In a medium bowl, combine the marmalade, white vinegar, Sriracha and soy sauce. Mix thoroughly and set aside.
Heat oil in a large saucepan or wok. Also, combine the cornstarch and panko.
Coat the chicken strips with the egg, then toss in the panko mixture.
Fry the chicken in batches until cooked through (about 3-4 minutes) making sure to completely coat pieces in oil.
Drain the chicken strips on paper towels and clean out the saucepan.
Add the marmalade mixture to the saucepan and heat over medium heat until melted.
Add the chicken and toss until completely coated with sauce.
Serve over rice.