Sweet and Sour Orange Chicken
Beat ice water and egg together in a bowl using a whisk or a fork. Add baking soda and salt and mix to combine. Add 1 cup flour to water mixture; mix until blended but lumpy.Advertisement
Place remaining 1 cup flour in a separate bowl. Cover each piece of chicken in flour, then move to egg mixture and cover, letting excess batter drip off.
Heat vegetable oil in a wok or large, deep frying pan over medium heat until a drop of water crackles when placed into oil.
Place chicken into the hot oil and fry, flipping if needed, until no longer pink in the center and golden brown, 3 to 4 minutes. Set aside and keep warm.
Combine cornstarch and 3 tablespoons water in a small bowl.
Combine sugar, ketchup, vinegar, 1/2 cup water, orange marmalade, pineapple, pineapple juice, soy sauce, ginger, garlic, and red pepper flakes in a medium saucepan. Bring to a boil; add cornstarch mixture. Reduce heat and let simmer, stirring frequently, until desired thickness is reached.
Pour sauce over chicken and serve.
You can substitute hot sauce for red pepper flakes, if desired.
Make sure to bring the orange mixture to a boil, otherwise it will be starchy.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.