This recipe is one that has to be started at least the day before, as the chicken needs to have time to dry out, to create the nice crisp skin that you will find in many Asian restaurants.
• This is great served with a fresh green salad.
• You can replace the star anise with 2 cinnamon sticks.
• Reserve the liquid from parboiling the chicken and reduce it slightly to make a light chicken stock. It will be great for Won Ton and Noodle Soup.
• You can prepare and cook the crumbs a day ahead of time and gently reheat, or leave out of the fridge for a few hours to come back to room temperature.