Step 1

1 Combine all of the sauce ingredients except the cornstarch and 3 tbsp water in a small saucepan over high heat. Stir often while bringing mixture to a boil. Combine corn starch and 3 tbsp of water to make a slurry in a small ramekin. Pour this mixture into the sauce. When sauce begins to thicken remove it from heat.

Step 2

2 Slice chicken into bite-size pieces. Remove exactly 1 cup of the marinade from the pan and pour it over the chicken in a bowl. Cover and let marinade at least 30 minutes.

Step 3

3 Heat 4 inches of vegetable oil in a wok or skillet to 350 degrees F.

Step 4

4 Beat together the ice water and egg in a medium bowl. Add baking soda and salt. Add 3/4 to 1 cup of the flour and stir with a fork just until the flour in blended into the mixture. The batter should be slightly thick and lumpy.

Step 5

5 Dredge the chicken in the remaining flour and remove any excess flour, dip in the batter and fry in the hot oil for about 3 minutes or until golden brown. Remove from oil and drain well. Pour out all but 3 tbsp of the frying oil and heat wok to high. Add the chicken back to the wok and coat with sauce. Cook for about 1 minute until chicken is well coated.