How to Make Orange Sauce
My Orange Sauce is how I elevate any bland stir-fry dish. It lends a sweet, tangy, and citrusy flavor; it is easy to prepare at home in just about 10 minutes. I use it to boost flavor in savory dishes or as a dipping sauce.
This orangey, sweet, and sticky sauce really goes with all sorts of things, from chicken to shrimp and veggies. It has fresh orange juice, orange zest, sugar, ginger, garlic, and a tiny bit of red pepper flakes for just enough zing. It’s basically what made my Orange Chicken recipe so famous!
Table of contents
I want to warn you: This recipe only makes about one and a half cups. I strongly recommend that you triple or quadruple it if you are going to use it in more than one dish. Once you try it, you will want more of it. I always have some in the fridge to use for dipping veggie sticks, crackers, chips, or I use it as a marinade.
Why you will love this recipe
- It is fast and easy: I only have to spend 10 minutes to make a batch of this flavorful sauce.
- One pot to clean: You will not have a bunch of dishes to wash, its a one-pot recipe!
- It is so versatile: It goes great on everything, really. I use it as a dipping sauce, as a marinade, and as a glaze when roasting meat, and it’s also great in stir-fries!
What you’ll need to make orange sauce
Ingredients:
- Orange juice – Since this is the star of the recipe, it is essential that you use freshly squeezed orange juice.
- Orange zest – Just like the orange juice, I prefer and recommend using fresh orange zest. It brightens the sauce and adds an unmistakable sweet citrus flavor!
- White and brown sugar – The brown sugar gives you a rich sauce and adds a deeper molasses flavor.
- Rice vinegar – The mild and delicate taste is slightly sweet and tangy.
- Soy sauce – Adds a bit of Asian flavor with umami, saltiness, and a hint of sourness.
- Fresh ginger – The warming but fiery tongue-tingling taste is lovely in this sauce.
- Garlic – I use freshly minced garlic to boost boldness without bitterness.
- Red pepper flakes – For just a tiny bit of heat.
- Cornstarch – To add thickness to the sauce.
How to make it:
This easy Asian inspired recipe requires just a few simple steps. Also, you can watch the video tutorial I’ve added below. I always double the recipe and store the extra sauce in jars in the fridge to have on hand for quick dinners.
- Heat: Over medium heat, heat up all the ingredients excluding the cornstarch and zest.
- Thicken: Stir in a mixture of cornstarch and water and cook for about 5 minutes.
- Cool: Remove from heat and add the zest then, it is done. Cooldown a little and transfer to a clean container or jar.
Expert tip
Using the right oranges
Because oranges are the main ingredients in this recipe, you must choose the right kind for the job. Some oranges are sweet, some are sour, and others can be pretty bitter. I recommend Valencia oranges; they are perfect for squeezing orange juice.
Cara Cara oranges have a berry flavor with a tangy kick for another unique way to make this sauce. Tangerines are also a favorite. They are sweet and tart, easy to peel, and seedless. The clementine oranges, also known as Halos or Cuties (my kids love these), are mandarin oranges. They taste incredible when eaten fresh, and the juice is delicious for this sauce.
More tips to consider:
- Since you will be zesting the oranges, check that the outsides are bright orange and free of blemishes or dings.
- Also, make sure to wash the oranges well before zesting.
- Always taste the orange before juicing it!
- Ensure you do not get any pith in your zest when zesting your orange, or you will end up with bitter sauce.
Recipe variations and add-ins:
- Some like it hot: I like to sprinkle cayenne pepper or stir in some sriracha sauce for extra heat.
- Sugar-free: To make it sugar-free, I use a substitute like erythritol or monk fruit sugar instead of white and brown sugar for a carb-friendly sauce.
- Honey: Another way to cut the sugar is to use honey or maple syrup.
- Add lemon: Use half lemons and half oranges for a flavor combo.
Serving suggestions:
- The orange sauce is perfect with chicken, especially my perfect Panda Express orange chicken, which you can make in less than 30 minutes.
- I enjoy it as a dipping sauce for eggrolls, fish fingers, coconut shrimp, chicken tenders, or chicken wings.
- Also, I use it to coat chicken wings; the sauce is sticky, so everyone will lick their fingers clean.
- Its great in stir fries, add a twist with it to hunan chicken, or chicken and broccoli stir fry.
- Another way to enjoy this sauce is on top of your favorite vegetables. This is how I get my kids to eat their veggies. Try it with this delicious roasted cauliflower recipe.
How to store leftovers:
- Refrigerate: You can keep the orange sauce in a sealed jar or container in your fridge for a week.
- Freezing: Make sure the jar you put it in is freezer-safe, and you can store it in the freezer for three months.
- Defrost: Thaw in the refrigerator overnight to prevent the glass from cracking.
- Reheat: You can warm it in the microwave or use it chilled or at room temperature.
Frequently asked questions
It could be the limonin. This is a bitter compound found in most citrus fruits. It is mainly found in navel oranges and concentrates over time. Using fresh oranges will eliminate the chances of this problem. The only way fresh oranges can turn the sauce bitter is if they are bitter to begin with. I usually make sure to taste them before squeezing the juice.
However, if you zest your orange, be careful. Do not get any of the white pith in the zest. If you see any white in your zest, even just a tiny bit, take it out. It is very bitter and will turn the sauce bitter for sure.
If you cooked the orange sauce for about 10 minutes and its still not thickening, you probably added too much liquid. To fix this issue, you need to add more cornstarch. I would start with a teaspoon, but before adding it, thoroughly dissolve it in two teaspoons of water and then add the slurry to the sauce. Stir it and cook it for a few more minutes, and if needed, add more cornstarch slurry.
If the sauce is too thick, it needs more liquid. Add more orange juice, 1/4 cup at a time, and stir until thoroughly incorporated. Keep adding more liquid until you achieve the desired consistency.
More delicious sauces to try:
Watch the video tutorial:
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Orange Sauce
Ingredients
- 1 cup Orange Juice
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1/4 cup soy sauce
- 1 tablespoon fresh ginger minced
- 2 cloves garlic finely diced
- 1/2 teaspoon red pepper flakes
- 1 orange zested
- 1 tablespoon cornstarch
Instructions
- Add orange juice, white and brown sugar, rice vinegar, soy sauce, ginger, garlic, and red chili flakes in a medium saucepan. Stir and cook over medium heat for 3 minutes.
- In a small bowl, whisk one tablespoon of cornstarch with two tablespoons of water to form a slurry. The cornstarch should be fully dissolved.
- Add the slurry to the orange sauce and whisk together. Cook for 5 minutes until the mixture begins to thicken.
- Once the sauce has thickened, remove from heat and stir in orange zest.