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Ginger orange sauce served in a bowl
Fresh and aromatic ginger orange sauce

Ginger Orange Glaze

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
A favorite flavor profile in Chinese cuisine, often accompanying crispy duck or chicken. The secret lies in freshness: the acidity of real orange juice and the heat of ginger cut through the richness of fried meats. Thickened with cornstarch for a translucent, glossy glaze.
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 95 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Small saucepan
  • Grater (for citrus and ginger)
  • Small bowl (for slurry)

Allergen Information

⚠️ Soy
⚠️ Wheat

Instructions

1 ✓

Grate the ginger and orange zest. Juice the orange.

Tip: Only grate the orange outer layer; the white pith is bitter!
2 ✓

Sauté ginger in oil for 30 seconds, then add orange juice, soy sauce, honey, and half the water.

Tip: Sautéing ginger activates the spicy gingerol compounds.
3 ✓

Whisk cornstarch smooth with the remaining cold water.

Tip: Starch granules disperse in cold water but clump instantly in hot liquid. (Suspension).
4 ✓

When the sauce boils, stir in the cornstarch slurry and whisk constantly until thickened and translucent (approx. 1 minute).

Tip: Heat causes starch granules to swell and trap water. (Gelatinization).
5 ✓

Remove from heat, stir in orange zest, and salt if needed.

Tip: Add fresh zest at the end to prevent essential oils from evaporating.

Recipe FAQ

The cornstarch clumped.
Cornstarch must always be mixed with cold water before adding to hot liquid. If clumps form, strain the sauce.
It's too thin.
Cornstarch needs to boil to activate. If it's still thin after boiling, mix in a little more cornstarch slurry.

Ingredients

  • 0.5 cup Freshly squeezed orange juice
  • 1 inch piece Fresh ginger
  • 1 tbsp Honey
  • 1 tbsp Soy sauce
  • 0.25 cup Water
  • 1 tbsp Cornstarch
  • 2 tsp Neutral oil
  • 1 tsp Orange zest (grated)
  • 0.5 tsp Salt