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°, 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.