Recipe by goodchick
Supposedly an excellent recipe...from posting here on zaar (but not put in recipes...from TSR website (what is that?)
- 1 1⁄2 cups water
- 1 cup packed dark brown sugar
- 1⁄3 cup rice vinegar
- 2 1⁄2 tablespoons soy sauce
- 1⁄2 cup orange juice, plus
- 2 1⁄2 teaspoons orange 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
- 2 tablespoons cornstarch
- 3 tablespoons water
- 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
Directions See How It's Made
- Combine all of the sauce ingredients-- except the corn starch-- 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.
- The chicken should marinate for at least a couple hours.
- Cover the 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.
- Put corn starch in a small bowl, then add 3 tablespoons of water.
- Stir until corn starch has 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 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 the new flour will still floating on top of the mixture.
- Put the remaining flour (1/2 cup) into a separate 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.