1 1/2 c water
2 T orange juice
1 c dark brown sugar,Packed
1/3 c rice vinegar
2 1/2 T soy sauce
1/4 c plus 1 teaspoon lemon juice
1 t water chestnuts,Minced
1/2 t fresh ginger,Minced
1/4 t garlic,Minced
1 rounded teaspoon,Chopped -green onion
1/4 t red pepper flakes,Crushed
5 t corn starch
2 t arrowroot
4 chicken breast fillets
1 c ice water
1/4 t baking soda
1/4 t salt
1 1/2 c unsifted cake flour
2 c vegetable oil,up to 4
1. Combine all of the sauce ingredients -- except the corn starch and arrowroot -- in a
small saucepan over high heat. Stir often while bringing mixture to a boil. When sauce
reaches a boil, remove it from heat and allow it to cool a bit, uncovered.
2. Slice chicken breasts into bite-size chunks. Remove exactly 1 cup of the marinade
from the pan and pour it over the chicken in a large resealable plastic bag or other
container which allows the chicken to be completely covered with the marinade.
Chicken should marinate for at least a couple hours. Cover remaining sauce and leave it
to cool until the chicken is ready.
3. When chicken has marinated, preheat 2-inches of vegetable oil in a wok or
skillet to 350 degrees.
4. Combine corn starch with arrowroot in a small bowl, then add 3 tablespoons of water.
Stir until corn starch and arrowroot have dissolved. Pour this mixture into the sauce and
set the pan over high heat. When sauce begins to bubble and thickens cover and
remove from heat.
5. Beat together the ice water and egg in a medium bowl. Add baking soda and salt.
6. Add 3/4 cup of the flour and stir with a fork just until the flour in blended into the
mixture. The batter should still be lumpy.
7. Sprinkle another 1/4 cup of flour on top of the batter and mix with only one or two
strokes. Most of this flour will still floating on top of the mixture. Put the remaining flour
(1/2 cup) into a medium bowl.
8. Dip each piece of chicken first into the flour, then into the batter. Let some of the
batter drip off and then slide the chicken into the oil. Fry up to 1/2 of the chicken pieces
at a time for 3-4 minutes, or until golden brown. Flip the chicken over halfway through
the cooking time. Remove the chicken to a rack or paper towels to drain.
9. As the chicken cooks, reheat the sauce left covered on the stove. Stir occasionally.
10. When all of the chicken is done, pour it into a large bowl, and cover with the
thickened sauce. Stir gently until all of the pieces are well coated.