Re-engineering Mike's Chicken at Sun Wah?

Well, it's been a long time since I've ventured back, but of course, the culprit would be Sun Wah. I recently experienced the wonder that is Mike's Chicken, it all its chickeny, tender deliciousness. This excellent restaurant entree really got me to start thinking, what was it about the cooking process (other than pure Chinese magic) made the chicken both texturally astounding and flavorful? (because I thought the seasoning was fairely minimal, nothing more than salt and pepper at the most). My hypothesis is that Sun Wah seasons the chicken with salt (inside and out), perhaps letting it rest for about 15-30 minutes. Then the chicken is roasted to 135 degrees, cooled, and then fried to at 7-10 minutes to 165 degrees? This is all pure speculation, I will actually attempt this process, but I wanted to reach out to the board to see if anyone has tried to replicate this awesome dish at home?

I believe I remember Kelly telling me that it's poached early on.