1kg chicken thighs cut into strips
1 tablespoon of soy sauce
1 teaspoon grated ginger
Vegetable cooking oil
2/3 cup orange juice
1/3 cup marmalade
2 teaspoons potato starch (half if using cornstarch)
1/2 teaspoon salt
Put the chicken in a bowl with the soy sauce and ginger and marinate for at least 15 minutes. When the chicken is done marinating, lightly dust each piece with potato starch.
Heat a saucepan with at least 1/2 of oil in it over medium heat until hot.
In a separate pan, add the orange juice, marmalade, 2 teaspoons of potato starch and the salt and whisk to combine.
Fry the chicken until golden brown and transfer to a paper towel lined plate to drain. When the chicken is done frying, heat the orange sauce over medium high heat, stirring constantly to prevent clumping until the sauce is thick and bubbly. Add the fried chicken into the orange sauce and toss to coat.
You can garnish it with some chopped green pepper for some extra colour.