CRISPY ORANGE CHICKEN SKILLET

CRISPY ORANGE CHICKEN SKILLET image

Yield 4 people

Number Of Ingredients 17

2 lbs Boneless, skinless chicken
1 egg - mixed
1 1/2 tsp salt
1/4 tsp pepper
1 tbsp vegetable oil
1/2 cup + 1 tbsp cornstarch
1/2 cup flour (all purpose)
frying oil
Glaze:
1 tsp minced garlic
1 1/2 tsp grated orange rind
1 cup fresh orange juice (I puree the orange and the pulp increases the orange flavor)
1/2 cup hoisan sauce
1 to 4 dashes of cayenne pepper
1/4 cup granulated sugar
salt/pepper to taste
Jasmin Rice (I'm not sure how Applebee's serve it)

Steps:

Cut chicken into 2 inch pieces and put into a large bowl. Mix the egg, salt, pepper, and vegetable oil together, then add in the chicken and set it aside. To save on calories, carbs, and fat, skip this step: In another large bowl, stir the cornstarch and flour together well. Add the chicken into the flour mix and coat each piece generously. (I then coat them with bread crumbs which gives them a nice suttle crunch.) Pour about 1/2 inch of oil into a heavy skillet and set over high heat. When temperature is 375 degrees, carefully put some chicken pieces in small batches and fry for 3 to 4 minutes or until it's brown and crispy/crunchy. Remove the chicken from the oil with a slotted spoon and drain it onto paper towels. Finish frying the chicken until they're all done. Set it aside. Let the oil in the skillet cool slightly, and remove all but 2 Tbsp of oil and put it over medium heat. Saute the minced garlic for a minute, being careful not to burn it so you don't end up with a bitter taste. Add the rest of the ingredients in and bring the mixture to a boil. Make sure to stir this for 3 minutes and reduce the heat. Simmer until a saucy thick glaze is created. Pour the glaze over the chicken and serve. I serve it over Jasmin rice.