Asian Orange Chicken

The orange flavor in this chicken is outstanding.  It's really nice and sweet, and the chicken turned out really tender.  I should have crisped up the skin a little bit more than I did.  I also didn't get the sauce to thicken enough, but it would be great if it were not so runny.  Oh, look, my shadow hands are in the picture.

Asian Orange Chicken
adapted from Paleo Newbie

Marinade:
2 tbsp soy sauce
1 tsp grated ginger
1 tsp sesame oil

Chicken and Sauce:
1 cup water
2 chicken breasts, skin on
1/2 cup fresh-squeezed orange juice
1/4 cup honey
2 tbsp soy sauce
1/3 cup Mirin
1 tbsp orange zest
1/2 tsp grated ginger
1/2 tsp garlic powder
1/4 red pepper flakes
1 tbsp corn starch
1 tbsp water

Mix together the marinade.  Season the chicken with salt and pepper.  Pour the marinade over the chicken and marinate for 30 minutes in the fridge.  When ready to cook, preheat oven to 350F.  In a pan, heat some oil and fry chicken, skin side down for about 7-10 minutes, until browned.  Prepare a baking sheet with foil and cooking spray.  Place the chicken on the sheet, skin side up.  Bake for 30 minutes, or until chicken is cooked through.  Remove from oven and let rest.  Meanwhile, back in the frying pan, combine water, orange juice, honey, Mirin, soy sauce, orange zest, ginger, red pepper flakes and garlic powder, stirring frequently.  Mix the water and the corn starch in a small bowl and add it to the pan.  The sauce should thicken up, reduce heat.  Plate chicken and pour orange sauce over it.