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Using kitchen scissors, remove the spine of the bird by making incisions to the left and right side along the rib cage
With a sharp knife, make small strokes where the flesh meets the carcass to peel the thigh and breasts away
Make incisions along the legs and wings to reveal the bones
Gently scrape the flesh away and use scissors to dissect joints
Butterfly the breasts with two parallel cuts on each
Place the whole bird skin side down on a cold pan
Place over medium low heat to allow all fat to render
Weigh down with a pot to ensure adherence
Season the flesh with salt
Once the bird is sufficiently brown, release on all sides then flip to cook through
Let rest for 15 minutes
Combine garlic, ginger, chilli, maltose, soy sauce, and black vinegar in the same pan, stirring to release any fond
Once thick and sticky, pour over prepared and portioned chicken