Crispy mandarin chicken

4 servings

Ingredients

Quantity Ingredient
1 Egg white
2 tablespoons Cornstarch
2 tablespoons Soy sauce
4 Chicken breast halves, boneless, skinned, cut into 3/4-inch pieces
½ cup Biscuit mix
⅓ cup Water
1 tablespoon Sesame seeds
Vegetable oil
1 can Mandarin oranges (8-oz), undrained
2 Carrots, medium, scraped and thinly sliced
2 Green peppers, medium-size,
Cut into 1/4-inch wide strips
½ cup Catsup
¼ cup Sugar
2 tablespoons Cornstarch
2 tablespoons Vinegar
1 teaspoon Chicken-flavored bouillon granules
Hot cooked rice

Directions

Combine egg white, 2 tablespoons cornstarch, and soy sauce in a large bowl; mix well. Add chicken, coating well; set aside.

Combine biscuit mix, water, and sesame seeds; mix well. Add to chicken mixture, stirring to coat. Heat 3 to 4 inches of oil to 370 degrees; drop 4 to 5 pieces of chicken, one at a time, into hot oil. Fry chicken 1 to 1-½ minutes on each side or until golden brown. Drain on paper towels; set aside.

Drain oranges, reserving juice. Add enough water to juice to make 1¼ cups. Pour juice mixture into a skillet and bring to a boil; add carrots. Cover, reduce heat, and simmer 4 to 5 minutes or until crisp-tender. Add green pepper; cover and cook 1 minute. Combine catsup, sugar, cornstarch, vinegar, and bouillon granules, mixing well. Stir into vegetables, and bring to a boil. Add oranges and chicken; cook over medium heat until chicken is thoroughly heated.

Serve over rice.

Shared by: June Hoffman, 8/93

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