Orange Chicken - Copycat Recipe

Total Time: 2 hrs 20 mins Preparation Time: 2 hrs Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 for the sauce,in a small saucepan over high heat, combine everything listed except for the cornstarch, arrowroot, and 3 tablespoons of water.
• 2 stirring frequently bring the sauce mixture to a boil.
• 3 when it starts to boil, remove the pan from the heat and allow it to cool just a tad, uncovered.
• 4 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.
• 5 the chicken should marinate for at least a couple hours.
• 6 set aside the remaining sauce until the chicken is ready.
• 7 when chicken has marinated, preheat 2 inches of vegetable oil in a wok or skillet to 350 degrees.
• 8 combine cornstarch with arrowroot in a small bowl, then add 3 tablespoons of water.
• 9 stir until cornstarch and arrowroot have dissolved.
• 10 pour this mixture into the sauce and set the pan over high heat.
• 11 when sauce begins to bubble and thicken, cover and remove it from heat.
• 12 beat together the ice water and egg in a medium bowl.
• 13 add baking soda and salt.
• 14 add 3/4 cup of the flour and stir with a fork just until the flour in blended into the mixture.
• 15 the batter will still be lumpy.
• 16 sprinkle another 1/4 cup of flour on top of the batter and mix with only one or two strokes.
• 17 most of the new flour will still floating on top of the mixture.
• 18 put the remaining 1/2 cup of flour into a separate medium bowl or baggie.
• 19 dip each piece of chicken first into the flour, then into the batter.
• 20 let some of the batter drip off and then slide the chicken into the oil.
• 21 fry up to 1/2 of the chicken pieces at a time for 3 to 4 minutes, or until golden brown.
• 22 turn the chicken over halfway through the cooking time.
• 23 remove the chicken to a rack or paper towels to drain.
• 24 as the chicken cooks, reheat the sauce left covered on the stove stirring occasionally.
• 25 when all of the chicken is done, pour it into a large bowl, and cover with the thickened sauce.
• 26 stir gently until all of the pieces are well coated.
• 27 serve with steamed rice and garnish with orange slices.