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  Recipe Home » Oriental » Crispy Mandarin Chicken
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  Crispy Mandarin Chicken
  Category: Oriental
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 304
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
Instructions:
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
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