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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine all of the sauce ingredients-- except the corn starch-- in a small saucepan over high heat. | 2. Stir often while bringing mixture to a boil. | 3. When sauce reaches a boil, remove it from heat and allow it to cool a bit, uncovered. | 4. Slice chicken breasts into bite-size chunks. | 5. Remove exactly 1 cup of the marinade from the pan and pour it over the chicken in a large resealable plastic bag or other container which allows the chicken to be completely covered with the marinade. | 6. The chicken should marinate for at least a couple hours. | 7. Cover the remaining sauce and leave it to cool until the chicken is ready. | 8. When chicken has marinated, preheat 2-inches of vegetable oil in a wok or skillet to 350 degrees. | 9. Put corn starch in a small bowl, then add 3 tablespoons of water. | 10. Stir until corn starch has dissolved. | 11. Pour this mixture into the sauce and set the pan over high heat. | 12. When sauce begins to bubble and thicken cover and remove it from heat. | 13. Beat together the ice water and egg in a medium bowl. | 14. Add baking soda and salt. | 15. Add 3/4 cup of the flour and stir with a fork just until the flour in blended into the mixture. | 16. The batter should still be lumpy. | 17. Sprinkle another 1/4 cup of flour on top of the batter and mix with only one or two strokes. | 18. Most of the new flour will still floating on top of the mixture. | 19. Put the remaining flour (1/2 cup) into a separate medium bowl. | 20. Dip each piece of chicken first into the flour, then into the batter. | 21. Let some of the batter drip off and then slide the chicken into the oil. | 22. Fry up to 1/2 of the chicken pieces at a time for 3-4 minutes, or until golden brown. | 23. Flip the chicken over halfway through the cooking time. | 24. Remove the chicken to a rack or paper towels to drain. | 25. As the chicken cooks, reheat the sauce left covered on the stove. | 26. Stir occasionally. | 27. When all of the chicken is done, pour it into a large bowl, and cover with the thickened sauce. | 28. Stir gently until all of the pieces are well coated. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.