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Orange sauce is bold, tangy, and full of fresh citrus flavor that’s so easy to make at home. With simple, gluten-free ingredients, it’s healthier and fresher than store-bought, and you can use it in so many different ways!
Toss the sauce with my air fryer orange chicken with rice. It’s easy, delicious, and packed with sweet, tangy flavors. Use this versatile sauce as a stir-fry base, a glaze for meats or seafood, or even as a dipping sauce for tofu or veggies!
Table of Contents
Ingredients for orange sauce
This homemade orange chicken sauce is easy to make and so much better than store-bought! I love that it’s gluten-free and made with simple, real ingredients — just fresh, bold, and delicious flavors.
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- Orange juice: I like using store-bought orange juice because the flavor is more concentrated, and it works better for making a sauce.
- Coconut aminos (or soy sauce + sugar): Adds a touch of sweetness and that nice umami depth we all love.
- Coarse sea salt
- Orange zest: Packs an extra punch of citrusy aroma and flavor.
- Garlic cloves (grated): Gives the sauce a bold, savory kick.
- Ginger (grated): Adds a little warmth and subtle spice to pair with the citrus.
- Apple cider vinegar (or white vinegar): Brightens up the sauce with a tangy bite.
- Tapioca starch (or potato starch): Thickens the sauce to that perfect glossy finish.
Fun Facts
In China and Taiwan, we don’t have orange sauce—instead, we use tangerine sauce! It’s made with dehydrated tangerine peels, which you can find at Chinese grocery stores. You just soak the peels in hot water to rehydrate them, and then they’re ready to use in sauces. The flavor is super bold, with a strong, zesty citrus kick.
How to make orange chicken sauce
This orange stir fry sauce comes together in just 5 minutes from start to finish! With a quick stir and simmer, you’ll have a thick, flavorful sauce ready to go in no time.
- Mix: Add all the ingredients into a large measuring cup. Stir and whisk until well combined.
- Simmer and thicken: Pour the mixture into a saucepan and stir over medium-low heat. Simmer for 1-2 minutes, or until the sauce thickens slightly.
- Cool: Let the sauce cool to room temperature before transferring it to a jar for storage in the fridge.
How to use the sauce
This Asian orange sauce is super versatile and adds bold, zesty flavor to so many dishes! Here are some ideas:
- Use the sauce as a glaze: Perfect for Orange glazed salmon, Grilled pork skewers, or Shrimp summer rolls.
- Stir fry sauce: Toss it with Air fried orange chicken or Panda Express orange chicken for a sweet and tangy stir fry.
- Dipping sauce: Try it with Tofu puffs or Asian Brussels sprouts for extra flavor.
- Drizzle over rice: Add it to Rice cooker white rice, Rice cooker sticky rice, or Air fryer rice to make them extra delicious.
Storage and freezing
- Storage: Keep the orange chicken sauce in an airtight jar in the fridge. While it can last 4 to 7 days, I recommend using it within 4 days to enjoy the freshest, zestiest flavor.
- Freezing: This sauce freezes well! Let it cool completely, then store it in an airtight container with room for expansion. Freeze for up to 3 months. When you’re ready to use it, thaw overnight in the fridge and give it a quick stir to bring back its smooth texture.
ChihYu’s helpful tips
- Use store-bought orange juice: Its concentrated flavor works best for sauces, giving you a bold and tangy base. Fresh-squeezed juice might not deliver the same punch.
- Simmer gently: Cook the sauce over medium-low heat and stir continuously. Overcooking can make it too thick or cause the flavors to dull.
- Adjust sweetness to taste: If you prefer a sweeter sauce, add honey or your favorite sweetener, tasting as you go to get the perfect balance.
More recipes using orange
If you’re a fan of orange flavors, here are a few more recipes to try. They’re simple, fresh, and full of citrusy goodness!
- Chinese Baked Orange Chicken: A lighter version of a takeout classic with crispy baked chicken and a sweet, zesty orange and honey sauce.
- Orange Maple Roasted Spatchcock Chicken: Juicy roasted chicken with a citrusy maple glaze that’s sweet and savory.
- Mandarin Orange Chicken Salad: A fresh salad with tender chicken, greens, and mandarin oranges, tossed in a flavorful dressing.
Orange sauce recipe
Ingredients
- ½ cup orange juice pulp-free store-bought
- 3 tbsp coconut aminos or 1 tbsp soy sauce + 3 tsp sugar
- 1 tsp coarse sea salt
- 1 small orange zest
- 0.7 oz garlic cloves grated, 4 large
- 0.5 oz ginger grated
- 2.5 tbsp apple cider vinegar or 2.5 tbsp distilled white vinegar
- 1 tsp tapioca starch or potato starch
Instructions
- Add all the ingredients into a large measuring up. Stir and mix well.
- Pour into a sauce pan, stir and simmer over medium-low heat until the sauce thickens slightly, 1-2 minutes.
- Allow it to cool to room temperature before transferring to a jar to store in the fridge.
Notes
- Sweeter taste: If you prefer a much sweeter sauce, you can add a few teaspoons of honey. Taste and adjust.
- Storage: Homemade orange sauce typically lasts 4 to 7 days when stored in an airtight jar in the refrigerator. Since citrus can lose its freshness and zesty punch quickly, I recommend using the sauce within 4 days for the best flavor.
- Freezing the sauce: Homemade orange sauce can be frozen. Cool it completely, store it in an airtight container with space for expansion, and freeze for up to 3 months. Thaw in the fridge overnight. The flavor stays mostly intact, though the texture may need a quick stir to restore consistency.
- Use the sauce for – stir fry, dipping sauce, glaze, and more!
- Check out my Air fryer orange chicken recipe!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
