Asian: Orange Chicken 06 by Recipe Cottage

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	Orange Chicken 06

		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 fryer. 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.