Starting with the dry ingredients, combine salt, pepper, flour, and cornstarch. Add 1 egg and 2 tablespoons of oil.
Season chicken breast with salt and pepper, then soak them in the batter. Ensure your chicken has reached room temperature for best results when frying.
Heat oil in a heavy bottom pan over medium-high heat or at 180-degree celsius. Once the oil heats up, fry the chicken putting them one by one, ensuring they don't crowd the pan.
Fry until the chicken pieces are lightly brown. Set aside.
To make the orange glaze, set a large saucepan over medium-high heat. Add the oil and once it begins to simmer, add the chili flakes and garlic.
Stir constantly. Add the fresh orange juice and orange marmalade and continue to cook until the ingredients blend well together and it achieves a thick consistency.
Adjust the heat to low letting it simmer until the sauce achieves a thick consistency similar to honey or maple syrup.
Add the chicken into the pan and mix well until they are all well-coated.
They are best eaten with white or brown rice. Some steamed broccoli florets taste well with this recipe. Sprinkle with some sesame seeds for some texture.
Recipe Notes
There are two ways you can prepare your boneless chicken breast. You can either serve the whole chicken fillet for two people or cut them into bite-size pieces. With bite-sized pieces, you are able to coat your chicken very well with the orange sauce.