Orange Chicken

Great recipie for chicken--an attempt at the popular Orange Chicken that you find at the Panda Express restaurants.














Sauce:
1-1/2 cups water
2 tbsp. orange juice
1 cup brown sugar
1/3 cup rice vinegar
2-1/2 tbsp. soy sauce
¼ cup lemon juice plus 1 tsp.
½ tsp. fresh ginger
¼ tsp. minced garlic
1 tsp. chopped green onion
¼ tsp. red pepper flakes
7 tsp. corn starch

*Combine all sauce ingredients except the cornstarch and bring to a boil. Then set it aside to cool. Store in fridge if you aren't making the sauce up in advance.

*Slice chicken breasts into bite-sized chunks. Marinate chicken in 1 cup of the sauce for at least ½ hr. I have marinated this overnight as well with good results.

Batter Coating for Chicken:
1 cup water (cold)
1 egg
¼ tsp. baking soda
¼ tsp. salt
1-1/2 cups flour

Vegatable oil for deep frying

*Take the water for the chicken and ¾ cup of the flour and put a bowl and stir in the egg, soda, and salt. Put the remaining amount of flour in a separate bowl.

*Heat the oil in a large wok/frying pan/dutch oven.

*Drain the chicken from the marinade. Discard marinade. Each piece of chicken should first be coated in the flour. Shake off any excess and then drop the chicken into the batter. Coat the chicken and then drop it carefully into the hot oil. I use two forks for this.

*Cook until golden brown. Remove onto paper towels to drain. Keep hot until all chicken is done.

*To complete the sauce, bring it back to a simmer. Combine cornstarch with 3 tbsp. of water. While stiring the sauce, add the cornstarch/water mixture and allow it to thicken.

*In a large bowl, coat the chicken in the sauce. Serve with cooked rice and vegatables.