How to Make Orange Sauce [video]

Orange Sauce lends a sweet, tangy, and citrusy flavor to your Chinese stir-fry. Easy to prepare at home in just about 10 minutes, it adds a flavor boost to savory dishes and can be used as a dipping sauce alternatively.

You may have had it with your takeout Chinese food and wondered how they made it because it would taste good on many other foods. Well, now you have the recipe to use it on everything. 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 to keep it from being too sweet. 

Homemade Chinese Orange Sauce

Orange Sauce adds that sweet-and-sour flavor that is famous in Chinese takeout dishes. It is like sweet and sour sauce, but instead of using pineapple juice, this sauce only has orange juice. It is easy to make, versatile and it can be added to chicken, beef, and vegetable stir-fries. You can prepare it in advance, keep it in a jar, and use it to enhance your homemade fusion dishes.

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. And if you cannot use it all up, it stores well, too. You can keep it in the fridge for a week or freeze it for up to three months!

I like to use my orange sauce for dipping, too, especially shrimp. I have a coconut shrimp recipe that begs to be dipped in it. It is also great for dipping veggie sticks, crackers, chips, and breadsticks. It makes an excellent condiment for chicken nuggets, fries,  eggrolls and rice dishes.

Why you will love this recipe

• It is fast and easy: In 10 minutes, you can make this sauce in a few steps.
• One pot to clean: You will not have a bunch of dishes to wash.
• It is so versatile: It goes great on everything, really.
• The kids can help: Let them squeeze the oranges. They love it.

What you’ll need to make orange sauce

Special items:

• Saucepan – Medium saucepan for cooking sauce.
• Small mixing bowl – To make the cornstarch slurry.
• Utensils

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 your orange juice, you should use fresh orange zest. It is even easier to zest an orange than it is to juice it.
• White sugar – You have to have granulated white sugar for the sweetness in this sauce.
• Brown sugar – Light brown sugar will give you a rich sauce, while dark brown 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 – Make sure you 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 do you make Orange Sauce?

This easy Asian inspired recipe requires just a few simple steps. Also, feel free to watch the video tutorial attached.

1. Heat: Over medium heat, heat up all the ingredients excluding the cornstarch and zest.
2. Thicken: Stir in a mixture of cornstarch and water and cook for about 5 minutes.
3. 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. Now, you will find little information on what kind of oranges to use for orange sauce online or even in other recipes. You will find some great information about the different types of oranges to use for juicing and baking. You should know that if you make an orange sauce, you should be involved in how the juice will taste.

So, start with the orange. That is where the juice comes from. Some oranges are sweet, some are sour, and others can be quite bitter. Valencia oranges are perfect for squeezing orange juice if you want it to taste like the orange juice you would drink for breakfast. Then, there is the blood orange, which has red flesh with sweet flavors of strawberry and raspberry. That would make a delicious orange sauce.

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. They are also great for juicing. Buy a few varieties and experiment. Try them all!

Recipe variations and add-ins:

• Some like it hot: Sprinkle some cayenne pepper and sriracha sauce for extra heat.
• Sugar-free: Use a sugar substitute like Splenda 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:

Orange sauce tastes great on all sorts of foods. Try some of these delicious ideas.

• Orange sauce is perfect with chicken, especially my fast and delicious Instant Pot orange chicken, which you can make in less than 30 minutes.
• Use it as a dipping sauce for eggrolls, fish fingers, coconut shrimp, chicken tender, or chicken wings.
• Also, you can 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, moo goo gai pan, or chicken and broccoli stir fry.
• Another way to enjoy this sauce is on top of your favorite vegetables. Getting your kids to eat their veggies when drizzled with this sauce is much easier. Try it with this delicious roasted cauliflower recipe.

Frequently asked questions

What is the difference between orange sauce and duck sauce?

They are almost the same thing. However, if you ask for orange sauce in different states, you will get different things. For instance, you will get a thick orange sauce made from oranges in the Midwest. In the east (New England), they have a darker sauce made with apricots, peaches, and plums. And on the West Coast, they may need to learn what you are talking about. But if you ask for orange sauce, you will most likely get a delicious sauce like the recipe I shared today.

Why is my orange sauce bitter?

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 your sauce bitter is if they are bitter. All you have to do is taste them. 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 your sauce bitter for sure.

How do I zest an orange?

It is easy to zest an orange and costs a lot less than buying orange zest at the store. First, wash and dry it thoroughly. Then, use a microplane to push the orange against the blades, turning the fruit as you go. The finely grated zest will pile into the groove underneath. If you do not have a microplane, you can use the most minor holes in your grater. Just do it the same way, being careful not to get any white pith in the zest.

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.

More delicious sauces to try:

Recipe tips:

• Oranges are the most important ingredients in this recipe. Make sure you get the best ones so you can squeeze your own juice and zest.
• Since you will be zesting the oranges, check that the outsides are bright orange and free of blemishes or dings.
• You can leave out the red pepper flakes if you do not want spicy sauce.
• Keep the sauce in a sealed container when you are not using it.
• Ensure you do not get any pith in your zest when zesting your orange, or you will end up with bitter sauce.