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LOCATION: Recipes >> Asian >> Orange Chicken 04

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Orange Flavored Chicken

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 fresh garlic
1 teaspoon chopped green onions
1/4 teaspoon crushed red pepper flakes
5 teaspoons cornstarch
2 teaspoons arrowroot

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
vegetable oil for frying

Combine all ingredients for sauce, except the cornstarch 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 sauce
from the pan and pour it over the chicken in a large resealable
plastic bag or other container that allows the chicken to be
completely covered with the sauce. Chicken should marinate for at
least a couple of hours. Cover remaining sauce and leave it to cool
until chicken is ready.

When chicken is marinated, preheat 2" of vegetable oil in a wok or
skillet to 350 degrees.

Combine cornstarch with arrowroot in a small bowl, then add 3
tablespoons of water. Stir until cornstarch 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 med. bowl. Add baking soda
and salt. Add 3/4 cup of flour and stir with fork just until the
flour is blended into the mixture. The batter will be lumpy.

Sprinkle another 1/4 cup flour on top of the batter and mix with
only one or two strokes. Most of this flour will still be floating
on top of the mixture. Put the remaining flour (1/2 cup) into a
med. bowl.

Dip each piece of chicken first into flour, then into 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 min.,
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 the chicken is done, pour it into a large bowl, and cover
with the thickened sauce. Stir gently until all the pieces are well
coated.

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