Orange Chicken Durango
Source of Recipe
Internet
List of Ingredients
Sauce:
1 1/2 cups water
2 tbs. orange juice
1 cup dark brown sugar
1/3 cup rice vinegar
2 1/2 tbs. soy sauce
1/4 cup plus 1 tsp. lemon juice
1 tsp. minced water chestnuts
1/2 tsp. minced ginger
1/4 tsp. minced garlic
1 rounded tsp. chopped green onion
1/4 tsp. crushed red pepper flakes
5 tsp. cornstarch
2 tsp. arrowroot
3 tbs. water
Chicken:
4 chicken breast fillets
1 cup ice water
1 egg
1/4 tsp. baking soda
1/4 tsp. salt
1 1/2 cups unsifted cake flour
2-4 cups vegetable oil
Recipe
1- Combine all sauce ingredients except- cornstarch- arrowroot & 3 tbs. of water in small saucepan over high heat. Stir often bring to boil- remove from heat. Allow to cool a bit, uncover.
2- Slice chicken intobite size pieces. Remove 1 cup of marinade from the pan. Pour over chicken. Use large zip lock bag. Let chicken marinade a couple of hours. Cover remaining marinade keep for when chicken is ready.
3- Preheat wok with 2 inch of vegetable oil at 350 degrees.
4- Combine cornstarch with arrowroot in a small bowl, then add 3 tbs. water. Stir until cornstarch & arrowroot have dissolved. Pour this mixture in the sauce & set the pan over high heat. When sauce bubbles & thickens cover & remove from heat.
5- Beat together ice water & egg in med bowl. Add baking soda & salt.
6- Add 3/4 cup flour & stir with four still will be lumpy.
7- Sprinkle another 1/4 cup flour on batter mix with 1-2 strokes. Put remaining flour (1/2 cup) in separate bowl.
8- Dip each piece of chicken 1st in flour then in batter. Then put chicken in oil. Fry to 1/2 of chicken pieces at a time for 3-4 minutes or until golden brown. Flip the chicken overhalf way through cooking time. Remove the chicken to a rack or paper towel to drain.
9- As chicken cooks, reheat the sauce left covered on the stove. Stir occasionally.
10- When all chicken is done, pour it into a large bowl, cover with thickened sauce. Stir gently til all pieces are covered. Serve
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