In a deep, narrow pot over medium heat, combine chicken stock, soy sauce, rice wine, brown sugar, star anise, cinnamon, garlic, ginger, and pepper. Bring to a boil for about 5 minutes or until sugar is dissolved.
Add chicken and boil for about 10 minutes, occasionally basting with liquid.
Lower heat and simmer chicken for about 15 to 20 minutes or until a thermometer inserted in the center of the meat reads 165 F.
Drain chicken from liquid and pat dry. Arrange in a single layer on a platter and keep uncovered in the refrigerator for 2 hours or up to overnight to completely dry.
In a wide skillet over medium heat, heat about 3-inches deep of oil to 350 F.
Add chicken and deep-fry, turning once or twice for about 3 to 5 minutes on each side or until heated through and skin is golden and crisp.
Using tongs, remove chicken from pan and drain on a wire rack. Serve hot.