For the master stock, add all the ingredients to a large saucepan with and bring to boil and simmer for 20 minutes.
For the chilli caramel, heat sugar and the water in a small saucepan over medium heat until sugar dissolves, gburshing 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.
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.
Quickly blanch the chicken in boiling water and transfer to the master stock saucepan.
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.
Remove the chicken from the master stock and cut in half .
Pour enough oil into a wok until it is 1/3 full and heat over medium-high heat.
Once hot, deep fry the chicken, basting consistently until the skin has turned a carmel brown, drain well and cut chicken into serving sizes.
Drizzle with chillie caramel and orange salt - note chillie caramel will harden on standing (keep warm) and serve dish immediately.