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1
Chicken:
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2
Mix salt, pepper, garlic, chili powder, thyme, fennel and cumin.
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3
Rub chicken under skin and all over the chicken with all of the spice mixture; cover and marinade in refrigerator for 4-24 hours.
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4
Preheat oven to 450 degrees.
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5
Heat heavy large cast iron pan over medium high heat, add oil, placing chicken skin side down immediately place a very heavy pan or foil covered bricks on chicken and cook (without moving the chicken) until the skin is a golden brown (check with a tongs) till very crisp about 15 minutes.
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6
Orange Sauce:
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7
Meanwhile melt butter in a medium hot pan; add and saute onions for 3 minutes add garlic, ginger, brown sugar, water, orange juice and zest, lemon juice, rice vinegar, and soy sauce; bring to a boil simmer for 5 minutes.
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8
Mix together cornstarch and 2 tablespoons cold water or Grand Mariner making a slurry; add the slurry to the sauce whisking all the time to keep the sauce smooth; reduce heat to medium low; and simmer, about 5 minutes.
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9
Remove the bricks and turn chicken skin side up and finish roasting for 20-25 minutes. Until a thermometer inserted in the thigh registers 160-165 degrees when juices run completely clear, and the skin should be a gorgeous golden-brown, and exceedingly crispy.
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10
Remove chicken and let rest on a cutting board.
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11
De fat the pan drippings.
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12
Add the Orange Sauce to the pan juices. Strain the sauce.
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13
Pour sauce into a gravy boat drizzle some on a platter and place the chicken on the sauce with crispy crust up.
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14
Serving immediately with additional sauce and Longevity noodles or rice.
