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1
For the sauce,in a small saucepan over high heat, combine everything listed except for the cornstarch, arrowroot, and 3 tablespoons of water.
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2
Stirring frequently bring the sauce mixture to a boil.
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3
When it starts to boil, remove the pan from the heat and allow it to cool just a tad, uncovered.
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4
Remove exactly 1 cup of the sauce mixture and pour it over the chicken in a large resealable plastic bag or other container which allows the chicken to be completely covered.
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5
The chicken should marinate for at least a couple hours.
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6
Set aside the remaining sauce until the chicken is ready.
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7
When chicken has marinated, preheat 2 inches of vegetable oil in a wok or skillet to 350 degrees.
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8
Combine cornstarch with arrowroot in a small bowl, then add 3 tablespoons of water.
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9
Stir until cornstarch and arrowroot have dissolved.
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10
Pour this mixture into the sauce and set the pan over high heat.
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11
When sauce begins to bubble and thicken, cover and remove it from heat.
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12
Beat together the ice water and egg in a medium bowl.
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13
Add baking soda and salt.
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14
Add 3/4 cup of the flour and stir with a fork just until the flour in blended into the mixture.
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15
The batter will still be lumpy.
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16
Sprinkle another 1/4 cup of flour on top of the batter and mix with only one or two strokes.
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17
Most of the new flour will still floating on top of the mixture.
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18
Put the remaining 1/2 Cup of flour into a separate medium bowl or baggie.
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19
Dip each piece of chicken first into the flour, then into the batter.
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20
Let some of the batter drip off and then slide the chicken into the oil.
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21
Fry up to 1/2 of the chicken pieces at a time for 3 to 4 minutes, or until golden brown.
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22
Turn the chicken over halfway through the cooking time.
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23
Remove the chicken to a rack or paper towels to drain.
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24
As the chicken cooks, reheat the sauce left covered on the stove stirring occasionally.
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25
When all of the chicken is done, pour it into a large bowl, and cover with the thickened sauce.
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26
Stir gently until all of the pieces are well coated.
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27
Serve with steamed rice and garnish with orange slices.
