Tsr Orange Chicken

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/2 cups water
• 1 cup packed dark brown sugar
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1/2 cup orange juice, plus
• 2 1/2 teaspoons orange juice
• 1 teaspoon minced water chestnut
• 1/2 teaspoon minced fresh ginger
• 1/4 teaspoon minced garlic
• 1 1/2 teaspoons chopped green onions
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons cornstarch
• 3 tablespoons water
• 4 chicken breast fillets
• 1 cup ice water
• 1 egg
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups unsifted cake flour
• 2 -4 cups vegetable oil

Recipe

• 1 combine all of the sauce ingredients-- except the corn starch-- in a small saucepan over high heat.
• 2 stir often while bringing mixture to a boil.
• 3 when sauce reaches a boil, remove it from heat and allow it to cool a bit, uncovered.
• 4 slice chicken breasts into bite-size chunks.
• 5 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.
• 6 the chicken should marinate for at least a couple hours.
• 7 cover the remaining sauce and leave it to cool until the chicken is ready.
• 8 when chicken has marinated, preheat 2-inches of vegetable oil in a wok or skillet to 350 degrees.
• 9 put corn starch in a small bowl, then add 3 tablespoons of water.
• 10 stir until corn starch has dissolved.
• 11 pour this mixture into the sauce and set the pan over high heat.
• 12 when sauce begins to bubble and thicken cover and remove it from heat.
• 13 beat together the ice water and egg in a medium bowl.
• 14 add baking soda and salt.
• 15 add 3/4 cup of the flour and stir with a fork just until the flour in blended into the mixture.
• 16 the batter should still be lumpy.
• 17 sprinkle another 1/4 cup of flour on top of the batter and mix with only one or two strokes.
• 18 most of the new flour will still floating on top of the mixture.
• 19 put the remaining flour (1/2 cup) into a separate medium bowl.
• 20 dip each piece of chicken first into the flour, then into the batter.
• 21 let some of the batter drip off and then slide the chicken into the oil.
• 22 fry up to 1/2 of the chicken pieces at a time for 3-4 minutes, or until golden brown.
• 23 flip the chicken over halfway through the cooking time.
• 24 remove the chicken to a rack or paper towels to drain.
• 25 as the chicken cooks, reheat the sauce left covered on the stove.
• 26 stir occasionally.
• 27 when all of the chicken is done, pour it into a large bowl, and cover with the thickened sauce.
• 28 stir gently until all of the pieces are well coated.