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Ginger orange sauce served
Fresh and aromatic ginger orange sauce

Sticky ginger & orange glaze

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
A favourite flavour profile of 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. The sauce is thickened with cornflour, giving it a translucent, glossy 'glaze' consistency, unlike flour thickening which would make it opaque.
🕒 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 mixing cornflour)

Allergen Information

⚠️ Soya
⚠️ Cereals containing gluten

Instructions

1 ✓

Grate the ginger and the orange zest. Juice the orange.

Tip: Only grate the orange skin, the white pith is bitter! (Bitter compounds).
2 ✓

Fry the ginger in the oil for half a minute, then pour in the orange juice, soy sauce, honey and half of the water.

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

Mix the cornflour until smooth with the remaining cold water.

Tip: Cornflour granules disperse in cold water, but would clump immediately in hot liquid. (Suspension).
4 ✓

When the sauce is boiling, pour in the cornflour water and stir continuously until it thickens and becomes translucent (approx. 1 minute).

Tip: Under heat, cornflour granules swell and bind the water. (Gelatinisation).
5 ✓

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

Tip: Add the fresh zest at the end so the essential oils don't evaporate.

Recipe FAQ

It became lumpy from the cornflour.
Cornflour must always be mixed with cold water before adding to hot sauce. If already lumpy, strain it.
Too runny.
The cornflour needs to boil to thicken. If still runny after boiling, mix in a little more cornflour water.

Ingredients

  • 100 ml Freshly squeezed orange juice
  • 10 g Fresh ginger
  • 20 g Honey
  • 15 ml Soy sauce
  • 50 ml Water
  • 10 g Cornflour
  • 10 ml Neutral oil
  • 1 tsp Orange zest (grated, unwaxed)
  • 0.5 tsp Salt