Orange Chicken

Ingredients

• 450 grams strips. boneless cut into 1.5-inch pieces)
• 1 tablespoon soya sauce 
• 1 tablespoon rice wine 
• 1 teaspoon ginger fresh grated ()
• 0.5 cup potato flour 
• 4 servings vegetable oil for frying
• 0.8 cup orange juice 
• 0.3 cup orange marmalade 
• 0.5 tablespoon orange zest ()
• 0.5 teaspoon potato flour 
• 0.5 teaspoon salt 
• 0.3  bell pepper red minced for garnish (, )
• 0.5 teaspoon sesame seed toasted (for garnish)

Equipment

• bowl
• frying pan
• whisk
• pot

Directions

1. Add
2. the chicken, soy sauce, sake and fresh ginger to a bowl and mix
3. together.
4. Let the chicken marinate for at least 15 minutes, or
5. preferably up to 8 hours.
6. Add all the ingredients for the orange sauce into a pan and whisk together. When
7. you're ready to make the orange chicken, preheat a heavy pot filled
8. with 2-inches of vegetable oil to 340 degrees F (170 C). Prepare a paper
9. towel lined rack.
10. Add
11. /2 cup potato starch to another bowl, and dust the chicken with the
12. potato starch. You want an even coating, but it should not be caked on. Fry the chicken in batches until golden brown and cooked through, flipping a few times to ensure it browns evenly.
13. Drain the chicken on the prepared rack. When all the chicken is done, heat the pan with the orange sauce, stirring constantly until it starts to thicken.
14. Add
15. the fried chicken to the orange sauce and toss to coat evenly. The
16. orange chicken is done when the sauce forms a thick glaze around the
17. pieces of the chicken.