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Ingredients

1 cup ice water 1 egg ¼ teaspoon baking soda ¼ teaspoon salt 2 cups all-purpose flour, divided 4 skinless, boneless chicken breasts, cut into cubes vegetable oil for frying 4 tablespoons cornstarch 3 tablespoons water 1 cup white sugar ½ cup ketchup ½ cup white vinegar ½ cup water ½ cup orange marmalade ½ cup chopped fresh pineapple 2 tablespoons pineapple juice 2 teaspoons soy sauce 1 ½ teaspoons minced fresh ginger root 1 teaspoon minced garlic ¼ teaspoon red pepper flakes

Nutrition Info

455.2 calories carbohydrate: 75.2 g cholesterol: 55.5 mg fat: 11.5 g fiber: 1.4 g protein: 14 g saturatedFat: 2.3 g servingSize: - sodium: 481 mg sugar: 42 g transFat: : - unsaturatedFat: : -

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.
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.

8 servings

Tangy sweet and sour chicken with a kick of orange flavor.