Step 1

Cut the chicken in bite size pieces and place in a bowl with the buttermilk. Put the cornstarch in a separate bowl. Fill a saucepan with vegetable oil 2 to 3 inches deep over medium heat.

Step 2

While the oil heats up, put the orange marmalade, mayo, sriracha, and soy sauce in a bowl and mix until combined. Set another plate out with paper towels to put the chicken after they are fried.

Step 3

Once the oil reaches 350 degrees put 6 to 8 pieces of chicken in the cornstarch and toss to coat them. Then gently place them in the oil. Fry for 4 to 5 minutes and put them on the plate lined with paper towels. Repeat frying the remaining chicken.

Step 4

Toss the chicken with the orange sauce and serve in tortillas with lettuce or slaw, top with cilantro if desired.Note: I used an Asian salad kit and tossed with the dressing as the slaw for the tacos.