Applebee's Crispy Orange Chicken Recipe

A taste of the Orient-Applebee's style. Breaded chicken

covered in a spicy-sweet orange glaze over our almond
rice pilaf and a tasty mix of broccoli, red peppers, sugar
snap peas, water chestnuts, mushrooms, carrots, and bok
choy. Topped with toasted almonds and traditional crispy
noodles.

SERVES: 4
CHICKEN
1.8 kg boneless, skinless chicken
2 eggs
3 teaspoons salt
1/2 teaspoon pepper
2 tablespoon vegetable oil
1 cup plus 2 tablespoon cornstarch
1/2 cup all-purpose flour
oil (for frying)

GLAZE
2 teaspoon minced garlic
3 teaspoons grated orange rind
2 cup orange juice (o 1 para menos sabor naranja)
1 cup hoisin sauce (*)
Dash cayenne pepper
1/2 cup granulated sugar
Salt and pepper to taste
Slivered almonds and rice noodles

1. Cut chicken into 2-inch pieces and place in a large bowl. Stir in egg, salt, pepper
and oil. Mix well and set aside.
2. 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.
3. 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 190C (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.
4. Cool the oil in the skillet slightly, then remove all but 2 tablespoons of oil and set
over medium heat. Saut garlic in oil for 1 minute (if the oil is too hot the garlic
will turn bitter). 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.
5. Pour glaze over chicken. Serve chicken over a bed of cooked white rice. Garnish
with slivered almonds and crispy noodles. Applebee's tosses the chicken and
orange glaze with an array of stir-fry vegetables like broccoli, snow peas and red
peppers.
(*)

Hoisin sauce (1 cup):

1/2 cup soy sauce

4 tablespoons black bean paste or peanut butter (reemplazado x salsa
soja y miel)
2 tablespoons honey or molasses
1 tablespoon white wine vinegar
1/4 teaspoon garlic powder
1 tablespoon sesame oil
2 teaspoons hot sauce
1/4 teaspoon black pepper
--- Combine all ingredients together ---