2 lbs. chicken cutlets (cut into strips and/or bite size pieces)

2 tbsp. soy sauce (low sodium)

2 tsp. fresh ginger (grated)

1/2 cup corn starch

1/2 cup fresh orange rind (optional)

vegetable oil

2 cups orange juice

2/3 cups orange marmalade

4 tsp. corn starch

1 tsp. sea salt


1. Put chicken in a bowl with soy sauce and ginger. Mix and refrigerate for 1 hour.

2. After chicken marinates for an hour, dust all chicken with corn starch.

3. In a deep skillet, fill about a 1/2 inch of vegetable oil.

4. Fry chicken pieces. Keep turning. (about 5 minutes) If using orange rind, throw in the last minute.

5. Let chicken dry on paper towels.

6. In a large skillet, heat orange juice, marmalade, 4 tsp. corn starch and sea salt. Keep stirring. Once it starts to bubble, add chicken to the pan. Keep turning so all chicken is covered with the orange sauce.

Serve hot.