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.

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