Sweet And Sour Orange Sauce Recipes

SWEET-AND-SOUR ORANGE SAUCE

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.

SWEET AND SOUR ORANGE CHICKEN

Steps:

• Beat ice water and egg together in a bowl using a whisk or a fork. Add baking soda and salt and mix to combine. Add 1 cup flour to water mixture; mix until blended but lumpy.
• Place remaining 1 cup flour in a separate bowl. Cover each piece of chicken in flour, then move to egg mixture and cover, letting excess batter drip off.
• Heat vegetable oil in a wok or large, deep frying pan over medium heat until a drop of water crackles when placed into oil.
• Place chicken into the hot oil and fry, flipping if needed, until no longer pink in the center and golden brown, 3 to 4 minutes. Set aside and keep warm.
• Combine cornstarch and 3 tablespoons water in a small bowl.
• Combine sugar, ketchup, vinegar, 1/2 cup water, orange marmalade, pineapple, pineapple juice, soy sauce, ginger, garlic, and red pepper flakes in a medium saucepan. Bring to a boil; add cornstarch mixture. Reduce heat and let simmer, stirring frequently, until desired thickness is reached.
• Pour sauce over chicken and serve.

SWEET AND SOUR SAUCE I

Steps:

• Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

EASY EGG ROLLS WITH SWEET AND SOUR ORANGE DIPPING SAUCE

Steps:

• Make the sauce: bring all sauce ingredients to a boil in a small saucepan over medium heat.
• Cook 2-3 minutes or until marmalade melts; remove from heat and let stand for 30 minutes; serve at room temperature.
• Make the egg rolls: Brown sausage in a large nonstick skillet over med-high heat, stirring until sausage crumbles and is no longer pink; drain well.
• Return sausage to skillet; stir in ginger and garlic; cook 1 minute.
• Add in coleslaw mixture; cook, stirring occasionally, 3 minutes or until coleslaw mix is tender; let stand 30 minutes to cool.
• Spoon ¼ cup sausage mixture in center of each egg roll wraper.
• Fold top corner of each wrapper over filling; fold left and right corners over filling.
• Lightly brush remaining corner with water; tightly roll filling end toward remaining corner, and gently press to seal.
• Pour vegetable oil to a depth of 2 inches into a wok or Dutch oven; heat to 375°.
• Fry in batches, 2-3 minutes or until golden, turning once; drain on paper towels.
• Serve with dipping sauce.