How to make it:

Start by rinsing jasmine rice and cooking by package directions.

Dice chicken breast into 1" cubes. Marinate in soy sauce and egg mixture for the duration of cooking everything else first, about 30 mins.

Make the sauce: Using a large skillet, melt butter over medium heat; then sauté garlic and ginger for 1 minute. Add soy sauce, sesame seed oil, orange marmalade, honey, chili flakes, orange zest, orange juice, and a splash of vinegar. Simmer until it thickens and reduces in volume by about half, stirring occasionally. Turn the heat off and set aside.

Fry the chicken: Using a deep, medium sized skillet or braiser, fill with oil to fully cover the bottom of the pan. Heat the oil over medium heat. The oil will gently begin to wave around the pan when it’s hot. Test the oil temperature by dropping a piece of chicken into the oil. If it sizzles, it's hot enough. If it's smoking, it's too hot.

Make the dredge: Meanwhile, in a ziplock bag, combine starch, garlic powder, onion powder. Place the marinated chicken pieces inside the bag, letting the extra sauce drip off before dredging. Shake off the excess powder before cooking.

Cook the chicken: When the oil is ready, carefully drop about 8-10 cubes of chicken in and let cook for 2-3 minutes or until golden brown, then flip/rotate and cook the other side. Work in (2-3) batches. Overcrowding the pan will lower the temp of the oil and it will take longer to cook. Set the cooked chicken on a paper towel lined plate.

Once all the chicken is cooked, dump all of them into the orange sauce and toss until fully coated. Top with sesame seeds and diced green onion.

Serve over rice and with your favorite veggie.

Enjoy!