Ingredients
****************
Sauce 1 1/2 cups water 2 tablespoons orange juice 1 cup packed dark brown sugar 1/3 cup rice vinegar 2 1/2 tablespoons soy sauce 1/4 cup plus 1 teaspoon lemon juice 1 teaspoon minced water chestnuts 1/2 teaspoon minced fresh ginger 1/4 teaspoon minced garlic 1 rounded teaspoon chopped green onion 1/4 teaspoon crushed red pepper flakes 5 teaspoons corn starch 2 teaspoons arrowroot Chicken 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
Procedure
***************
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.
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.
When chicken has marinated, preheat 2-inches of vegetable oil in a wok or
skillet to 350 degrees.
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.
Beat together the ice water and egg in a medium bowl. Add baking soda and
salt.
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.
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.
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.
As the chicken cooks, reheat the sauce left covered on the stove. Stir
occasionally.
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.
