Chicken: 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:
Glaze: Cool the oil in the skillet slightly, then remove all but 2 tablespoons
of oil and set over medium heat. Saute 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.