Asian Cooking is a mystery to most, but with a fair amount of preparation and the right ingredients, it is a doable thing. I really love a sweet and sour flavor with the addition of heat. The sriracha sauce will provide the heat here. It seems to be very popular these days and is readily available in most grocery stores. Hoisin Sauce has been available for years and can be found in the Asian or International Aisle. Dry Sherry and Sherry Vinegar are both fabulous to keep around the kitchen, so the investment will be worthwhile. Although I used Turkey, feel free to substitute chicken.
Make the sauce first, as it has to reduce. It can be made a few hours ahead or even a day ahead and reheated.
To make the sauce, heat the 2 Tbsp of oil in a medium heavy bottomed pan. Saute the onion and carrot in the heated oil for 4-5 minutes. Add the garlic and saute 1 minute more.
Add the chicken stock, orange juice, soy sauce, and dry sherry. Bring to a boil, then reduce to boil gently for 30 minutes.
After the 30 minutes, add the sriracha, marmalade, hoisin, and vinegar. Stir and reduce for 5 minutes.
For the panko turkey, cube the turkey tenders to about 1 1/2 inch. Remove any connective tissue. Place in a large bowl with the beaten egg and coat well.
Mix the panko, flour, and salt in a large zip lock bag. Add the egg washed turkey to the bag and zip up tightly. Shake the bag to coat well. Empty the breaded turkey on to a sheet that is lined with waxed paper.
Heat enough oil to about 2 inches deep in a heavy bottomed straight sided pan, or alternately use a deep fryer.
Fry the turkey tenders for 3 minutes in the hot oil. Do this in 3 or 4 batches. Remove with a slotted spoon and keep warm in a 225 degree oven on a cooling rack placed over a cookie sheet. This will allow for the deep fried turkey to drain and not get soggy.
When all the turkey is fried, serve over rice or Asian noodles and spoon sauce over. Garnish with a vegetable or two. I like French Cut Green Beans. Sugar Snap Peas would also be a good choice.