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Crispy Mandarin Chicken



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  • Cooking Time: N/A

Crispy Mandarin Chicken

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

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 1-1/2
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 1 1/4
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.



Ingredients:

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

Serves:

4 Servings

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