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1
Place several inches worth of oil into a large pot. Heat it up to about 375 degrees. {Note: no worries if you don't have a thermometer to use, you can tell when the oil is read by placed the end of a wooden spoon in to the bottom of the pot, if small bubbles start forming around it then you are good to go}
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2
In a small bowl whisk together the milk and egg.
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3
In a bowl or sip up plastic bag, mix together the cornstarch, salt, pepper and garlic powder.
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4
Coat the chicken in the egg mixture then into the cornstarch mixture. Coat well.
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5
Shake off any excess cornstarch and gently place a small batch into the oil. Cook until golden and cooked through {if you aren't sure, test out a piece by cutting it in half.
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6
Place onto a paper towel lined baking sheet to absorb any excess oil. Continue until all the chicken is cooked.
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7
While the chicken in cooking you can get the sauce going. Place the orange marmalade, water, bbq sauce, soy sauce, garlic powder and cornstarch into a pot. Blend with an immersion blender and simmer
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8
for about 10 minutes until thickened enough to coat a spoon.
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9
Toss the chicken in with the hot sauce, garnish with fresh sliced scallions and serve over brown rice and a side of broccoli.
