As far as Chinese food goes, I think the stuff these guys
throw together in sizzling woks is surprisingly tasty for
a takeout chain. This dish is something of a twist on the
traditional sweet and sour chicken commonly found at Chinese
restaurants over the years. This popular menu item has a
delicious, citrus-laced, tangy-sweet sauce with a spicy nip
the regulars find truly addictive. The chain claims to cook
all of its food in woks, including sauces. But this homegrown
version will work fine, whether you go for a wok, or not.
Sauce
1 1/2 cups water [375 ml]
2 tablespoons orange juice
1 cup packed dark brown sugar [217 g]
1/3 cup rice vinegar [83 ml]
2 1/2 tablespoons soy sauce
1/4 cup plus 1 teaspoon lemon juice [68.2 ml]
1 teaspoon minced water chestnuts
1/2 teaspoon minced fresh ginger
1/4 teaspoon minced garlic
1 rounded teaspoon chopped green onion
1/4 teaspoon crushed red pepper flakes
5 teaspoons cornstarch
2 teaspoons arrowroot
3 tablespoons water
Chicken
4 chicken breast fillets
1 cup ice water [250 ml]
1 egg
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups unsifted cake flour [210 g]
2 to 4 cups vegetable oil [500 ml - 1 L]
1. Combine all of the sauce ingredients - except the cornstarch,
arrowroot, and 3 tablespoons of water - in a small saucepan over
high heat. Stir often while bringing mixture to a boil. When sauce
reaches a boil, remove it from heat and allow it to cool a bit,
uncovered.
2. Slice chicken breasts into bite-size chunks. 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. The chicken
should marinate for at least a couple hours. Cover the remaining
sauce and leave it to cool until the chicken is ready.
3. When chicken has marinated, preheat 2 inches of vegetable oil
in a wok or skillet to 350 degrees.
4. Combine cornstarch with arrowroot in a small bowl, then add 3
tablespoons of water. Stir until cornstarch and arrowroot have
dissolved. Pour this mixture into the sauce and set the pan over
high heat. When sauce begins to bubble and thicken, cover and
remove it from heat.
5. Beat together the ice water and egg in a medium bowl. Add baking
soda and salt.
6. Add 3/4 cup [105 g] of the flour and stir with a fork just until the
flour in blended into the mixture. The batter should still be lumpy.
7. Sprinkle another 1/4 cup [35 g] of flour on top of the batter and mix
with only one or two strokes. Most of the new flour will still
floating on top of the mixture. Put the remaining flour (1/2 cup) [70 g]
into a separate medium bowl.
8. Dip each piece of chicken first into the flour, then into the
batter. Let some of the batter drip off and then slide the chicken
into the oil. Fry up to 1/2 of the chicken pieces at a time for
3 to 4 minutes, or until golden brown. Flip the chicken over halfway
through the cooking time. Remove the chicken to a rack or paper
towels to drain.
9. As the chicken cooks, reheat the sauce left covered on the stove.
Stir occasionally.
10. When all of the chicken is done, pour it into a large bowl,
and cover with the thickened sauce. Stir gently until all of the
pieces are well coated.
Serves four.
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