Rinse the chicken inside and out and pat dry with paper towel. Rub the salt and five-spice powder into the skin and leave for 20 minutes. Heat the oil in a wok or deep-fryer until just smoking (180°C/350°F), and deep-fry the whole chicken for 8 minutes, until the skin turns golden. Remove and leave to cool.
Put the bird on a chopping board and cut out the backbone, then