- 450 grams Boneless skinless chicken thighs (cut into 1.5-inch pieces)
- 1 tablespoon Soy sauce
- 1 tablespoon Sake
- 1 teaspoon Fresh ginger (grated)
- 1/2 cup Potato starch
- Vegetable oil (for frying)
- 3/4 cup Orange juice
- 1/3 cup Orange marmalade
- 1/2 tablespoon Orange zest (zest of 1/2 orange)
- 1 teaspoon Potato starch
- 1/2 teaspoon Salt
- 1/4 Red bell pepper (minced, for garnish)
- 1/2 teaspoon Toasted sesame seeds (for garnish)
- Marinate the chicken in soy sauce, sake and ginger for the best orange chicken.
- Add the chicken, soy sauce, sake and fresh ginger to a bowl and mix together. Let the chicken marinate for at least 15 minutes, or preferably up to 8 hours.
- When you're ready to make the orange chicken, preheat a heavy pot filled with 2-inches of vegetable oil to 355 degrees F (180 C). Prepare a paper towel lined rack.
- Orange sauce for orange chicken including orange juice, orange zest and marmalade.
- Add all the ingredients for the orange sauce into a pan and whisk together.
- Dust the marinated chicken in potato starch before frying.
- Add 1/2 cup potato starch to another bowl, and dust the chicken with the potato starch. You want an even coating, but it should not be caked on.
- Fry the chicken until golden brown and crisp before coating in the orange sauce.
- Fry the chicken in batches until golden brown and cooked through, flipping a few times to ensure it browns evenly.
- Fried chicken for orange chicken.
- Drain the chicken on the prepared rack.
- Orange chicken sauce reducing.
- When all the chicken is done, heat the pan with the orange sauce, stirring constantly until it thickens.
- Sweet and sour orange chicken.
- Add the fried chicken to the orange sauce and toss to coat evenly. The orange chicken is done when the sauce forms a thick glaze around the pieces of the chicken.
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