Orange Chili Sauce
Orange chili sauce is popular in Asian cuisine, combining the citrusy freshness with the intense flavor of spicy chili. It goes particularly well with roast chicken, grilled meats, and wok dishes. Sweet and sour chili sauces originate from China and Thailand, where they are traditionally served with rice dishes and spring rolls. Poured over a bowl of warm stir-fried vegetable rice on a cold winter evening, or as a coating for roast chicken, it provides a truly special experience. If you want even more intense flavors, add extra chili flakes or a little fresh lime juice.
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Ingredients for this recipe
Servings: 6
150
ml
Freshly squeezed orange juice
1
tsp
Orange zest (grated)
1
tsp
Chili flakes
40
g
Honey
30
ml
Rice vinegar
50
ml
Soy sauce
2
cloves
Garlic
10
g
Ginger
5
g
Cornstarch
50
ml
Water
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Preparation Steps
1
Squeeze the orange for its juice, then zest it. Peel and finely mince the garlic and ginger.
2
In a medium saucepan, combine the orange juice, rice vinegar, soy sauce, and honey.
3
Add the orange zest, minced garlic, ginger, and chili flakes. Stir well to combine.
4
In a small bowl, whisk together the cornstarch and water to create a slurry. This will help thicken the sauce.
5
Pour the cornstarch slurry into the saucepan while continuously stirring to prevent lumps from forming.
6
Cook the sauce over medium heat for 5-7 minutes, or until it thickens and becomes glossy.
7
Remove from the heat and let cool slightly. Use as a marinade, glaze, or dipping sauce for meats and vegetables.
