FOR THE SAUCE
1. Combine all of the sauce ingredients, except the corn starch and 3 Tbsp. water in a small saucepan over high heat, including: 1½ C. water , orange juice , dark brown sugar , rice vinegar , soy sauce , lemon juice , ginger , garlic , green onion , oyster sauce , and hoisin sauce . Stir the mixture often while bringing to a boil.
2. Combine the corn starch and 3 Tbsp water to make a slurry in a small ramekin. Pour this mixture into the sauce. When sauce begins to thicken, remove it from heat.
FOR THE CHICKEN
1. Slice chicken into bite-size pieces.
2. Heat 4 inches of vegetable oil in a wok or skillet to 350 degrees Fahrenheit (or highest heat).
3. Beat together the ice water and egg in a medium bowl. Add baking soda and salt . Add ¾ cup to 1 cup of the flour and stir with a fork just until the flour in blended into the mixture. The batter should be slightly thick and lumpy. 4. Dredge the chicken in the remaining flour and remove any excess flour, dip in the batter and fry in the hot oil for about 3 minutes or until golden brown. Remove from oil and drain well.
5. Pour out all but 3 Tbsp of the frying oil and heat wok to high.
6. Add the chicken back to the wok and coat with sauce. Cook for about 1 minute until chicken is well coated.
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December 2020
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