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Orange Chicken

1/2 cup water
1 1/2 cup concentrated orange juice
1 1/2 cup brown sugar
1 Tsp rice vinegar
2 1/2 Tbsp soy sauce
1 tsp lemon juice
1 Tbsp minced water chestnuts
1 Tbsp mince fresh ginger
1/4 tsp minced garlic
1 Tbsp chopped green onion
5 - 6 dried Thai peppers or 1/2 Tbsp of crushed red pepper flakes
5 tsp corn starch
2 tsp arrowroot
several pieces of orange rind

4 chicken breast filets or deboned legs
1/2 cup ice water
1 egg
1/4 tsp baking soda
1/4 tsp salt
1 1/2 cup unsifted cake flour

vegetable oil for frying

Combine all the sauce ingredients except the corn starch and
arrowroot in a saucepan over high heat. Stir. When it boils, remove
from heat and let cool.

Cut chicken into bite sizes. Take one cup of the marinade and pour
over chicken in a bowl or plastic bag to completely cover chicken.
Marinade at least 2 hrs.

After marinating chicken heat oil to 350 degrees in a wok or deep

Combine cornstarch and arrowroot in a small bowl, add 3 Tbsp water.
Stir until dissolved, pour this into the sauce over high heat. When
sauce bubbles and thickens cover it and remove from heat.

Beat together the ice water and egg in a medium bowl.Add baking
soda and salt.

Add 3/4 cup flour and stir until blended , it should be lumpy.
Sprinkle another 1/4 cup of flour on top of batter and mix only 1
or 2 strokes. Put the remaining flour in a med. bowl.

Dip each piece of chicken first in flour, then in batter. Let some
batter drip off and put chicken into hot oil. Fry until golden .
Remove chicken and put on paper towels and a rack.

Reheat the sauce and pour over chicken. Serve over rice.


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