Bring a large saucepan of salted water to the boil. Lower in chicken, return to the boil, then remove pan from heat, cover tightly and leave chicken in the water for 30 minutes. Drain chicken, dry with absorbent kitchen paper and leave in a cold dry place for at least 12 hours. In a small bowl, mix together golden syrup, 1 teaspoon salt, 1/2 teaspoon five spice powder and rice vinegar. Brush over chicken and leave in the refrigerator for 20 minutes. Repeat until all coating is used.
Refrigerate chicken for at least 4 hours to allow coating to dry thoroughly on the skin. Split chicken in half through the breast. In a wok, heat oil, add chicken halves and deep fry for 5 minutes until golden brown. Lift chicken from oil and drain on absorbent kitchen paper. Cut into bite sized pieces. In a small saucepan over a low heat, stir together remaining sea salt and remaining five spice powder for 2 minutes. Sprinkle over chicken.