Step 1

Combine the water, sugar, and salt in a large container with a lid or a large freezer bag and stir until the sugar and salt dissolve. Pat the chicken dry. Add the chicken pieces to the brine, cover or seal, and refrigerate for at least 1 hour and no more than 6 hours.

Step 2

Set up a steamer on the stove. Drain the chicken and discard the brine. Put the chicken in the steamer basket (if you are using a stacking Chinese- style bamboo steamer, put the legs in the bottom level and the breast on the top). Turn the heat to medium and set the lid of the steamer ever so slightly ajar. Steam the chicken for 40 minutes, then remove it from the steamer and place it on a cooling rack to cool. Then put the chicken in the refrigerator, uncovered and preferably still on the cooling rack, for at least 2 hours or up to overnight.

Step 3

Take the chicken out of the refrigerator at least 30 minutes before you fry it.

Step 4

Pour enough oil for the chicken to be submerged into a deep skillet. Heat it to 350°F (175°C). Fry the chicken in batches, turning once, until the skin is deep brown and crisp, 6 to 8 minutes. Remove to a paper towel–lined plate or a cut up brown paper bag to drain.

Step 5

If you haven’t already, cut the wing from the breast, cut the breast in half, and cut through the “knee” to separate the thigh from the drumstick. Place the chicken in a large bowl, toss with the vinaigrette, and serve hot.