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–+ servings
Orange Chicken Sauce

Orange Chicken Sauce for Chicken, Veggies, Meatballs, and more!

5 from 1 vote

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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 8 servings
This sweet, tangy, and slightly spicy glaze is perfect for coating crispy, deep-fried chicken, shrimp, scallops and tofu/tempeh, or even baked salmon, pork, and meatballs.
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Author: Madison @ Wonders of Cooking

Equipment

Ingredients

  • 2 teaspoon minced garlic
  • ½ teaspoon chili flakes
  • 4 tablespoon Sherry replaces Japanese sake
  • 6 tablespoon water
  • 2 teaspoon sesame oil
  • 5 ½ tablespoon soy sauce or gluten-free tamari I use San-J tamari
  • ¾ cup granulated sugar
  • ¼ cup honey
  • ½ cup +2 tablespoon rice wine vinegar
  • 4 teaspoon fresh minced ginger
  • the zest and freshly-squeezed juice of 2 Navel oranges
  • cornstarch slurry (4 tablespoon water + 4 tablespoon cornstarch)

Instructions

  • To a medium-sized pot, add the minced ginger and the zest and juice of the oranges. Leave whatever pulp falls in for a delicious texture.
    4 teaspoon fresh minced ginger, the zest and freshly-squeezed juice of 2 Navel oranges
  • Add all of the remaining ingredients (except for the cornstarch slurry) to the same pot. Don't judge the consistency of the sauce at this stage. All of the pieces will break down while simmering.
    2 teaspoon minced garlic, ½ teaspoon chili flakes, 4 tablespoon Sherry, 6 tablespoon water, 2 teaspoon sesame oil, 5 ½ tablespoon soy sauce or gluten-free tamari, ¾ cup granulated sugar, ¼ cup honey, ½ cup +2 tablespoon rice wine vinegar
  • Bring the mixture to a simmer over medium-high heat. Once simmering, add in the cornstarch slurry while constantly stirring, and reduce the heat to medium-low. Simmer an additional 3 to 5 minutes, until thick enough to coat the back of a spoon. The mixture will thicken some more as it cools.
    cornstarch slurry (4 tablespoon water + 4 tablespoon cornstarch)
  • Remove from the heat and let the sauce cool for 10 minutes before pouring into a glass jar. Allow it to cool completely before covering and refrigerating. Store in the refrigerator for up to one week, or in the freezer in a storage bag for up to three months.
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Calories: 132kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 695mg | Potassium: 47mg | Fiber: 0.2g | Sugar: 28g | Vitamin A: 37IU | Vitamin C: 0.3mg | Calcium: 7mg | Iron: 0.4mg
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