Applebee's Crispy Orange Chicken Skillet

In a large bowl, whisk together the egg, salt, pepper, vegetable oil, cornstarch, and flour. Stir in the chicken, mixing well to coat it in the coating mixture.

Heat 1/2-inch of cooking oil to 375 degrees F in a wok or deep skillet over high heat.

Add the coated chicken to the oil in small batches. Stirring constantly, cook for 4 minutes or until just golden brown and crispy. Remove with a slotted spoon and drain on paper toweling. Repeat with the remaining chicken.

Drain off all the oil except 2 tablespoons and return the wok to medium heat. Add the garlic and cook, stirring constantly, for 30 seconds.

Add the orange rind, orange juice, hoisin sauce, cayenne, and sugar. Bring the liquid to a boil, stirring constantly, and cook for 2-3 minutes.

Reduce the heat to a simmer and let cook, stirring frequently, until the sauce thickens.

Toss the chicken with the sauce and serve with steamed white rice and stir-fried vegetables, if desired.