Best Orange Chicken

Add the 450 grams boneless skin-on chicken thighs, 1 tablespoon soy sauce, 1 tablespoon sake, and 1 teaspoon fresh ginger to a medium bowl and mix. Let this marinate for at least 15 minutes or up to 8 hours.

Add all the 3/4 cup orange juice, 1/3 cup orange marmalade, 1/2 tablespoon orange zest, 1/2 teaspoon potato starch, and 1/2 teaspoon salt into a skillet and whisk together.

When you're ready to make the orange chicken, preheat a heavy pot filled with 2 inches of vegetable oil to 340°F (170°C). Prepare a paper towel-lined rack.

Add 1/2 cup potato starch to a shallow bowl, and dip chicken pieces in the starch to evenly coat them. 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.

Drain the chicken on the prepared rack and repeat.

To make the orange sauce, heat the skillet with the sauce ingredients over medium-high heat and stir constantly until the sauce starts to thicken.

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. Garnish with 1/4 red bell pepper and 1/2 teaspoon toasted sesame seeds.