Homemade Orange Chicken Sauce

Name: Homemade Orange Chicken Sauce
Prep time: 25 min
Cook time: 5 min
Yield: 2 1/2 cup
Ingredients: 1 tablespoon vegetable oil; 4 cloves garlic; 2 tablespoons ginger; 1/2 cup loosely packed dried tangerine peel; 1 cup orange juice; 3/4 cup rice vinegar; 1/4 cup light soy sauce; 1/4 cup Shaoxing wine; 1/2 cup sugar; 2 1/2 tablespoons cornstarch; 1 teaspoon fine sea salt

User Reviews

4.8

54 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Servings
2 1/2 cup
Calories
83 kcal
Course
Condiments
Cuisine
Chinese

Homemade Orange Chicken Sauce

Justin Wright

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Not only you can use this orange sauce to make orange chicken or a quick stir fry, you can even make roasted vegetables with it! {gluten-free, vegan}

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Ingredients

Servings

1 tablespoon vegetable oil (or grapeseed oil)
4 cloves garlic , minced
2 tablespoons ginger , minced

Sauce mix

1/2 cup loosely packed dried tangerine peel (or grated orange zest)
1 cup orange juice
3/4 cup rice vinegar (or distilled white vinegar)
1/4 cup light soy sauce (or soy sauce, or tamari for gluten-free)
1/4 cup Shaoxing wine (or Japanese sake, or dry sherry, or chicken stock)
1/2 cup sugar
2 1/2 tablespoons cornstarch
1 teaspoon fine sea salt

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Instructions

Add dried tangerine skin in a small bowl and add hot water to cover. Let soak for about 20 minutes, or until the tangerine skin softens. Drain and finely slice. Transfer 1/4 cup sliced tangerine skin into a bowl, and save the rest in a airtight container in the fridge for next time. If you do not use dried tangerine peel, grate about four fresh orange skins to make 1/2 cup orange zest.
Add the rest of the sauce ingredients and the rehydrated tangerine skin to a big bowl. Stir until the cornstarch is fully combined.
Heat oil in a saucepan until warm. Add garlic and minced ginger. Cook and stir until you smell a strong fragrance.
Stir to mix the sauce again to completely dissolve the cornstarch. Pour into the pan. Cook and stir until the sauce thickens, just enough to coat the back of a spoon.
Transfer the sauce into a bowl immediately, so it won’t continue to cook in residual heat.
Transfer the sauce in a airtight jar or container once cooled down. Store in the fridge for 1 to 2 weeks, or in the freezer for 2 to 3 month.

Reheat

Microwave sauce (1/3 cup to 1/2 cup) by 30 seconds increments. Then stir it and continue to heat until the sauce just turns hot without bubbling.
If you heat the sauce on stovetop, always use low heat and stir the sauce frequently to prevent scorching.
If you freeze the sauce, some of the liquid might separate and the thawed sauce looks like jelly. Simply stir to mix the sauce together and reheat in microwave or on the stove. You can restore the sauce to the previous consistency.

Nutrition Information

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Serving 2tablespoons Calories 83kcal (4%) Carbohydrates 17.6g (6%) Protein 0.8g (2%) Fat 1.1g (2%) Cholesterol 0.7mg (0%) Sodium 70mg (3%) Fiber 1.1g (4%) Sugar 12.3g (25%)