ORANGE CHICKEN - COPYCAT RECIPE

Orange Chicken - Copycat Recipe image

This is in response to a request from the boards. You could also use thin slices of sirloin steak instead of chicken for Orange beef. This originally came from Top Secret Recipes. Note that there is 2 hours marinade time that is listed under prep.

Provided by Mysterygirl

Categories Chicken

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 22

Ingredients

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

Steps:

For the sauce,in a small saucepan over high heat, combine everything listed except for the cornstarch, arrowroot, and 3 tablespoons of water.
Stirring frequently bring the sauce mixture to a boil.
When it starts to boil, remove the pan from the heat and allow it to cool just a tad, uncovered.
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.
The chicken should marinate for at least a couple hours.
Set aside the remaining sauce 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 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 will 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 1/2 Cup of flour into a separate medium bowl or baggie.
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.
Turn 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 stirring 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.
Serve with steamed rice and garnish with orange slices.