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Orange ginger glaze served in a bowl
Aromatic and refreshing orange ginger glaze

Orange Ginger Glaze

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
Similar to the popular 'Orange Chicken' sauce found in American-Chinese restaurants. This is a starch-thickened, sweet and sour sauce where ginger and orange zest provide the aroma, and soy sauce adds depth (umami). Fast, glossy, and sticky—just how fried meats like it.
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 125 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Small Saucepan
  • Grater
  • Citrus Juicer

Allergen Information

⚠️ Soy
⚠️ Wheat

Instructions

1 ✓

Grate the orange zest and ginger. Juice the orange.

Tip: Use a fine grater for the ginger to create a paste for better flavor infusion.
2 ✓

Mix the cornstarch with 1 tbsp cold water until smooth.

Tip: Have this ready by the stove as you'll need it quickly.
3 ✓

Heat oil in a saucepan and sauté the ginger for 30 seconds (don't burn it!).

Tip: Frying in fat brings out the ginger aromatics.
4 ✓

Add the orange juice, 1/4 cup water, and soy sauce. Stir in honey and zest. Bring to a boil.

Tip: Let the honey dissolve completely.
5 ✓

Stir in the cornstarch slurry. Cook for 1-2 minutes until thickened and glossy.

Tip: Cooking the starch removes the raw flour taste.
6 ✓

Taste, add salt if the soy sauce wasn't salty enough.

Tip: Drizzle over fried chicken or seared fish.

Recipe FAQ

Too salty.
Soy sauces vary in sodium. Add more water and a touch of honey.
It won't thicken.
Starch needs to boil! Wait until the sauce starts bubbling.

Ingredients

  • 1/2 cup Fresh Orange Juice
  • 1 tbsp Fresh Ginger (grated)
  • 1 tbsp Honey
  • 1 tbsp Soy Sauce
  • 1/4 cup Water (for sauce)
  • 1 tbsp Cornstarch
  • 1 tbsp Cold Water (for slurry)
  • 2 tsp Vegetable or Sesame Oil
  • 1 tsp Orange Zest (grated)
  • 1 pinch Salt