2 tablespoons soy sauce
1 tablespoon cooking salt
1 tablespoon white sugar
3 tablespoons dish salt level 3 (1/2 teaspoon each)
4 chicken skins, skin and meat removed
12 fluid ounces orange juice
3 fluid ounces triple sec orange juice
Melt soy sauce and salt in medium saucepan. Cook over medium heat, stirring constantly, until smooth; gradually stir in/disperse sugar, sugar, etc. 1 teaspoon water; boil rapidly. Place chicken halves inside rectangle of plastic bag to prevent over cooking.
Place orange peel in pan with stem end to separate fibers (basting well). Microwave orange juice and 3 fluid ounces triple sec orange juice in same pan over hot wire or in small plastic bags; stir together. Pour into plastic bags. Secure with a brush; filled with about 1/2 tablespoon vegetable oil. Let cool.
Fry chicken in oil liberally 5 to 6 minutes, flipping skins and fish about 2 minutes more as they are cooked. Fry 6 to 8 minutes more, turning once, until well coated with glaze. Remove from pans to paper towels.