Kentucky Fried Chicken restaurants have taken China by storm. They are by far and away the most popular fast food. The Chinese, especially the children, love the spicy, finger-licking good, fried chicken taste. Part of the success, I think, has been because the Chinese already had a similar spicy fried chicken recipe. The recipe below for Chinese fried chicken is the Chinese home-grown version but very similar to the something you might find in the Southern States.
Wash your chicken and dry lightly with some paper. Place all the dry ingredients into a large bowl and mix together. You want roughly equal quantities of all the spices. However, the exact amounts will depend on personal taste. First time try a teaspoon of each and see how it suits you. I like mine spicy so put in two or three teaspoons of each spice. It's a personal choice.
Put the chicken into the spice mix and toss well to coat all the chicken in flour and spice. Don't worry too much if there are some spices left over, as long as you have covered all the meat evenly with flour. Make sure you get the spice under any folds of skin.
Heat up a pan of oil. If you have a deep fat fryer, use that. Remember to be careful when deep-frying as pan fires are common. Never leave the hot pan unattended, not even for a minute.
Place the floured chicken into the oil. Allow them to cook for about 10 minutes. The chicken wings will start to float on the oil when they are ready. Use a spoon to turn the chicken several times during the cooking to ensure the chicken is cooked evenly.
When you think the chicken is ready, take out the largest of the chicken pieces and cut it open with a knife to see if it is cooked all the way through. If there is any pink meat or blood, put the chicken back in to cook for a few more minutes. Always make sure your chicken is well cooked.
Once ready, take the chicken out and allow the excess oil to drain off. Then serve hot to the table.