Step 1In a small bowl, stir together the water and corn starch to make a slurry. Set aside.
Step 2In a small saucepan, combine the orange juice, zest and marmalade along with the soy sauce, garlic, ginger, chile sauce, mirin, rice wine vinegar, white wine vinegar, honey, pepper and salt. Heat over medium-high heat, stirring occasionally until the mixture comes to a simmer, 2 to 3 minutes.
Step 3Whisk in the corn starch slurry and continue to cook until the sauce comes back to a simmer, about 2 minutes. Remove from heat and set aside. This makes about 1 cup sauce.
Step 1Pour the corn starch into a shallow baking dish or bowl. Toss the chicken pieces in with the corn starch to coat, then set aside for a few minutes. Toss the chicken with the corn starch a second time to coat again. Set aside.
Step 2Add enough oil to a large heavy pot so the oil comes about halfway up the sides. Heat the oil until a thermometer inserted reaches 350 degrees.
Step 3Fry the chicken pieces, a handful at a time, until the chicken is firm and the fried coating is a pale golden color. Drain on a cooling rack lined with paper towels.
Step 1Heat a wok over high heat until hot. Add the orange chicken sauce and cook until the sauce starts to bubble, about 1 minute.
Step 2Add the chicken to the pan and stir until each piece is well coated with the sauce, about 1 to 2 minutes. Serve immediately.