Description
A bright, glossy orange sauce with citrus, caramelized sweetness, savory garlic and ginger, and gentle heat.
Ingredients
Scale
- 1 cup fresh orange juice
- 1 tablespoon finely grated orange zest
- 1/2 cup low-sodium soy sauce
- 1/3 cup packed light brown sugar
- 1/4 cup rice vinegar
- 3 garlic cloves, finely minced
- 1 tablespoon freshly grated ginger
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon toasted sesame oil
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 green onions, thinly sliced
Instructions
- Whisk orange juice, zest, soy sauce, brown sugar, vinegar, garlic, ginger, and pepper flakes in a saucepan.
- Stir cornstarch and cold water together until smooth.
- Pour the slurry into the saucepan while whisking continuously.
- Simmer over medium heat, stirring often, for 3 to 5 minutes.
- Reduce heat if bubbles become aggressive.
- Stir in sesame oil off the heat.
- Adjust thickness with water or sweetness with rice vinegar as needed.
- Toss warm sauce with about 1 1/2 pounds cooked chicken.
- Garnish with green onions and optional sesame seeds.
- Serve immediately.
Notes
Use fresh orange zest for the brightest citrus flavor.
Do not over-reduce; the sauce thickens as it cools.
Store sauce separately from chicken to preserve crispness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Cuisine: Chinese-American