Add salt, pepper, soy sauce, baking soda, and tapioca starch.
2 tablespoons soy sauce, ½ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon black pepper, 2 teaspoons tapioca starch
Coat chicken pieces evenly and let them sit for 10 minutes.
Heat a wok with sesame oil, on medium heat.
3 tablespoons sesame oil
Add the chicken to the wok and let it cook on one side for 5-6 minutes until golden brown. Then flip chicken pieces and cook for another 5-6 minutes.
Reduce heat to medium low.
Meanwhile prepare the orange glaze. In a small bowl, combine orange marmalade, garlic powder, lime juice, hot sauce, soy sauce, hoisin sauce, and Worcestershire sauce.
10 ounces orange marmalade, 2 tablespoons soy sauce, Juice of ½ lime, 1 teaspoon hot sauce, 1 teaspoon hoisin sauce, 2 teaspoon Worcestershire sauce, 1 teaspoon garlic powder
Mix with a fork until all glaze ingredients are combined.
Add orange glaze to the chicken in the wok.
Stir and cook for 10 minutes.
Sprinkle with fresh onion and sesame seeds.
1 tablespoon fresh onion, 1 teaspoon sesame seeds
Serve with steamed or boiled rice on the side and enjoy!
Video
Notes
Storage: Store orange chicken in an airtight container in the refrigerator for 3 days.