Prep 30 mins
Cook 20 mins
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
- 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.
Made half a recipe but didn't fry the chicken. I cooked it in the marinate and then served with the sauce, rice and salad. Great meal.
Although this appears to be a lot of directions, and if I had read the recipe more thoroughly initially, I would have noticed the marinating instructions and realised that this recipe requires a bit of planning ahead, once you get down to it it comes together easily and really is delicious, we loved this. Quite sweet, so you need to expect that. We dont generally eat fried food, so this was a treat, but also a bit heavy on the tummy if you over-indulge!!! I served this with steamed rice, and we really enjoyed it, made for PAC Fall 2012
This is an excellent sauce, and easy to make. I used a different recipe for the chicken, so I can't comment on that, but the sauce is fantastic. I highly recommend it.