Trim excess fat from the chicken thighs and cut into strips then place in a sealable, gallon sized plastic bag.
Mix soy sauce, sherry, and ginger in a small bowl and pour over the chicken and mix to coat all the chicken, refrigerate for 1 hour.
Remove the chicken from the bag and place divided on two dinner size plates, then dust with cornstarch using a small wire strainer, turn the chicken and coat the second side.
Place 1/2" canola oil in a large skillet and bring the oil up to 350°F.
Carefully add half the chicken into the oil and fry for 2 to 3 minutes while turning gently to cook all sides.
Remove the chicken with a slotted spoon or kitchen spider and place on paper towels.
Repeat with the remaining chicken.
To make the orange glaze, mix the cornstarch in the orange juice, fully stirring to combine.
In a separate large skillet on medium heat, add the orange juice, marmalade, sweet chili sauce, red pepper,salt, sesame oil and red pepper flakes, (if using).
Stir to dissolve the marmalade and bring to a boil.
Add the fried chicken pieces and toss to coat, while re-heating the chicken.