Fried Master Stock Chicken With Chilli Caramel and Orange Salt

Step 1: Preheat oven to 65°C.

Step 2: For the master stock, add all the ingredients to a large saucepan with and bring to boil and simmer for 20 minutes.

Step 3: For the chilli caramel, heat sugar and the water in a small saucepan over medium heat until sugar dissolves, burshing down sides with a pastry brush dipped in water, increase the heat to medium-high and bring the mix to a boil, cooking until it is a light carmel and then remove from the heat IMMEDIATELY and then add chilli flakes and dilute with a little of the master stock (approximately 2 tablespoons) and BE CAREFUL as mixture will spit a little.

Step 4: For the orange salt. dry the orange zest in the oven for 1 hour, and then pound with rock salt in a mortar and pestle until fine.

Step 5: Quickly blanch the chicken in boiling water and transfer to the master stock saucepan.

Step 6: Cook the chicken in master stock, turning after 20 minutes and then turn again after 5 minutes, then sit in stock for a further 15 minutes with the heat off and lid on.

Step 7: Remove the chicken from the master stock and cut in half .

Step 8: Pour enough oil into a wok until it is 1/3 full and heat over medium-high heat.

Step 9: Once hot, deep fry the chicken, basting consistently until the skin has turned a caramel brown, drain well and cut chicken into serving sizes.

Step 10: Drizzle with chillie caramel and orange salt - note chillie caramel will harden on standing (keep warm) and serve dish immediately.