Best 4 Sweet And Sour Orange Sauce Recipes
Indulge in a tantalizing culinary journey with our comprehensive guide to sweet and sour orange sauce recipes. From the classic Cantonese dish to modern fusion creations, this versatile sauce transforms ordinary meals into extraordinary culinary experiences.
**Classic Sweet and Sour Orange Sauce**:
Experience the timeless flavors of the traditional sweet and sour sauce, a harmonious blend of tangy orange, savory soy sauce, and a hint of sweetness. This versatile sauce pairs perfectly with crispy fried chicken, tender pork, or succulent shrimp.
**Zesty Orange Sauce with a Kick**:
Elevate your taste buds with a zesty twist on the classic sweet and sour sauce. This recipe infuses the sauce with the vibrant flavors of chili peppers, creating a delightful balance between sweet, sour, and spicy. Drizzle it over chicken, tofu, or roasted vegetables for an unforgettable meal.
**Creamy Orange Sauce for a Rich Twist**:
For those who prefer a creamy embrace, this recipe incorporates smooth and tangy orange sauce with a touch of cream. Its luscious texture and delightful citrus notes complement grilled salmon, pan-seared scallops, or pasta dishes, adding an elegant touch to your culinary creations.
**Honey Orange Sauce for a Sweet and Savory Symphony**:
Experience a delightful symphony of flavors with this honey orange sauce. The perfect balance of sweet honey and tangy orange creates a harmonious glaze that enhances the flavors of grilled chicken, roasted pork tenderloin, or pan-fried tofu.
**Tangy Orange Sauce with a Ginger Twist**:
Infuse your dishes with an aromatic twist using this tangy orange sauce infused with fresh ginger. The vibrant citrus notes are perfectly complemented by the spicy warmth of ginger, creating a flavorful sauce that pairs exceptionally well with steamed fish, grilled shrimp, or stir-fried vegetables.
Embark on a culinary adventure with our diverse collection of sweet and sour orange sauce recipes. Each recipe offers unique flavor dimensions, whether you crave the classic taste or desire a modern twist
SWEET-AND-SOUR ORANGE SAUCE
I was in the mood for some egg rolls and, when trying to think of something to go with them, I opened the fridge and saw way too many oranges. Not finding an orange sweet-and-sour sauce, I made my own. This is sweet and sour with a bit of spice and a beautiful, yet light, orange taste. Perfect over egg rolls, shrimp, chicken, rice, or even stir-fried veggies.
Provided by duboo
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 19m
Yield 12
Number Of Ingredients 10
Steps:
- Combine water, brown sugar, vinegar, orange zest, soy sauce, ginger, cayenne pepper, sriracha sauce, white pepper, and cayenne pepper in a saucepan over medium heat. Cook and stir sauce until sugar is dissolved, 3 to 5 minutes.
- Remove 1/2 cup of sauce and combine with cornstarch in a small bowl. Whisk until well blended and orange zest starts to dissolve.
- Raise heat under the saucepan and bring the sauce to a slow boil, about 5 minutes. Mix cornstarch mixture into the sauce. Stir occasionally until thickened, 3 to 5 minutes. Remove from heat and let cool a bit, about 3 minutes.
Nutrition Facts : Calories 80.3 calories, Carbohydrate 20.5 g, Fiber 0.2 g, Protein 0.1 g, Sodium 84.1 mg, Sugar 17.8 g
CRISPY CHICKEN FINGERS WITH SWEET AND SOUR BLOOD ORANGE SAUCE, BLOOD ORANGE WATERCRESS SALAD
Steps:
- Blood Orange Granita, for serving, recipe follows
- For the blood orange rub: Place chicken pieces in a large dish and add the garlic powder, pepper, ground fennel, olive oil and blood orange zest. Coat the chicken with the rub and place in the fridge for 30 minutes.
- For the crispy chicken fingers: Preheat the oven to 350 degrees F. Fill a large pot one-third full with the vegetable oil and heat to 350 degrees F. Line a baking tray with a cooling rack.
- Place the flour, whisked eggs and panko into individual dishes. Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour, followed by the eggs and then the panko breadcrumbs. Place the breaded chicken on the prepared baking tray. In batches, place the chicken strips in the oil and fry until crispy and golden. Place on a baking tray and keep warm in the oven. Repeat the process with the remaining chicken.
- For the sweet and sour blood orange sauce: Heat the olive oil in a saute pan over medium heat. Add the red onions and sweat until tender and translucent. Mix the honey, red wine vinegar and 1/2 cup water in a bowl. Add to the saute pan and stir. Add the blood orange zest, blood orange pieces and cinnamon stick. Season with salt and pepper, stir and cook until the mixture has reduced by half.
- Strain the mixture through a sieve into a new pot over medium heat. Bring to a simmer and then remove from the heat. Continue to cook for 3 to 5 minutes. Place the pot back over medium heat, add the cornstarch mixture and bring to a simmer to cook the cornstarch out, 3 to 5 minutes. Remove from the heat and stir in the basil.
- For the blood orange watercress salad: Segment the blood oranges over a sieve and bowl to ensure all the juices are reserved; set the segments aside. Place the olive oil, red wine vinegar and shallots in the blood orange juice. Season with salt and pepper and stir. Place the watercress and iceberg lettuce on a serving plate. Spoon the blood orange dressing over the greens. Garnish with the blood orange segments and crushed rice crackers.
- Serve the salad alongside the crispy chicken fingers with the sweet and sour blood orange dipping sauce.
CHICKEN WITH ORANGE SWEET AND SOUR SAUCE
Make and share this Chicken With Orange Sweet and Sour Sauce recipe from Food.com.
Provided by internetnut
Categories Lunch/Snacks
Time 23m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Put chicken, juice, Splenda, soy sauce, hot sauce, pepper and garlic powder in a zip-lock bag, seal, and shake to evenly coat the chicken with the marinade. Refrigerate for 30 minutes.
- Remove the chicken from the marinade. Measure 2 tablespoons of marinade into a small saucepan and set aside. Grill or broil the chicken thighs for 4-5 minutes per side, until juices run clear. Transfer the chicken to a serving plate and set aside while you prepare the sauce.
- Mix the cornstarch and water in a small bowl until the cornstarch is dissolved. Add the orange marmalade and rice vinegar to the marinade in the small saucepan and heat over medium-high heat until mixture is boiling. Reduce heat to medium and simmer for 1 minute. Add the cornstarch mixture and continue to cook, stirring constantly, until the sauce is thickened. Remove from heat and serve the sauce drizzled over the chicken thighs.
Nutrition Facts : Calories 1413.1, Fat 141.9, SaturatedFat 70.7, Cholesterol 154.6, Sodium 1059.8, Carbohydrate 33.4, Fiber 0.6, Sugar 27.1, Protein 2.2
COCONUT SHRIMP WITH SWEET-AND-SOUR ORANGE SAUCE
Steps:
- TO PREPARE SHRIMP Place flour in a medium bowl. Whisk pancake mix, salt and 1 cup water in another medium bowl to form a smooth, thin batter. Place coconut in another bowl. Dredge 1 shrimp in flour, shaking off excess. Holding shrimp by tail, dip it in batter, allowing excess to drip off, then make a well in the coconut and drop in batter coated shrimp, covering it with coconut and pressing so that it adheres. Lay shrimp on a wire rack. Repeat with remaining shrimp, thinning batter as needed with a litte extra water. Freeze coated shrimp for at least 30 minutes before frying. TO MAKE SAUCE Mix marmalade, mustard and vinegar in a small bowl and set aside. TO FRY SHRIMP Heat oven to 200 degrees. Heat oil in an 8 quart pot to 350 degrees. Set a wire rack over a baking sheet. Fry shrimp in batches, making sure not to crowd pot & turning shrimp halfway through, until golden, about 2-3 minutes. Transfer to wire rack and keep first batches warm in oven while remaining shrimp are fried. Serve with sauce along side.
Tips:
- For a tangier sauce, use more lemon juice or vinegar.
- For a sweeter sauce, add more sugar or honey.
- If you like a thicker sauce, add more cornstarch or arrowroot powder.
- To make a vegetarian version of the sauce, omit the chicken broth and use vegetable broth instead.
- To make a gluten-free version of the sauce, use tamari or coconut aminos instead of soy sauce.
- Serve the sauce with your favorite Chinese dishes, such as orange chicken, sweet and sour pork, or egg rolls.
Conclusion:
This sweet and sour orange sauce is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you like it tangy, sweet, or thick, this sauce is sure to please everyone at your table. So next time you are looking for a new and exciting way to add flavor to your food, give this sweet and sour orange sauce a try.
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