Big Bowl Orange Chicken Food

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.

ORANGE CHICKEN

Steps:

• For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
• For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.
• Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
• Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.
• Toss the chicken in the sauce and serve.

ORANGE CHICKEN

Steps:

• For the sauce: Add the oyster sauce, sugar, orange juice, vinegar-cornstarch slurry, soy sauce, hoisin sauce, paprika and food coloring into a 1-quart saucepan, bring the heat up to medium. Whisk gently as it comes to a simmer. Allow to simmer, keep whisking for about 5 minutes until the sauce thickens. Remove from heat and reserve.
• For the broccoli: Place the broccoli florets in a microwave-safe bowl with 1/4 cup water. Season with kosher salt and cover with plastic wrap. Microwave on high for 3 minutes. Hold for assembly.
• For the chicken: Heat the oil in a 4-quart Dutch oven to 375 degrees F using a deep-fry thermometer. Rinse the chicken in cold water and pat dry. Sprinkle 1 cup tempura flour over the chicken cubes and toss to lightly dredge, shake off the excess. Mix the remaining 1 1/2 cups of tempura flour with 1 cup cold water to make a thin batter, it should look like pancake batter. Fry in batches until golden brown and crispy, 6 to 8 minutes. Drain on paper towels or a rack.
• To assemble: Heat a large skillet to high and add the vegetable oil. When you see the first wisps of white smoke, stir in the garlic, ginger and fried chicken pieces and cook, stirring, for about 30 seconds. Add the scallions, onion and Orange Chicken Sauce and allow to coat and simmer. Cook, folding all the ingredients until they are well coated, about 2 minutes. Serve over fried rice or steamed rice, with the steamed broccoli.
• In a large skillet, heat the oil until a wisp of white smoke appears. Pour in the eggs and add the rice immediately. Using a wide silicone spatula, work the rice into the egg in circular motions, making sure not to break the grains. After about 30 seconds, the egg will start to coagulate and surround the rice, the rice will start to dry. Keep scraping the pan and folding the rice back into the middle.
• Add the soy sauce, sugar and chicken bouillon. Continue to fold for about a minute. Don't be afraid to scrape up the rice stuck to the bottom of the pan. Cook until the rice absorbs the liquid and egg but is still fluffy. Fold in the scallions and white pepper and cook for an additional minute. Serve immediately.

BIG BOWL'S KUNG PAO CHICKEN (COPYCAT)

Steps:

• Marinate chicken breast with corn starch and sesame oil, and let sit at least 30 minutes.
• Heat wok or heavy skillet, and add chicken breast.
• Stir until the meat changes color, and remove to drain.
• Pour off all but 1/4 cup of the oil.
• Add the dried chilies, and cook until they begin to blacken and smoke.
• Add the scallion whites and garlic, and stir briefly.
• Add 5 tablespoons of the sauce mixture, and cook until it begins to boil.
• Add the chicken pieces, and toss to coat.
• When piping hot, remove from heat, stir in the peanuts, then the coriander leaves, and serve with rice.