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