Learn how to make the best Chinese Orange Sauce with this easy, versatile recipe. I’ve used this sauce for years in my gluten-free orange chicken and it always gets rave reviews. Sticky, sweet, and bright with citrus, it’s even better than restaurant versions and works wonderfully on chicken, salmon, meatballs, steamed vegetables, and rice.
Table of contents
- What people are saying
- Ingredients
- Instructions
- How to make orange chicken
- Other ways to use the sauce
- More sauce recipes
This orange sauce was created for chicken but is equally delicious glazed on salmon or meatballs, drizzled over steamed vegetables, or spooned onto rice. The balance of sweet, tangy, salty, citrus, and a hint of heat makes it a standout sauce that complements many dishes.
What people are saying
- “Yes. Yes. And more yes!!! My boyfriend didn’t stop raving the entire time we were eating this.” – Samantha
- “Made this tonight and my husband told me this is now his favorite sauce. Said it is better than Panda Express.” – Anne
- “This is so good, we actually triple the sauce because it’s so good. Can’t go wrong with this.” – Ana
- “Excellent. We did it the first time as the recipe calls. The next time we quadrupled the sauce. AMAZING.”
- “This orange sauce was fabulous!” – Chester
- “I’ve made it twice now and we LOVE it.” – Jeanette
You can easily double, triple, or quadruple the batch. The sauce keeps in the fridge for up to two weeks, making it convenient to prepare ahead and use across several meals.
Ingredients
- Orange – Use both the zest and fresh juice for the brightest citrus flavor. Choose a firm, unblemished orange for the best zest.
- White wine vinegar – Rice vinegar can be substituted if needed.
- Soy sauce – For a gluten-free option use tamari (gluten-free soy sauce).
- Sriracha – Adds a touch of heat to balance the sweetness. Adjust to taste; some prefer more for a spicier result.
- Garlic – Fresh crushed garlic gives the best flavor.
- Ginger – Ground ginger works well; use grated fresh ginger if you have it for extra brightness.
- Brown sugar – Rounds out the sauce with deep, caramel-like sweetness.
Instructions
- Zest 1–2 oranges using a microplane or the fine side of a box grater until you have about 2 teaspoons of zest. Place the zest in a bowl or jar.
- Cut the oranges in half and juice them until you have 1/2 cup of fresh orange juice. Add the juice to the bowl with the zest.
- Add 1/4 cup white wine vinegar (or rice vinegar), 1/4 cup soy sauce (or tamari for gluten-free), 2 teaspoons sriracha (adjust to taste), 4 crushed garlic cloves, 1/2 teaspoon ground ginger (or 1 teaspoon fresh grated ginger), and 1/2 cup brown sugar. Whisk thoroughly until the sugar is dissolved and the ingredients are well combined.
- Use the sauce immediately or cover and store it in the refrigerator for up to two weeks.
If you prefer a glaze for drizzling over vegetables, rice, or fish, thicken the sauce:
To thicken: Pour the sauce into a small saucepan over medium-high heat. Mix 2 tablespoons cornstarch with 2 tablespoons cold water to form a slurry. When the sauce begins to simmer, whisk in the slurry and cook for 3–5 minutes until thickened. Remove from heat and use right away.
How to make orange chicken
Use this sauce to make a classic orange chicken. The steps below outline a simple fried version that yields a crisp exterior and tender chicken coated in sauce.
- Heat about half of the prepared orange sauce in a large skillet over medium-high heat and simmer for 6–8 minutes until slightly reduced and thickened. Remove from heat and set aside.
- Cut 2 pounds boneless, skinless chicken breasts into bite-sized pieces.
- In a shallow bowl, combine 1/3 cup all-purpose flour, 1/3 cup cornstarch, and 1/4 teaspoon salt.
- In another bowl, whisk 2 large eggs. Dip chicken pieces into the egg, then dredge in the flour/cornstarch mixture and set aside on a plate or tray.
- Heat 2–3 inches of vegetable oil in a deep skillet or pot over medium-high heat. Fry the breaded chicken in batches for 2–3 minutes per batch, taking care not to overcrowd the pan. Remove with a slotted spoon and allow excess oil to drain on a wire rack or paper towels.
- Once all chicken is cooked, toss the pieces in the reserved orange sauce until fully coated. Serve immediately, optionally garnished with sliced green onions and sesame seeds.
Other ways to use the sauce
This orange sauce is extremely versatile. Try these ideas:
- Orange-glazed salmon – Brush the sauce over salmon before baking or broiling. Half a batch is often enough for 1 pound; save extras for another meal.
- Meatballs – Toss oven-baked or pan-seared meatballs in the sauce for a flavorful main or appetizer.
- Fried cauliflower – Use the sauce as a glaze for Korean-style fried cauliflower for a vegetarian take on orange chicken.
- Stir-fried vegetables – Replace your usual stir-fry sauce with 1/2 cup of this orange sauce for vibrant, citrusy vegetables.
The sauce also pairs wonderfully with roasted vegetables, steamed broccoli, white or brown rice, and cauliflower rice.
More sauce recipes
If you enjoy making sauces at home, try experimenting with other simple recipes to elevate your meals—think garlic-parmesan, Thai peanut, white barbecue, poblano, stir-fry sauce, or chimichurri. Homemade sauces are an easy way to boost flavor and customize heat and salt levels to your preference.
Garlic Parmesan Sauce
Thai Peanut Sauce
White BBQ Sauce
Orange Sauce
12
ounces
5 minutes
5 minutes
Whitney Bond
Ingredients
- 2 teaspoons orange zest
- ½ cup fresh squeezed orange juice
- ¼ cup white wine vinegar or rice vinegar
- ¼ cup soy sauce
- 2 teaspoons sriracha or 1 teaspoon red pepper flakes
- 4 cloves garlic crushed
- ½ teaspoon ground ginger
- ½ cup brown sugar
Instructions
- Zest 1–2 fresh oranges until you have 2 teaspoons of zest and add to a bowl or jar.
- Juice the oranges until you have 1/2 cup of fresh juice and add it to the zest.
- Add the remaining ingredients and whisk until combined.
- Cover and refrigerate, or use immediately.
- To use for orange chicken, follow the frying and glazing steps outlined above.
- To glaze vegetables, rice, or fish, thicken the sauce as described previously for a glossy finish.
Notes
- This recipe yields enough sauce for about 2 pounds of chicken when used as the main coating.
- Substitute tamari for soy sauce to make the recipe gluten free.