Recipe Talk

Posting again in hopes I'm explaining better
I have lost one of my favorite recipes from the Great American Recipe Card collection. From the 90's and it has dividers. The recipe I'm looking for is from group 5 poultry at its best.
It is an orange ginger deep fried chicken recipe, made with orange marmalade.
If any one can help I would really appreciate it.
Thank you
Peanut Pattie are you out there!?

Orange Chicken

Prep: 20 Minutes Level: Easy
Cook: 20 Minutes Serves: 4

Ingredients
• Vegetable Or Peanut Oil For Frying
• Chicken
•4 whole Egg Whites
•2 Tablespoons Cornstarch
•4 whole Boneless, Skinless Chicken Thighs, Cut Into Bite Sized Pieces
• Sauce:
•1/2 cup Orange Juice
•1 Tablespoon Soy Sauce
•1 Tablespoon Packed Brown Sugar (OR White Sugar OR Honey)
•1 Tablespoon Rice Vinegar (or Regular Distilled Vinegar)
•1/4 teaspoon Sesame Oil
• Dash Of Salt
• Dash Of Crushed Red Pepper, More To Taste
•1 clove Garlic, Pressed Or Minced
•2 teaspoons Minced Ginger
•1 teaspoon Cornstarch (additional)
• Zest Of 1 Orange (optional)
•1/4 cup Water
•2 whole Green Onions, Sliced

Preparation

For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.

For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger (and orange zest, if using) in a small nonstick skillet and whisk together. Heat until bubbling and starting to thicken, about 3-4 minutes.

Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute. (If sauce gets overly thick, just add in another 1/4 cup water and whisk in.)

Heat about 2 inches of vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F. In batches, carefully drop a few pieces of chicken into the oil (drop them in one by one to keep them from sticking together) and move it around, 2-3 minutes or until light golden. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.

Toss the chicken in the sauce and serve immediately with orange zest and sliced green onions on the top.
***
You can garnish it with some chopped red bell pepper for some extra color.

Orange and Ginger Chicken
Jeanne Silvestri, Coral Springs FL
Bon Appétit
March 1999

Yield: Serves 4

Ingredients
•4 boneless chicken breast halves with skin
•All purpose flour
•2 tablespoons (1/4 stick) butter
•1 tablespoon olive oil
•4 teaspoons minced peeled fresh ginger
•2 tablespoons brown sugar
•1 teaspoon dry mustard
•2 cups orange juice
•2 teaspoons grated orange peel
•3/4 cup thinly sliced green onions

Preparation
Sprinkle chicken with salt and pepper; dust with flour. Melt butter with oil in large skillet over medium-high heat. Add chicken; sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add ginger to skillet; stir 1 minute. Add brown sugar and mustard and stir to blend into drippings. Add orange juice and orange peel. Simmer until sauce is slightly reduced, stirring occasionally, about 8 minutes. Return chicken and any accumulated juices to skillet. Simmer 3 minutes. Turn chicken over and add green onions. Simmer until chicken is cooked through and sauce is thick enough to coat spoon, about 3 minutes longer. Season sauce with salt and pepper. Transfer chicken and sauce to platter.