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Heat oven to 425°F.
Season chicken with Kosher salt. Add 1–2 teaspoons of neutral oil to the bottom of a dutch oven or braiser, then add chicken skin side-down. Turn heat on medium high and cook until the skin is crisped and easily releases from the pan, about 12 minutes. Flip and cook for an additional 2 minutes then remove from heat.
Add beer, scraping up any browned bits and let it cook for 30 seconds. Add fresh orange juice, orange marmalade, Garlic Crunch, Momofuku Soy Sauce, and chicken broth, and bring the mixture to a boil.
Add potatoes, then nestle chicken back into the boiling broth. Transfer the braiser to the oven and roast for 30–35 minutes, until the chicken is cooked through and the liquid is significantly reduced.
To serve, spoon additional Garlic Crunch over each chicken thigh and top with sliced scallions.