Applebees Crispy Orange Chicken Bowl Recipes

APPLEBEE'S CRISPY ORANGE CHICKEN BOWL

Steps:

• 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 teaspoon minced garlic.
• 1 1/2 teaspoons 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 tablespoons of oil and set over medium heat. Sauté 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.
• 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.

APPLEBEE'S CRISPY ORANGE CHICKEN BOWL RECIPE

Steps:

• Place chicken a large bowl.
• Add egg, salt, pepper and oil. Mix well. Set aside.
• Place cornstarch and flour in a second large bowl. Mix well.
• Add chicken to the flour mixture. Mix well, to evenly coat each piece.
• Pour enough oil to be at least 1/2-inch deep in a wok or heavy skillet.
• Set over high heat.
• When oil reaches 375°F, carefully add chicken pieces in small batches. Fry 3 to 4 minutes or until golden and crisp. Do not overcook.
• Remove chicken from oil with tongs, slotted spoon or spider strainer and place on a paper towel-covered plate to drain.
• Continue frying the remainder of the chicken, in small batches, until all are done.
• Set aside and keep warm.
• Allow oil in skillet or wok to cool slightly. Pour off all but about 2 tablespoons.
• Set skillet or wok over high heat.
• When oil has returned to hot, add vegetables. Stir fry for 5 - 7 minutes.
• Remove veggies from skillet or wok to a bowl. Set aside and keep warm.
• Add oil to make about 2 tablespoons.
• Set skillet or wok over medium heat.
• When oil has returned to hot, add garlic. Sauté for 1 minute.
• Add remaining ingredients, except salt and pepper, and bring to boil.
• Allow to boil for 3 minutes, stirring constantly.
• Reduce heat. Taste. Add salt and pepper, to taste.
• Continue to simmer until sauce thickens to your liking, stirring frequently.
• Pour glaze over chicken. Mix well.
• Place cooked rice in a bowl, spreading out to cover.
• Pour chicken and sauce over rice.
• Top with stir fried vegetables.
• Sprinkle with green onions, almonds and noodles.
• Serve hot.