Crispy Orange Chicken Skillet

By dette

Delicately seasoned breaded chicken covered in a spicey-sweet orange glaze. It is perfect over almond rice pilaf and a tasty mix of mushrooms, broccoli, red peppers, sugar snap peas,and shredded carrots. Top with toasted almonds and crispy noodles. Applebee's

Ingredients

• 2 lbs. boneless, skinless chicken breasts
• 1 egg, beaten
• 1 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp black pepper
• 1 tbsp vegetable oil
• 1 c. all-purpose flour plus 1 tbsp cornstarch
• Oil, for frying
• GLAZE
• 1 tsp minced garlic
• 1 1/2 tsp grated orange zest
• 1 c. orange juice
• 1/2 c. hoisin sauce
• Pinch of cayenne pepper
• 1/4 c. sugar
• Salt and black pepper, to taste

Details

Servings 4

Preparation

Step 1

Cut the chicken into 2-inch pieces and place in a large bowl. Add the egg, salt, pepper, and the 1 tbsp vegetable oil Mix well and set side.

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

Pour about 1/2 inch of oil into a heavy skillet and set over high heat. When the temperature reaches 375 degreese, carefully add the chicken pieces in small batches and fry for 3-4 minutes untiul browned and crunchy.

Carefully remove the chicken form the oil with a slotted spoon and drain on paper towels. Continue frying the chicken until all the pieces are nicely browned and crisp. Set aside.

To make the glaze allow the oil in the skillet to cool slightly, then remove all but 2 tbsp of the oil and put the skillet over medium heat. Saute the garlic for 1 minute do not burn.

Add the remaining ingredients and bring to a boil. Cook, stiring, for 3 minutes. Reduce the ehat and simmer until the sauce thickens. Arrange the chicken on a platter, pour the glaze over the chicken, and serve.

Hoisin sauce is made form soybean paste and flavored with garlic, sugar, chiles, and other spices and ingredients.

Hoisin sauce is the "secret ingredient" in many Chinese barbecue sauces.