Chinese Pot Roast Chicken
- 4 pounds whole fryer chicken
- 3 tablespoons plus 2 teaspoons cornstarch, divided
- 1/4 cup vegetable oil
- 2 cups water
- 2 potatoes, cut in half
- 5 tablespoons water
- Cilantro
Seasoning:
- 1/4 cup low-sodium shoyu
- 3 tablespoons red wine vinegar
- 2 tablespoons oyster sauce
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 clove garlic, chopped
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon Chinese five spice