3 spatchcock, each cut into 8 pieces
2cm piece ginger, sliced
2 spring onions, cut into batons
2 star anise
2 garlic cloves, peeled
2 tbsp sea salt
6 tsp five-spice powder
4 tsp chilli powder
¼ cup rice-flour
1 tbsp cornflour
peanut oil, for deep-frying
2 limes, cut into wedges, to serve
Kewpie Japanese mayonnaise, to serve
Place spatchcock, ginger, onions, star anise, and garlic into a saucepan, add enough water to cover, and bring to the boil over high heat. Reduce heat to low and simmer for 4-5 minutes, or until just cooked through. Drain on paper towel and pat dry. Refrigerate uncovered for 2 hours to let skin dry out.
Place sea salt, five-spice powder, and chilli powder in a small bowl and mix to combine. Combine flours and half the spice mix in a large bowl. Add spatchcock and toss to coat. (Shake off any excess.)
Heat oil in a large saucepan to 180°C and cook spatchcock in batches for 4-5 minutes, or until golden and crisp. Drain on paper towel and serve with lime wedges, mayonnaise, and remaining spice salt.