Put the chicken in a bowl with the soy sauce, white vinegar and ginger and marinate for at least 15 minutes.

When the chicken is done marinating,lightly dust each piece with corn flour.

Heat a pot with at least 1/2" of oil in it over medium heat until hot.Fry the chicken until golden brown and transfer to a paper towel lined plate to drain.

In a separate pan,add the orange juice, marmalade, 2teaspoon of corn flour and the salt and whisk to combine.When the chicken is done frying, heat the orange sauce over medium high heat, stirring constantly to pervent clumping until the sauce is thick and bubbly.

Add the fried chicken into the orange sauce and toss to coat.

You can garnish it with some chopped red bell pepper.