Method

• 1.
  Place soy, shaohsing, stock, ginger, cinnamon, star anise, peppercorns, garlic and 1/2 cup (110g) sugar in a pan over low heat, stirring to dissolve the sugar. Simmer for 10 minutes, then remove from the heat and allow to cool.
• 2.
  Place spatchcocks in a shallow dish that fits them snugly. Pour over soy mixture. Cover and marinate in fridge for 1 hour.
• 3.
  Meanwhile, for the salt, finely grind ingredients in a small food processor, spice grinder or mortar and pestle.
• 4.
  Preheat oven to 170°C and bring the spatchcocks to room temperature.
• 5.
  Cover spatchcocks with foil and bake for 35 minutes. Remove pan from oven, then drain off marinade, reserving 1 cup. Place spatchocks, skin-side up, on paper towel to drain for at least 30 minutes - the longer you let them dry, the crisper they will be. You can prepare up to this step a day ahead, then store in the fridge.
• 6.
  Meanwhile, place remaining sugar in a pan with 2 tablespoons water. Swirl over low heat, without stirring, until sugar dissolves. Cook on medium-low heat for 5-6 minutes until you have a golden caramel, brushing down side of pan with a damp pastry brush to prevent crystals forming. Carefully add reserved marinade. Stir over low heat for 5 minutes until thickened. Cool completely.
• 7.
  When ready to serve, pat spatchcocks with paper towel, then, using a cleaver or sharp knife, carve into 4 portions. Heat oil in a wok or deep-fryer to 190°C (a cube of bread will turn golden in 30 seconds). Fry spatchcocks, in batches of 2-3 pieces, for 3-4 minutes, turning with tongs until crisp and golden. Drain on paper towel. Drizzle with caramel and serve with Sichuan salt.