Crispy Mandarin Chicken

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 egg
• 2 tablespoons cornstarch
• 1 tablespoon soy sauce
• 4 boneless skinless chicken breasts, cut into 1 inch pieces
• 1/2 cup bisquick baking mix
• 1/3 cup water
• 1 1/2 tablespoons sesame seeds
• 4 cups vegetable oil
• 1 (8 ounce) can mandarin orange segments, drained reserving juice
• 2 medium carrots, sliced thin
• 2 large green peppers, sliced thin
• 1 small red onion, sliced into thin wedges
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 2 tablespoons cornstarch
• 2 tablespoons vinegar
• 1 teaspoon chicken bouillon granule

Recipe

• 1 in a large mixing bowl combine the egg , 2 t's cornstarch, and soy sauce.
• 2 whisk well.
• 3 add chicken pieces.
• 4 toss well to coat, set aside.
• 5 in a medium mixing bowl combine the bisquik, water and sesame seeds.
• 6 mix well.
• 7 add to chicken mixture, stirring well to coat.
• 8 in a large, deep skillet heat oil, or plug in your deep fryer.
• 9 combine mandarin juice and enough water to make 1 and 1/4 cups.
• 10 pour into a large skillet and bring to a boil.
• 11 add carrots.
• 12 cover and reduce heat to a simmer.
• 13 cook for 3 minutes.
• 14 add peppers and onions.
• 15 cook 1 minute.
• 16 combine ketchup, sugar, cornstarch, vinegar and bouillon granules,, mixing well.
• 17 stir into vegetable mixture.
• 18 stir well and remove from heat.
• 19 cook chicken pieces in batches, drain on paper towels.
• 20 when chicken is cooked, heat vegetable mixture, allow to thicken then add chicken.
• 21 serve over hot rice.
• 22 i like this over a spinach and mushroom salad-the heat wilts the spinach "just right".
• 23 serves 4.