Crispymandarinchicken Recipes

MANDARIN CHICKEN

Steps:

• Spray chicken breasts with vegetable oil spray.
• Grill chicken breasts 4-6 minutes per side or until done (chicken should be brown in spots).
• Chop chicken into bite size pieces, set aside.
• Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan.
• Heat over medium until sugar is dissolved, stirring often.
• Bring to boil.
• Combine cornstarch and water.
• Add to sauce pan, stirring often.
• Reduce heat and simmer 4-6 minutes or until sauce thickens.
• Pour chicken into a large frying pan over medium heat.
• Heat until chicken sizzles, then reduce heat and pour sauce over the chicken.
• Heat through.
• Serve over white rice.

CHICKEN MANCHURIAN

Steps:

• Beat egg in a large bowl. Mix all-purpose flour and 1 1/2 tablespoons corn flour into egg until batter is smooth; season with salt and pepper. Dip chicken into batter, working in batches, until coated; place on a plate in a single layer so the pieces do not touch.
• Heat a skillet over medium-high heat; add enough vegetable oil to reach about 1/2-inch depth. Fry battered chicken, working in batches, in the hot oil until no longer pink in the center, 5 to 10 minutes. Transfer cooked chicken, using a slotted spoon, to a paper towel-lined plate to drain.
• Heat 2 tablespoons vegetable oil in skillet over medium heat; cook and stir ginger and garlic until lightly browned, 1 to 2 minutes. Add cilantro and serrano peppers; reduce heat to medium-low.
• Mix chicken stock, soy sauce, sugar, 1/4 teaspoon black pepper, and monosodium glutamate into garlic-ginger mixture; cook and stir until sauce is heated through, about 5 minutes. Add green bell pepper to sauce and cook until slightly tender, 2 to 3 minutes.
• Whisk water and 2 tablespoons corn flour together in a bowl until smooth; stir into sauce until incorporated. Bring sauce to a boil. Add chicken and stir to coat.

MANDARIN CHICKEN

Steps:

• Spread rice in a greased shallow 3-qt. baking dish. Top with chicken and mushrooms. Pour orange juice and broth over all. Sprinkle with salt and pepper. , Cover and bake at 350° for 45-50 minutes or until chicken juices run clear and rice is tender. Garnish with oranges, paprika and parsley if desired.

THE BEST CRISPY CHICKEN PARMESAN RECIPE BY TASTY

Steps:

• Cut the chicken breasts in half widthwise to make 4 thin breasts.
• Season the chicken with salt, pepper, and onion powder.
• Coat the chicken in flour, then egg, and then bread crumbs.
• Pour oil in a cast-iron skillet to come ¼ inch (½ cm) up the side. Heat the oil over medium-high heat. Add the chicken and fry on both sides until brown, about 4 minutes.
• Transfer to a paper towel-lined plate to drain.
• Preheat oven to 450°F (230°C).
• Place the fried chicken breasts in a baking dish. If they don't fit side by side, gently overlap them. Pour the marinara over the chicken.
• Top with mozzarella slices and Parmesan.
• Bake for 10-15 minutes, or until the cheese is browned and bubbling.
• Serve with freshly chopped basil.
• Enjoy!

CRISPY MANDARIN CHICKEN

Steps:

• In a large mixing bowl combine the egg white, 2 T's cornstarch, and soy sauce.
• Whisk well.
• Add chicken pieces.
• Toss well to coat, set aside.
• In a medium mixing bowl combine the bisquik, water and sesame seeds.
• Mix well.
• Add to chicken mixture, stirring well to coat.
• In a large, deep skillet heat oil, or plug in your deep fryer.
• Combine mandarin juice and enough water to make 1 and 1/4 cups.
• Pour into a large skillet and bring to a boil.
• Add carrots.
• Cover and reduce heat to a simmer.
• Cook for 3 minutes.
• Add peppers and onions.
• Cook 1 minute.
• Combine ketchup, sugar, cornstarch, vinegar and bouillon granules,, mixing well.
• Stir into vegetable mixture.
• Stir well and remove from heat.
• Cook chicken pieces in batches, drain on paper towels.
• When chicken is cooked, heat vegetable mixture, allow to thicken then add chicken.
• Serve over hot rice.
• I like this over a spinach and mushroom salad-the heat wilts the spinach "just right".
• Serves 4.

MANDARIN CHICKEN STIR-FRY

Steps:

• In a large resealable plastic bag, combine 4 tablespoons soy sauce, salt and dill. Add chicken. Seal bag and turn to coat; refrigerate for 20 minutes., Meanwhile, drain oranges, reserving syrup; set oranges aside. In a small bowl, combine the cornstarch, remaining soy sauce and reserved syrup until smooth; set aside., In a large skillet or wok, stir-fry chicken in 2 tablespoons oil for 6-7 minutes or until juices run clear. Remove with a slotted spoon. Stir-fry water chestnuts and celery in remaining oil for 2-3 minutes or until lightly browned., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Gently stir in oranges. Serve with rice., , , , ,

CRISPY MANDARIN CHICKEN

Steps:

• Rinse chicken pat dry. Cut into 3/4-inch wide strips.Combine soy sauce, hoisin sauce, honey and garlic in 9-inch square glass dish. Add chicken, turning to coat. Refrigerate 45 minutes, turning once.Heat oil in deep fryer on medium heat. Remove chicken from marinade. Reserve marinade. Coat chicken with 1 cup cornstarch. Fry in hot oil about 3 minutes per side or until golden brown and no longer pink in center, reducing heat if necessary. Drain on paper towels.Drain syrup from oranges into medium saucepan. Add reserved marinade, vinegar and ginger. Simmer 10 minutes or until slightly thickened. Combine water and remaining 1 tablespoon cornstarch. Stir into saucepan. Cook and stir until mixture comes to a boil. Remove from heat. Stir in oranges. Spoon over chicken.