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Crispy Mandarin Chicken

southern.chef's picture
Ingredients
  Egg white 1
  Cornstarch 2 Tablespoon
  Soy sauce 2 Tablespoon
  Boneless chicken breast halves 4 , skinned and cut into 0.75-inch pieces
  Biscuit mix 1⁄2 Cup (8 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  Sesame seeds 1 Tablespoon
  Vegetable oil 1 Cup (16 tbs)
  Canned mandarin oranges 8 Ounce (Undrained)
  Carrots 2 Medium, scraped and thinly sliced
  Green pepper 2 Medium, cut into 0.25-inch-wide strips
  Catsup 1⁄2 Cup (8 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Vinegar 2 Tablespoon
  Chicken bouillon 1 Teaspoon
  Hot cooked rice 1 Cup (16 tbs)
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°, 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.

Recipe Summary

Cuisine: 
American
Method: 
Fried
Dish: 
Curry
Interest: 
Gourmet
Servings: 
4

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