Crispy Mandarin Chicken
|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)|
|Chicken bouillon||1 Teaspoon|
|Hot cooked rice||1 Cup (16 tbs)|
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 370Â°, 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.