Water, Sugar, Orange Juice, Rice Vinegar, Tomato Paste, Corn Starch, Salt, Dark Soy Sauce (Water Extract of Soy Beans, Wheat Flour, Salt), Spices.
Shake well. Refrigerate after opening. Orange Chicken: 2 boneless, skinless chicken breasts; 1/4 teaspoon salt; 1/3 cup flour; 1/4 cup corn starch; 1 egg; 1/2 teaspoon baking powder; Ying's Orange Sauce; vegetable oil; 1/3 cup cold water. Cut chicken breasts into 1 inch cubes, and stir in salt. Mix well. Combine flour, corn starch, egg, baking powder, 1-1/2 tablespoons oil and water. Mix well and pour over chicken. Deep fry chicken in 3 cups hot oil in a wok on medium high heal until golden brown. Drain. Heat 1/2 cup Ying's Orange Sauce in a pan. When it starts bubbling, add fried chicken and stir to coat.
Always refer to the actual package for the most accurate information