1Place chicken breasts in coconut milk and put in refrigerator 4-6 hours up to as long as 24 hours.
2Remove seeds from Thai peppers then chop to almost fine. Leave pieces big enough so that red pieces actually appear in the marmalade. Leave seeds in peppers for spicier mixture.
3Add salt and ground white pepper to flour.
4Beat eggs with fork in bowl big enough to dip chicken into.
5Take chicken breasts and dip into spiced flour then dip into egg mixture and back into flour. Place in refrigerator 20-30 minutes. Remove from refrigerator and pan fry in peanut oil(approx. 350-400 degrees) until golden brown on outside. Place breasts on cookie sheet cover with orange marmalade mixture and heat in oven for 10-15 minutes based on size of breasts.
6Prepare rice(I boil mine) then place rice on plates. Place chicken hot from pan on rice. Yummy!
Add candied carrots to the side for a beautiful dish.