Orange Chicken Sauce
This sauce offers a little sweet and a little tang. The best part is that it's packed full of flavor and complements chicken, pork, and even tofu.
Add dried tangerine skin in a small bowl and add hot water to cover. Let soak for about 20 Minutes, or until the tangerine skin softens. Drain and finely slice. Transfer 1/4 cup sliced tangerine skin into a bowl, and save the rest in a container in the fridge for next time. If you do not use dried tangerine peel, grate about four orange skins to make 1/2 cup orange zest.
Add the rest of the sauce ingredients and the re-hydrated tangerine skin to a big bowl. Stir until the cornstarch is fully combined.
Heat oil in a saucepan until warm. Add garlic and minced ginger. Cook and stir until you smell a strong fragrance.
Stir to mix the sauce again to completely dissolve the cornstarch. Pour into the pan. Cook and stir until the sauce thickens, just enough to coat the back of a spoon.
Transfer the sauce into a bowl immediately, so it won’t continue to cook in residual heat.
Transfer the sauce in an airtight jar or container once cooled down. Store in the fridge for 1-2 weeks, or in the freezer for 2-3 months.
Microwave sauce (1/3 cup to 1/2 cup) by 30 seconds increments. Stir and continue to heat until the sauce turns hot without bubbling.
If you heat the sauce on stove-top, always use low heat and stir the sauce frequently to prevent scorching.
If you freeze the sauce, some of the liquid might separate and the thawed sauce can look like jelly. Simply stir to mix the sauce together and reheat in the microwave or on the stove. You can restore the sauce to the previous consistency.
0 servings
Ingredients
Directions
Add dried tangerine skin in a small bowl and add hot water to cover. Let soak for about 20 Minutes, or until the tangerine skin softens. Drain and finely slice. Transfer 1/4 cup sliced tangerine skin into a bowl, and save the rest in a container in the fridge for next time. If you do not use dried tangerine peel, grate about four orange skins to make 1/2 cup orange zest.
Add the rest of the sauce ingredients and the re-hydrated tangerine skin to a big bowl. Stir until the cornstarch is fully combined.
Heat oil in a saucepan until warm. Add garlic and minced ginger. Cook and stir until you smell a strong fragrance.
Stir to mix the sauce again to completely dissolve the cornstarch. Pour into the pan. Cook and stir until the sauce thickens, just enough to coat the back of a spoon.
Transfer the sauce into a bowl immediately, so it won’t continue to cook in residual heat.
Transfer the sauce in an airtight jar or container once cooled down. Store in the fridge for 1-2 weeks, or in the freezer for 2-3 months.
Microwave sauce (1/3 cup to 1/2 cup) by 30 seconds increments. Stir and continue to heat until the sauce turns hot without bubbling.
If you heat the sauce on stove-top, always use low heat and stir the sauce frequently to prevent scorching.
If you freeze the sauce, some of the liquid might separate and the thawed sauce can look like jelly. Simply stir to mix the sauce together and reheat in the microwave or on the stove. You can restore the sauce to the previous consistency.
