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Skip bottled sauce and prepare Orange Chicken Sauce with fresh orange juice, soy sauce, rice vinegar, and cornstarch for an easy homemade sauce with a sweet and tangy flavor.
Inspired by the popular takeout favorite, this easy orange chicken sauce cooks on the stovetop until glossy and thick enough to coat crispy chicken.
Serve it with my Easy Orange Chicken Recipe or try my Lobster Ravioli Sauce for another easy homemade sauce. For more takeout-inspired meals, try Sweet and Spicy Asian Chicken or Honey Walnut Shrimp Recipe.
Why Make This Homemade Orange Chicken Sauce
- Quick to prepare. The sauce cooks in about 5 minutes once the ingredients are combined in the saucepan.
- Good for meal prep. Make the sauce ahead and refrigerate it until you’re ready to prepare your chicken.
- Made from scratch and no preservatives. Fresh orange juice and simple pantry staples replace the need for bottled orange sauce that’s full of ingredients you don’t know.
Orange Chicken Sauce Ingredients
- Fresh orange juice: Freshly squeezed juice gives the sauce a bright citrus flavor with natural tartness.
- White or light brown sugar: White sugar gives clean sweetness, while light brown sugar gives the sauce a richer caramel flavor.
- Soy sauce: Brings savory umami and deeper flavor to the orange sauce.
- Rice vinegar: Gives the sauce a tangy flavor that pairs well with the citrus.
- Cornstarch: Creates a thick, glossy sauce that coats crispy chicken well.
- Ginger: Use freshly grated ginger for warm flavor with a slightly spicy bite.
- Garlic: Grated garlic gives the sauce a rich, savory flavor and aroma.
- Crushed red pepper flakes: A small amount brings mild heat to the sauce. Use more or less depending on your preferred spice level.
- Orange zest: Brings out more of the fresh orange flavor and gives the sauce a citrus aroma. Use as much as you think you’d like.
*See the recipe card for full information on ingredients and quantities.
How to Make Orange Chicken Sauce
Step 1: Combine the ingredients. Add the orange juice, sugar, soy sauce, rice vinegar, cornstarch, ginger, garlic, and red pepper flakes to a saucepan or skillet. Stir until well combined.
Step 2: Cook the sauce. Bring the sauce to a boil over medium heat. Cook for 4 to 5 minutes, stirring frequently, until the sauce thickens.
Step 3: Add the orange zest. Turn off the heat and stir the orange zest into the sauce. Allow the sauce to cool.
Step 4: Store the sauce. Transfer the cooled orange chicken sauce to an airtight container and store until ready to use.
Ways to Use Orange Chicken Sauce
- Other proteins: Pair the sauce with shrimp, tofu, or salmon.
- Rice or noodles: Spoon it over Vegetable Fried Rice or serve alongside Lo Mein Noodles and your choice of protein.
- Dipping sauce: Serve alongside Air Fryer Spring Rolls or other crispy appetizers.
Recipe Tips
- Mix the cornstarch thoroughly. Break up any lumps when combining the ingredients before heating. This helps the sauce thicken smoothly.
- Watch the sauce once it boils. It can thicken quickly during the 4 to 5 minute cooking time. Stir frequently to prevent sticking and uneven thickening.
- Adjust the consistency as needed. If the sauce is too thick, stir in a small amount of orange juice or water. For a thin sauce, cook it a little longer or stir in a slurry made with 1 teaspoon cornstarch and 2 teaspoons water.
Frequently Asked Questions
Yes. Bottled orange juice works if that’s what you have on hand. The orange flavor won’t be quite as fresh. Choose one without added sugar or extra flavoring when possible.
No. Orange chicken sauce has a citrusy taste from orange juice and zest with savory flavor from soy sauce. Sweet and sour sauce has a sweeter, tangier taste without the fresh orange flavor.
Yes. Apple cider vinegar can replace the rice vinegar if needed. It has a stronger, sharper taste and may slightly change the flavor of the finished sauce.
This recipe has mild heat from the crushed red pepper flakes. You can use less if you like a milder sauce or add more if you prefer extra heat.
Storage and Reheating
Store leftover orange chicken sauce in an airtight container in the refrigerator for up to 1 week.
To freeze, let the sauce cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat the sauce gently in a saucepan over low heat, stirring frequently. You can also microwave it in 30-second intervals, stirring between each interval until warmed through.
Asian Inspired Recipes
If you try this recipe, I’d love to hear how it turned out. Leave a comment and rate the recipe! Also follow me at Cookin’ With Mima on Facebook |Instagram |Pinterest for all of my latest social posts and recipes.
Orange Chicken Sauce
Ingredients
- ¾ cup fresh orange juice
- ¼ cup white or light brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 2 teaspoons ginger, grated
- 2 teaspoons garlic, grated
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon orange zest, from one orange
Instructions
- Add the orange juice, sugar, soy sauce, rice vinegar, cornstarch, ginger, garlic, and red pepper flakes to a saucepan or skillet. Stir until well combined.
- Bring the sauce to a boil over medium heat. Cook for 4 to 5 minutes, stirring frequently, until the sauce thickens.
- Turn off the heat and stir the orange zest into the sauce. Allow the sauce to cool.
- Transfer the cooled orange chicken sauce to an airtight container and store until ready to use.
Notes and Recipe Tips
- A microplane grater works well for finely grating the orange zest and helps it mix evenly throughout the sauce.
- The sauce is ready when it thickens enough to coat the back of a spoon and has a smooth, glossy consistency.
i appreciate the amount of tangerine juice that goes into this recipe. Nice zing and heat. We used it to dip some gau gee and simply, but well-fried chicken into. So tasty!
Love this recipe!