Chicken - Breast [SF] 'Orange (PandaExpress)

By Kwasome

Ingredients

• SAUCE:
• 1- 1/2 cup H20
• 2 Tbs Orange Juice
• 1 cup Packed Brown Sugar
• 1/2 cup Rice Vinegar
• 2- 1/2 tsp Soy Sauce
• 1/4 tsp Lemon Juice
• 1/2 tsp Minced Garlic
• 5 tsp CornStarch
• 2 tsp ArrowRoot
• 1/4 tsp Crushed Red Pepper Flakes
• 1 tsp Chopped Grn. Onions
• 3 Tbs H20
• CHICKEN:
• 4 ea. Chicken
• 1 cup Ice H20
• 1 ea. Egg
• 1/4 tsp Baking Soda
• 1/4 tsp Salt
• 1- 1/2 cup Unsifted Cake Flour
• 2 -4 cups Vegetable Oil

Details

Servings 4

Preparation

Step 1

1 Combine all of the sauce ingredients- except for the CornStarch, Arrowroot, & 3 Tbsp. of H20, in a small saucepan over high heat. Stir often while bringing mixture to a boil. When sauce reaches a boil, remove form heat & cool uncovered.
2 Slice Chicken into bite-sized chunks. Remove 1 cup of marinade from pan & pour over chicken to marinate. Marinate for a few hours, keep remaining sauce.
3 After Marinating, PreHeat 2" of Veg. oil in a work to 250o.
4 Add remaining sauce ingredients & 3 Tbsp. of H20. Stir until dissolved. Pour mixture into sauce &
set pan on High heat. When begins to bubble & thicken, cover & remove from heat.
5 Add 3/4 cup of the flour & stir w/ fork until the flour is blended into mixture. Batter should still be lumpy.
6 Sprinkle another 1/4 cup of flour on top of batter & mix w/ only 1 or 2 strokes. Most of the new flour will still be floating on top. Put the remaining flour into separate bowl.
7 Dip each piece of chicken into the flour, then into the batter. Let some batter drip off & then slide into oil. Fry up 1/2 of the pieces ~ 3 to 4 minutes, flipping half way thru. Place on Paper towels to drain.
8 Reheat sauce & stir. When all chicken has been fried, add to sauce and stir till all pieces are well coated.