Sweet and Sour Orange Chicken

1. 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.

2. 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.

3. Heat vegetable oil in a wok or large, deep frying pan over medium heat until a drop of water crackles when placed into oil.

4. 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.

5. Combine cornstarch and 3 tablespoons water in a small bowl.

6. 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.

7. Pour sauce over chicken and serve.

Cook's Notes:

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.

Editor's Note:

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.