowl of a food processor and process for 1 to 2 minutes or until well combined. Set aside.
Place the garlic, ginger, anise, cinnamon, peppercorns, fivespice powder, chili pepper, rice wine, soy sauce, oyster sauce and water in a large heavy-based saucepan over high heat. Carefully peel the orange and add the rind to the stock with the roots of the coriander. Bring to a boil, reduce the heat to low; cover and simmer for 25 to 30 minutes. Makes 10 cups. Cook chicken in stock for 4-5 minutes or until just cooked through.
To make chicken: Allow to cool. Thinly slice and set aside. Dust the chicken in the rice flour and shake to remove excess. Heat the vegetable oil in a large saucepan over high heat until hot. Cook the chicken batches, about 2 to 3 minutes or until cooked crispy and golden. Sprinkle with the salt and pepper mixture to serve.