Homemade Orange Chicken Sauce

• Vegan
• Gluten free

• Produce

  • 1/2 cup Tangerine peel, dried

• Condiments

  • 1/4 cup Soy sauce, light

• Baking & Spices

  • 2 1/2 tbsp Cornstarch
  • 1 tsp Sea salt, fine
  • 1/2 cup Sugar

• Oils & Vinegars

  • 3/4 cup Rice vinegar

• Drinks

  • 1 cup Orange juice

• Beer, Wine & Liquor

  • 1/4 cup Shaoxing wine

Found on omnivorescookbook.com

Description

Ingredients

• 1/2 cup dried tangerine peel (or grated orange zest)
• 1 cup orange juice
• 3/4 cup rice vinegar (or distilled white vinegar)
• 1/4 cup light soy sauce (or soy sauce, or tamari for gluten-free)
• 1/4 cup Shaoxing wine (or Japanese sake, or dry sherry, or chicken stock)
• 1/2 cup sugar
• 2 and 1/2 tablespoons cornstarch
• 1 teaspoon fine sea salt

Directions

• Add dried tangerine skin in a small bowl and add hot water to cover. Let soak for about 20 minutes, or until the tangerine skin softens. Drain and finely slice. Transfer 1/4 cup sliced tangerine skin into a bowl, and save the rest in a airtight container in the fridge for next time. If you do not use dried tangerine peel, grate about four fresh orange skins to make 1/2 cup orange zest.
• Add the rest of the sauce ingredients and the rehydrated tangerine skin to a big jar. Shake until the cornstarch is fully combined.
• Now the sauce is ready to use, or you can store it for later.
• When using the sauce, shake it first to let cornstarch dissolve completely, pour out about 2/3 cup to 1 cup sauce with 1 tablespoon tangerine peels.
• Store the sauce in the fridge for 3 to 4 days or in the freezer for 2 to 3 month.