• 1 C BBQ sauce (I use Sweet Baby Ray’s brand)
  • 1 C sweet orange marmalade (I use Smucker’s brand)
  • 2 Tbsp soy sauce
  • 4 boneless, skinless chicken breasts
  • 1/2 C cornstarch
  • 1/2 C flour
  • 2 eggs
  • vegetable oil – for frying


  1. In a 4 qt sauce pan, bring BBQ sauce, marmalade and soy sauce just to a boil
  2. Turn the heat on low and let it simmer for 20 minutes – stirring occasionally 
  3. Meanwhile, cut up your chicken breasts into cubes
  4. In a medium bowl, beat eggs
  5. In a large Ziploc bag, mix together cornstarch and flour
  6. Dip cubes of chicken in the egg (shake off excess egg) and then place in the bag – seal and shake
  7. Over medium-high heat, add a thin layer of oil to a frying pan 
  8. Once it sizzles, add the chicken to the pan – make sure you shake off the excess mixture first
  9. Let it cook for 3 – 5 minutes on each side until it’s brown and cooked on the inside
  10. Remove and place on a paper towel and let drain
  11. Add the chicken to the sauce and toss


  1. Serve on top of white rice