Fried Chicken Caramel

Adapted from Saveur.

Ingredients

1. Chicken skin, 300g
2. Salt, 1 tsp
3. Cayenne pepper, 2 pinches
4. Chicken stock, 237ml
5. Chicken bouillon, 1/2 cube
6. Caramel, 473ml
7. Black pepper, 1/2 tsp

Instructions

1. Chop chicken skin into pieces.
2. In a pan, heat chicken skin, 1/2 tsp salt and 1 pinch of cayenne pepper over medium heat for 10min, stirring occasionally, until crisp and golden.
3. Remove from heat, drain on a paper towel and let cool.
4. Chop chicken skin into fine pieces.
5. Using the same pan, add chicken stock and chicken bouillon and simmer for 25 min until liquid is almost completely evaporated.
6. Add caramel and simmer for 30min, until thickened and darkened.
7. Add in 1/2 tsp salt, 1 pinch cayenne pepper and 1/2 tsp black pepper and stir.
8. Transfer sauce to a bowl and let cool.
9. Add in chicken skin and stir.
10. Serve over ice cream.
11. Store in an air-tight container in the refrigerator for up to 1 month.