Line a baking sheet with paper towels, set aside. Heat oil in a deep fat fryer to 350 degrees F. In a medium bowl, whisk together eggs, salt, and pepper. Add chicken and turn to coat. Remove chicken from egg mixture and dredge in bread crumbs. Working in batches, carefully place dredged chicken into heated oil and cook until golden brown, 4 to 5 minutes. Transfer to prepared baking sheet to drain. Sprinkle with salt. Serve dipping sauce on the side. Serve vegetable sticks as an accompaniment.
In a medium saucepan, combine orange juice, marmalade, ketchup, vinegar, sugar, cornstarch, soy sauce, hot pepper sauce, and salt. Whisk to combine. Place over medium heat and bring to a boil, whisking occasionally. Boil until slightly thickened, about 1 minute. Remove from heat and cool. Yield: 2 cups
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