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crispy orange chicken with rice
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5 from 3 votes

Crispy Orange Chicken

For many, Applebee’s® Crispy Orange Skillet has become a favorite. But it's pricey! You can make this version—a dead ringer for the Applebee's version—at home spending only a fraction of the cost.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Entree
Cuisine: American, Asian
Servings: 6
Calories: 331kcal
Cost: Varies


  • deep skillet



  • 2 lbs boneless, skinless chicken pieces breast, thigh, leg
  • 1 egg
  • 1 tbsp oil
  • 1 ½ tspn salt
  • ¼ tspn pepper or to taste
  • ½ cup + 1 tbsn cornstarch
  • ¼ cup all-purpose flour
  • oil for frying

Sweet 'n Spicy Orange Glaze

  • 2 tbsp Oil from skillet
  • 1 tspn minced garlic
  • 1 ½ tspn grated orange rind (zest) only the orange part, NONE of the white pith
  • 1 cup orange juice
  • ½ cup Hoison sauce see NOTE
  • 1 pinch cayenne pepper optional
  • ¼ cup white granulated sugar
  • salt, pepper to taste



  • Cut chicken pieces into small pieces (about 1 ½ to 2-inches) and place in a large bowl.
  • In a separate bowl, lightly beat the egg, oil, salt, pepper with a fork. Pour egg mixture over chicken pieces, mix well, and set aside.
  • Stir cornstarch and flour together in another large bowl and mix well.
  • Add chicken pieces to the flour mixture, stirring to coat each piece well.
  • Pour enough oil to be 1/2-inch deep in a wok or heavy skillet and heat over high heat to 375 F (hot!).
  • Carefully add chicken pieces in small batches and fry for 3 to 4 minutes turning until golden and crisp. Do not overcook or chicken will be tough.
  • Remove chicken from oil with a slotted spoon and drain on paper towels. Continue frying the chicken in small batches until all pieces are nicely browned and crisp. Set aside.

Sweet 'n Spicy Orange Glaze

  • 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 burn and become bitter).
  • Add the rest of the ingredients and bring to a boil.
  • Allow boiling for 3 minutes, stirring constantly. Reduce heat and simmer until sauce thickens to your liking, stirring frequently. 
  • Pour glaze over chicken and toss lightly to make sure all pieces are well glazed.
  • To serve, place chicken on a bed of cooked white rice. Garnish with slivered almonds, crispy noodles, sesame seeds, and stir-fry vegetables like broccoli, snow peas, and red peppers (optional). Serves 4 to 6.


Hoison sauce is available in a can or jar in the Asian aisle of most supermarkets, close to the soy sauce. Also called Peking sauce, this thick, reddish-brown sauce is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chili peppers and various spices. Hoisin sauce is mainly used as a table condiment and as a flavoring agent for many meat, poultry and shellfish dishes. Once opened, refrigerate bottled hoisin and it will keep indefinitely.


Calories: 331kcal | Carbohydrates: 28g | Protein: 33g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 410mg | Potassium: 716mg | Fiber: 1g | Sugar: 12g | Vitamin A: 147IU | Vitamin C: 23mg | Calcium: 17mg | Iron: 1mg