Orange Chicken

I got this recipe from my BYU Wymount ward. Apparently it is close to what they serve at Panda Express. I can't compare, since I never ate there. It's a little time consuming, because you have to fry them in batches. And it's much better fresh than reheated, so you can halve the recipe if you want, or use it for when guests come over. I changed only a few ingredients (more orange flavor, more garlic and green onion and less cayenne pepper)

Sauce:

1 1/2 c. water
2 Tbsp. orange juice concentrate
1 c. brown sugar, packed
2 dashes cayenne pepper (if you like it spicy use a 1/4 tsp.)
1 clove garlic, minced
1 green onion, chopped
1/2 tsp. ground ginger
1/3 c. rice vinegar
2 1/2 Tbsp. soy sauce
1/4 c. plus 1 tsp. lemon juice
7 tsp. cornstarch
3 Tbsp. water

Combine all sauce ingredients except cornstarch and 3Tbsp. water, in a small sauce pan over high heat. Stir often and bring to a boil. Combine cornstarch with 3 Tbsp. water in a small bowl until dissolved. Pour this mixture into the sauce. When sauce thickens, remove from heat.

Chicken
4 chicken breasts (I often use less)
1 c. ice water
1 egg
1/4 tsp. salt
1/4 tsp. baking soda
1 1/2 c. flour (divided)
Cut chicken into bit sized pieces. Beat together water and egg in a medium bowl. Then add baking soda and salt. Add 3/4 c. flour and stir with a fork until just blended. Sprinkle another 1/4 c. of flour on top of the batter and mix in with one or two strokes. Put the remaining flour into a separate bowl. Dip each piece of chicken into the flour and then the batter. Fry the chicken in 2 inches of vegetable oil (I use a fry daddy) at 350 F. Fry for 3-4 minutes until golden brown. Drain on paper towels. Put all the cooked chicken into a large bowl, pour thickened sauce over the chicken and stir to coat. Serve with steamed rice.