Crispy Mandarin Chicken

---------- Recipe via Meal-Master (tm) v8.02

Title: CRISPY MANDARIN CHICKEN
Categories: Chinese, Chicken
Yield: 4 servings

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

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.

Shared by: June Hoffman, 8/93

-----