• prep: 5 min
• cook: 10 min
• total: 15 min

servings:

Like most Chinese-American dishes, Orange Chicken does have roots in China, but the version most of us are familiar with in North America is something entirely different from the original. Different isn’t inherently bad, but unfortunately many take-out shops go overboard on the batter and use artificial colors and ingredients. The thing is, Orange Chicken … Continue reading “Better Orange Chicken”

• 450 gramsboneless skinless chicken thighs (cut into 1.5-inch pieces)
• 1 tablespoonsoy sauce
• 1 tablespoonsake
• 1 teaspoonfresh ginger (grated)
• 1/2 cuppotato starch
• vegetable oil (for frying)
• 3/4 cuporange juice
• 1/3 cuporange marmalade
• 1/2 tablespoonorange zest (zest of 1/2 orange)
• 1 teaspoonpotato starch
• 1/2 teaspoonsalt
• 1/4 red bell pepper (minced, for garnish)
• 1/2 teaspoontoasted sesame seeds (for garnish)

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