Crispy Orange Chicken

Combine ice water and egg in a mixing vessel using a blending tool or utensil. Mix until smooth, taking care not to over-process the ingredients.

Add baking soda and salt to the mixture and blend until well combined. Then, incorporate 1 cup of flour into the liquid mixture; continue blending until a uniform consistency is achieved, although some lumps may remain.

Transfer the remaining 1 cup of flour to a separate container and coat each piece of chicken evenly with the dry powder. Next, dip the floured chicken pieces into the liquid mixture, allowing any excess batter to fall away.

Heat a substantial amount of vegetable oil in a cooking vessel with a long handle or deep frying pan over medium heat until a drop of water sizzles and evaporates when introduced into the oil.

Carefully place the chicken pieces into the hot oil, flipping them as necessary to ensure even cooking. Continue frying until the chicken reaches a safe internal temperature and is golden brown, typically taking 3 to 4 minutes.

Remove the fried chicken from the oil and set it aside, keeping it warm until serving time.

In a small mixing container, combine cornstarch and 3 tablespoons of water. Mix until the powder is fully dissolved.

In a separate cooking vessel, combine sugar, ketchup, vinegar, 1/2 cup of water, orange marmalade, pineapple, pineapple juice, soy sauce, ginger, garlic, and red pepper flakes. Bring the mixture to a boil; then, add the cornstarch mixture and reduce heat to simmer. Stir frequently until the sauce reaches the desired consistency.

Pour the prepared sauce over the fried chicken and serve immediately.