Recipe by Mysterygirl
This is in response to a request from the boards. You could also use thin slices of sirloin steak instead of chicken for Orange beef. This originally came from Top Secret Recipes. Note that there is 2 hours marinade time that is listed under prep.
Top Review by Tarteausucre
I used about 4 tbsp orange juice, cooked it up with a load of peppers, onions, onions and served it over brown rice. I used a can of water chestnut. minced some for the sauce and used more with the peppers, onions and mushrooms. I didn't have arrowroot, so I just used a touch more cornstarch. My boyfriend chowed down on this, he said that the batter chicken was a little lighter then Panda Express, but in a better way. I suppose if you wanted it lighter you could use rice flour instead to make more of a light tempura like batter. The only thing he says is missing is that Panda Express Garnishes with Sesame Seeds... I really enjoyed this. A little more labor intensive then I would want to take on for the work week, but a wonder weekend meal.
- 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 lemon juice, plus
- 1 teaspoon lemon 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
- 5 teaspoons cornstarch
- 2 teaspoons arrowroot
- 3 tablespoons water
- 4 boneless skinless chicken breasts, sliced in bite-sized chunks
- 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
Directions See How It's Made
- For the sauce,in a small saucepan over high heat, combine everything listed except for the cornstarch, arrowroot, and 3 tablespoons of water.
- Stirring frequently bring the sauce mixture to a boil.
- When it starts to boil, remove the pan from the heat and allow it to cool just a tad, uncovered.
- Remove exactly 1 cup of the sauce mixture and pour it over the chicken in a large resealable plastic bag or other container which allows the chicken to be completely covered.
- The chicken should marinate for at least a couple hours.
- Set aside the remaining sauce until the chicken is ready.
- When chicken has marinated, preheat 2 inches 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 thicken, cover and remove it 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 will 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 the new flour will still floating on top of the mixture.
- Put the remaining 1/2 Cup of flour into a separate medium bowl or baggie.
- 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 to 4 minutes, or until golden brown.
- Turn 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 stirring 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.
- Serve with steamed rice and garnish with orange slices.