Crispy Mandarin Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: Egg white,
2 tbsp: Cornstarch,
2 tbsp: Soy sauce,
4: Chicken breast halves, boneless, skinned, cut into 3/4-inch pieces
1/2 cup: Biscuit mix,
1/3 cup: Water,
1 tbsp: 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,
1/2 cup: Catsup,
1/4 cup: Sugar,
2 tbsp: Cornstarch,
2 tbsp: Vinegar,
1 tsp: 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 1-1/2 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
Source from luhu.jp
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
Source from luhu.jp