Steps

Preheat oven to 65°C.
For the masterstock, add all ingredients to a large saucepan with 4.5L water, bring to the boil and simmer 20 minutes.
For the chilli caramel, heat sugar and 1 cup of water in a small saucepan over medium heat until sugar dissolves, brushing down sides with a pastry brush dipped in water. Increase heat to medium-high and bring the mixture to a boil, cooking until it is a light caramel. Add chilli flakes and dilute with a little of the masterstock.
For the orange salt, dry the orange zest in the oven for 1 hour, then pound with rock salt in a mortar and pestle until fine.
Quickly blanch the chicken in boiling water and transfer to the master stock saucepan. Cook chicken in masterstock, turning after 20 minutes. Turn again after another 5 minutes, then sit in stock for a further 15 minutes with the heat off and the lid on. Remove chicken from the master stock and cut in half. Pour enough oil into a wok until it is one third full. Heat over medium-high heat. Once hot, deep fry the chicken, basting constantly until the skin has turned a caramel brown, drain well and drizzle over chilli caramel. Cut chicken with a cleaver Chinese style through the bones and meat.
Serve with chilli caramel and orange salt.

MasterChef