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This homemade orange reduction sauce is the perfect copycat for Panda Express’ orange chicken sauce. It captures that delicious balance of sweet and tangy flavors, with an added heat kick and salty umami flavor. I also added fresh garlic, ginger, and orange zest to add depth to the usually sweet reduction. The result? A sticky, tangy citrus sauce is bursting with fresh flavors.
Orange Reduction Sauce Recipe
In our house, orange chicken is always a top request, but going gluten-free has made us fans of creating it at home. This tangy orange sauce has become a go-to not just for orange chicken but for other dishes as well. It’s fantastic as a stir-fry sauce or dipping for wontons and spring rolls. I love pairing it with gluten-free tempura or using it on crispy chicken wings. My kids are obsessed with using it as a dip for their gluten-free chicken nuggets, so it’s a versatile favorite that gets plenty of use.
The fresh orange juice and zest give this Asian citrus sauce a bright flavor. Paired with soy sauce and mirin, which are gluten-free, it’s the perfect recipe for gluten-sensitive dishes. It’s even better made at home. I like that I can tweak it to be sweeter, tangier, or with a little kick.
Ingredients
- Soy Sauce: Use your favorite certified gluten-free soy sauce for that crucial umami flavor. Tamari or coconut aminos are good gluten-free alternatives.
- Orange Juice: I grab a bag of oranges and freshly squeeze them at home for the best flavor. You can get freshly squeezed or as close to fresh as possible at the store.
- Orange Zest: Orange zest give this glaze its tangy flavor.
- Light Brown Sugar: Brown sugar balances the zesty, salty, and vinegar flavors. You can also use honey.
- Rice Vinegar: The tangy acidity of rice vinegar cuts through the sweetness of the orange juice and sugar.
- Mirin: A Japanese rice wine that balances sweetness, umami, and texture.
- Sesame Oil: Sesame oil adds richness and depth to the dish.
- Canola Oil: You can use any neutral-flavored oil. I also like avocado oil.
- Green Onion: Add flavor and freshness to the sauce.
- Ginger: I like using fresh grated ginger because it adds a fresh, earthy spice to the reduction
- Garlic Cloves: Garlic is an aromatic that adds flavor.
- Red Pepper Flakes: I like the heat red pepper flakes add to the usually sweet and sour flavor.Cornstarch: Mixed with warm water to create a cornstarch slurry for a thick, glossy texture.
Tips and Suggestions
- If you prefer a sweeter sauce, feel free to add a bit more sugar or honey. Increase the amount of rice vinegar or even a splash of lemon juice for more tanginess. Taste as you go, and don’t be afraid to tweak the balance until it’s just right.
- Check ingredient labels to make sure they’re gluten-free. Generic soy sauce contains gluten. Rice vinegar and sesame oil are gluten-free, but there could be cross-contamination.
- If you don’t have a zester, you can use the smallest holes on your cheese grater to zest the orange and grate the ginger.
Serving Suggestions
I use this new orange reduction sauce on almost any Asian dish. I particularly like it in a stir fry with gluten-free egg noodles or to add some flavor depth to my orange chicken recipe.
Storage Instructions
Let the citrus sauce cool completely before storing it in a glass jar or air tight container. Keep it in the refrigerator for up to 1 week.
More Sauces and Condiments
Orange Reduction Sauce
Ingredients
- 1/3 cup soy sauce, gluten free
- 2/3 cup orange juice, freshly squeezed
- 3 tbsp light brown sugar
- Zest of one large orange
- ½ tbsp rice vinegar
- 1 ½ tbsp mirin, gluten free
- 1 tsp sesame oil
- 2 tsp canola oil, or any other neutral cooking oil
- 2 stalks of green onion, finely chopped, reserving a tbsp of the greens for garnish
- 1 tbsp ginger, grated, or ginger paste
- 2 garlic cloves, finely chopped
- ½ tsp crushed red pepper flakes
- 1/3 cup water, room temperature
- 1 tbsp of cornstarch
Instructions
- In a bowl, whisk together the soy sauce, orange juice, light brown sugar, orange zest, rice vinegar, mirin and sesame oil until well combined.
- In a large saucepan, heat the canola oil over medium low heat until hot. Add the green onion, ginger, garlic and red pepper flakes. Stir until fragrant, softened and lightly brown.
- Whisk in the orange juice/soy sauce mixture.
- Cook over medium low heat until the mixture has reduced and thickened slightly, about 8-10 minutes, whisking occasionally.
- In a small bowl, whisk together the water and cornstarch, until smooth.
- Drizzle the water/cornstarch mixture into the sauce, whisking constantly to avoid clumping. Continue to whisk until the sauce bubbles and thickens. Remove from heat.
Notes
- If you prefer a sweeter sauce, feel free to add a bit more sugar or honey. Increase the amount of rice vinegar or even a splash of lemon juice for more tanginess. Taste as you go, and don’t be afraid to tweak the balance until it’s just right.
- Check ingredient labels to make sure they’re gluten-free. Generic soy sauce contains gluten. Rice vinegar and sesame oil are gluten-free, but there could be cross-contamination.
- If you don’t have a zester, you can use the smallest holes on your cheese grater to zest the orange and grate the ginger.
- Let the citrus sauce cool completely before storing it in a glass jar or air tight container. Keep it in the refrigerator for up to 1 week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to make Orange Reduction Sauce – Step-by-Step
In a bowl, whisk together ⅓ cup soy sauce, ⅔ cup orange juice, 3 tbsp light brown sugar, the zest of 1 large orange, ½ tbsp rice vinegar, 1 ½ tbsp mirin, and 1 tsp sesame oil.
Grab a large saucepan and heat 2 tsp of canola oil over medium-low heat. Once hot, add 2 stalks of chopped green onion, 1 tbsp grated ginger, 2 minced garlic cloves, and ½ tsp red pepper flakes. Stir until softened and fragrant.
Using a whisk, mix in the orange and soy sauce mixture. Cook on medium-low until the sauce reduces and starts to thicken. Whisking occasionally for 8-10 minutes.
Make the cornstarch slurry by whisking ⅓ cup room temperature water with 1 tbsp cornstarch together in a small bowl. Mix until smooth.
Slowly pour the cornstarch slurry into the sauce, whisking constantly to avoid clumping. Continue whisking until the sauce bubbles and thickens to the desired thickness.
Remove from the heat and serve or store in a jar for later.
