Asian Orange Sauce


This incredibly tasty sauce can be used for chicken or pork.

ORANGE SAUCE- adapted for those living overseas.  I am in Austria.

  • 1 ½ cups fresh squeezed orange juice – Only fresh will do.  If blood oranges are in season, they are superb, but your sauce will be darker.
  • 1/4 cup water
  • 1/3 cup apple cider vinegar for those who do not have rice vinegar in their pantries.   I use less than this.
  • 2 ½ tablespoons soy sauce
  • 1 grated zest of one whole orange
  • 1/2 cup packed brown sugar – I make my own using molasses and fine grained white sugar.  Or you can use “Wiener Vollzucker”
  • 1 to 1 1/2 teaspoons fresh ginger root, minced
  • 2 cloves of garlic, minced
  • 2 tablespoons green onion, chopped (optional)  I usually do not have these on hand.  You can skip them if you wish or use regular onions finely minced and reduce the garlic to a large clove.
  • 1 teaspoon red pepper flakes – or less
  • 3 tablespoons cornstarch
  • 2 tablespoons water
You will need a large sauce pan. Combine the orange juice, vinegar, and soy sauce.  Blend over medium heat for a few minutes.  Stir in the brown sugar, orange zest, ginger, garlic, and red pepper flakes.  Bring this mixture to a boil.
Next, combine  3 heaping tablespoons of cornstarch with 1/4 cup of water and mix well.  Slowly add the cornstarch mixture to the sauce stirring as you pour until it thickens and sauce is bubbly.   You can put this aside until you have finished frying the chicken.

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