This is a print preview of "Crispy Mandarin Chicken" recipe.

• Click here to print
• or return back to Crispy Mandarin Chicken.

Crispy Mandarin Chicken Recipe

by Global Cookbook

Ingredients

1 x Egg white 2 Tbsp. Cornstarch 2 Tbsp. Soy sauce 4 x Chicken breast halves, boneless, skinned, cut into 3/4-inch pcs 1/2 c. Biscuit mix 1/3 c. Water 1 Tbsp. Sesame seeds Vegetable oil 1 can Mandarin oranges (8-ounce), undrained

2 x Carrots, medium, scraped and thinly sliced 2 x Green peppers, medium-size, Cut into 1/4-inch wide strips 1/2 c. Catsup 1/4 c. Sugar 2 Tbsp. Cornstarch 2 Tbsp. Vinegar 1 tsp Chicken-flavored bouillon granules Warm cooked rice

Directions

1. Combine egg white, 2 Tbsp. cornstarch, and soy sauce in a large bowl; mix well. Add in chicken, coating well; set aside.
2. Combine biscuit mix, water, and sesame seeds; mix well. Add in to chicken mix, stirring to coat. Heat 3 to 4 inches of oil to 370 degrees; drop 4 to 5 pcs of chicken, one at a time, into warm oil. Fry chicken 1 to 1-1/2 min on each side or possibly till golden. Drain on paper towels; set aside.
3. Drain oranges, reserving juice. Add in sufficient water to juice to make 1 1/4 c.. Pour juice mix into a skillet and bring to a boil; add in carrots.
4. Cover, reduce heat, and simmer 4 to 5 min or possibly till crisp-tender. Add in 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 in oranges and chicken; cook over medium heat till chicken is thoroughly heated. Serve over rice.

© 2024 CookEatShare