Applebee's Crispy Orange Chicken Bowl

2 lbs boneless skinless chicken 

1 egg 

1 1/2 tsp salt 

1/4 tsp pepper 

1 Tbsp olive oil 

1/2 cup cornstarch, plus 

1 Tbsp cornstarch 

1/4 cup all-purpose flour 

oil (for frying) 

1 tsp garlic minced 

1 1/2 tsp orange rind, grated 

1 cup orange juice 

1/2 cup hoisin sauce 

1 dash cayenne pepper 

1/4 cup sugar 

salt and pepper 

 

 

Cut chicken into 2-inch pieces and place in a large bowl. Stir in egg, salt, pepper and oil. Mix well and set aside.

 

Stir cornstarch and flour together in another large bowl and mix well. Add chicken mixture to the flour mixture, stirring to coat each piece well.

 

Pour enough oil to be at least 1/2-inch deep in a wok or heavy skillet and set over high heat. When it reaches 375 degrees F (hot!) carefully add chicken pieces in small batches and fry 3 to 4 minutes or until golden and crisp. Do not overcook or chicken will be tough.

 

Remove chicken from oil with slotted spoon and drain on paper towels. Continue frying chicken in small batches until all are nicely browned and crisp.\

 

Set aside while you make the glaze: 

1 tsp minced garlic. 

1 1/2 tsp grated orange rind. 

1 cup orange juice. 

1/2 cup hoisin sauce. 

dash cayenne pepper. 

1/4 cup granulated sugar. 

salt and pepper to taste. 

 

Cool the oil in the skillet slightly, then remove all but 2 Tbsp of oil and set over medium heat. Sauté garlic in oil for 1 minute, no longer

Add remaining ingredients and bring to boil. Allow to boil for 3 minutes, stirring constantly. Reduce heat and simmer until sauce thickens to your liking, stirring frequently.

 

Pour glaze over chicken. Serve chicken over a bed of cooked white rice and a side of steamed broccoli.

Garnish with slivered almonds and crispy noodles.