Recipes

[katkitty]

CRISPY ORANGE CHICKEN BOWL LIKE APPLEBEE'S

2 pounds boneless, skinless chicken
1 egg, beaten
1 tablespoon vegetable oil
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup plus 1 tablespoon cornstarch
1/4 cup all-purpose flour
Oil (for frying)

ORANGE GLAZE:
1 teaspoon minced garlic
1 cup orange juice
1/2 cup hoisin sauce
1/4 cup granulated sugar
1 1/2 teaspoons grated orange rind
Dash cayenne pepper
Salt and pepper to taste

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

Cool the oil in the skillet slightly, then remove all but 2 tablespoons
of oil and set over medium heat. Saute garlic in oil for 1 minute (if
the oil is too hot the garlic will turn bitter).

Add remaining glaze 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 or brown rice. Garnish with slivered
almonds and crispy noodles.

VariaTION: You can toss the chicken and orange glaze with an array of stir-fry
vegetables like broccoli, snow peas and red peppers.