Recipe - Crispy Mandarin Chicken

1 Egg white
2 tablespoon Cornstarch
2 tablespoon Soy sauce
4 Chicken breast halves,
boneless, skinned,
cut into 3/4inch pieces
One half cup Biscuit mix
1/3 cup Water
1 tablespoon Sesame seeds
Vegetable oil
1 cn Mandarin oranges (8oz),
undrained
2 Carrots, medium, scraped and
thinly cut or sliced up
2 Green peppers, mediumsize,
Cut into 1/4inch wide
strips
One half cup Catsup
One fourth cup Sugar
2 tablespoon Cornstarch
2 tablespoon Vinegar
1 teaspoon Chickenflavored 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 11/2
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 crisptender. 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini