Orange Chicken Sauce
Ingredients
- 175 g granulated sugar
- 18 g cornstarch
- 1 g xanthan gum
- 200 g distilled white vinegar
- 80 g water
- 16 g Chinese light soy sauce
- 20 g dark corn syrup
- 13 g table salt
- 3 g citric acid
- 1.5 g MSG
- 0.5 g white pepper
- 0.5 tsp McCormick Pure Orange Extract
- 1 clove garlic, grated
- 1 tsp ginger, grated
- 0.5 tsp gochugaru | ( crushed red pepper flakes)
- 2 tsp vegetable oil
- 15 g Shaoxing cooking wine
- 3.5 g toasted sesame oil
Instructions
- In a medium bowl, mix xanthan gum into sugar and corn starch to help prevent clumping.
- Combine remaining ingredients except for Shaoxing cooking wine, sesame oil, garlic, ginger, chili flakes, and vegetable oil.
- Heat vegetable oil in a a pan over med-high heat. Add ginger, garlic, and chili flakes then stir for 10-20 seconds.
- Add shaoxing wine. Add sauce mixture and heat until rapidly bubbling and thickened. Add sesame oil.
Testing Notes
- Halve the Basic sauce, triple the #2 sauce.
- 0.75 tsp orange extract was very floral and orange-y (O liked it). Try 0.5 tsp extract next time.
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