Combine BBQ sauce, orange marmalade, and teriyaki sauce in a saucepan and simmer for 5 to 10 minutes.
Beat eggs in one bowl. In a separate bowl, whisk together flour and cornstarch.
Dip chicken through egg, then through flour mixture.
Heat a thin layer of oil in a large, nonstick skillet over medium-high heat. Once hot, add chicken and fry for 3 to 5 minutes on each side.
Add sauce to large bowl and toss crispy chicken through sauce.
Serve over white rice and garnish with sesame seeds and green onions.
