Panda Express' Orange Flavored Chicken

Recipe Ingredients

		Sauce
1 1/2 cups	355ml	Water
2 tablespoons	30ml	Orange juice
1 cup	160g / 5.6oz	Dark brown sugar - (packed)
1/3 cup	78ml	Rice vinegar
2 1/2 tablespoons	37ml	Soy sauce
1/4 cup	59ml	Lemon juice - plus
1 teaspoon	5ml	Lemon juice
1 teaspoon	5ml	Minced water chestnuts
1/2 teaspoon	2.5ml	Minced fresh ginger
1/4 teaspoon	1.3ml	Minced garlic
1 teaspoon	5ml	Chopped green onion - (rounded)
1/4 teaspoon	1.3ml	Crushed red pepper flakes
5 teaspoons	25ml	Cornstarch
2 teaspoons	10ml	Arrowroot
		Chicken
4		Chicken breast fillets
1 cup	237ml	Ice water
1		Egg
1/4 teaspoon	1.3ml	Baking soda
1/4 teaspoon	1.3ml	Salt
1 1/2 cups	93g / 3.3oz	Unsifted cake flour
2 cups	474ml	Vegetable oil - (to 4 cups)

Recipe Instructions

Combine all of the sauce ingredients -- except the cornstarch and arrowroot -- 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. Chicken should marinate for at least a couple hours. Cover 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.

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 thickens cover and remove 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 is 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 this flour will still be floating on top of the mixture. Put the remaining flour (1/2 cup) into a 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 to 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.

This recipe yields 4 servings.

Source:
Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com

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