Lay out 1/2 slice of bacon. Place chicken liver with a water chestnut slice in the center and secure with a toothpick.
Fry until golden brown in a fryer set to 350° F.
Remove to paper towel lined platter to drain. Repeat with remaining Rumaki.
Ratio for the sauce: 2 tablespoons of orange marmalade to 1 tablespoon water with a pinch of Chinese Five Spice. Increase as needed for your Rumaki.
For the sauce, mix ingredients in a small saucepan until hot.
Lay the sauce as a base for the Rumaki.
Arrange hot Rumaki on top, and serve.