"Those who forget the pasta are condemned to reheat it."--Unknown

Orange Chicken Recipe

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This recipe for Orange Chicken, by , is from Grandma Peggy's Home Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jamie Leavitt
Added: Sunday, December 28, 2008


1 1/2 C. water
2 T. Orange Juice
1 C. packed brown Sugar
1/3 C. rice vinegar
2 1/2 T. soy sauce
1/4 C. plus 1 tsp. lemon Juice
1 tsp. Minced water chestnuts
1/2 tsp. minced fresh garlic
1 tsp. chopped green onion
1/4 tsp. crushed red pepper
5 tsp cornstarch
2 tsp arrowroot
3 T water


4 chicken breasts
1 egg
1/4 tsp salt
2-4 C of Vegetable oil.
1 C. of ice water
1/4 tsp. baking soda
1 1/2 C. of Flour

Combine all sauce ingredients, except cornstarch, arrowroot, and 3 T. water in a saucepan over high heat. Stir and bring to a boil. Remove from heat and cool slightly. Slice chicken into chunks. Remove 1 C. of sauce from pan and pour over chicken in a large resealable bag. Marinade at least 2 hours. Cover remaining sauce and allow to cool. Preheat oil to 350 deg. after chicken has marinated. Combine cornstarch with arrowroot in bowl, then add 3 T. water. Stir until both are dissolved. Pour this into saucepan with left over sauce, and set pan over high heat. When sauce thickens and bubbles, remove from heat. Beat together ice, water and egg. Add baking soda and salt. Add 3/4 c. flour and stir with a fork- it should be lumpy. Sprinkle 1/4 C. flour and stir with fork again, with only 1-2 strokes! Most will be floating on top. Put remaining flour in separate bowl (1/2 C.) Dip each piece of chicken into flour, then batter, then slide into oil. Fry 1/2 chicken at a time, 3-4 inures. Flip 1/2 way. Reheat sauce as chicken cooks, stirring occasionally. Stir sauce with cooked chicken until coated.




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