Better Then Takeout Orange Chicken

• 6 chicken breasts cut into bite sized pieces
• 1/4 cup milk
• 1 egg
• 1 1/2 cups cornstarch
• 2 teaspoons pepper
• 1 tablespoon salt
• 1 tablespoon garlic powder
• 1 cup orange marmalade
• 3/4 cup water
• 2 tablespoons bbq sauce basic, {I used Sweet Baby Rays original}
• 2 tablespoons soy sauce
• 1/2 teaspoon garlic powder
• 1 tablespoon cornstarch
• vegetable oil for frying
• scallion sliced, for garnish

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}
2. In a small bowl whisk together the milk and egg.
3. In a bowl or sip up plastic bag, mix together the cornstarch, salt, pepper and garlic powder.
4. Coat the chicken in the egg mixture then into the cornstarch mixture. Coat well.
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.
6. Place onto a paper towel lined baking sheet to absorb any excess oil. Continue until all the chicken is cooked.
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
8. for about 10 minutes until thickened enough to coat a spoon.
9. Toss the chicken in with the hot sauce, garnish with fresh sliced scallions and serve over brown rice and a side of broccoli.

chicken breasts, milk, egg, cornstarch, pepper, salt, garlic, orange marmalade, water, bbq sauce basic, soy sauce, garlic, cornstarch, vegetable oil, scallion

Taken from www.yummly.com/recipe/Better-then-Takeout-Orange-Chicken-1647866 (may not work)