Orange Chicken

SAUCE
1 1/2 c water
2 T orange juice
1 c packed brown sugar
1/3 c rice vinegar
2 1/2 T soy sauce
1/4 c plus 1 t lemon juice
1/4 t minced garlic
1 rounded tsp chopped green onion
1/4 t crushed red pepper flakes
6 t cornstarch
3 T water
1 t minced water chestnuts
1/2 t minced fresh ginger

Combine all sauce ingredients except cornstarch and water in a small saucepan over high heat. Stir often while bringing mixture to boil. When sauce reaches a boil, remove it from heat and allow to cool uncovered. Slice 2 uncooked chicken breasts into bite size chunks. Remove 1 cup of sauce and pour over the chicken in a large resealable plastic bag. Let it marinate for several hours. Preheat 2" oil in a wok or skillet to 350 degrees. Combine the cornstarch with the water and pour into the remaining sauce. Place saucepan back on medium heat. When sauce begins to bubble and thicken, remove from heat. Beat together 1 cup of ice water and 1 egg. Add 1/4 t of baking soda and 1/4 t of salt. Add 3/4 c of flour and stir with a fork until just blended. Sprinkle another 1/4 c flour on top of the batter and mix with only one or two strokes. Put remaining flour (1/2 c) in a separate bowl. Remove chicken from marinade and discard the marinade. Dip chicken pieces in flour, then in the batter. Cook chicken in the oil. After chicken is cooked, pour sauce over and gently stir.