Optional Garnishes: Sesame Seeds, Sliced Green Onions, Orange Zest
Add the orange juice, soy sauce, orange marmalade, rice vinegar, ginger powder and crushed red pepper to a jar or a medium bowl.
Stir the sauce with a fork or small whisk until well combined. Give the sauce a good stir right before using too.
Sprinkle the chicken with the salt. Add the cornstarch and flour to a large, re-sealable plastic bag. Add the chicken to the bag and seal it tightly leaving air inside the bag.
Shake the bag from side to side and up and down to coat the chicken with the cornstarch and flour. Do this several times.
Heat the canola oil in a large, non-stick over medium-high heat. When the oil is hot, but not smoking, add the chicken pieces.
Arrange the chicken so that it is in one layer.
Cook the chicken for 2½-3 minutes.
Turn each piece, then cook for another 2 minutes or so to brown.
Lower the heat to medium and add the prepared orange sauce to the skillet and stir. Remember to stir the sauce well before adding it to the chicken.
Cook the orange chicken simmering for 5 minutes, or until the sauce thickens and the chicken is cooked through (internal temperature of 165°F), stirring occasionally. Keep the sauce at a simmer. If it starts boiling too vigorously, lower the heat a bit.
Garnish the chicken with orange zest, sesame seeds and sliced green onions, if desired.