Okay, so I’ve been seeing this orange chicken sauce recipe floating around, the one that uses marmalade. I was like, “Marmalade? In orange chicken? Gotta try this.” So, I did, and let me tell you, it was an experience. Here’s how it went down:
Getting Started
First, I gathered all my stuff. I’m talking:
- Orange marmalade (obviously)
- Soy sauce
- Rice vinegar (I think, could have been white vinegar, whoops)
- Some ginger I had lying around
- Garlic, because garlic goes in everything
- Brown sugar, for that extra sweetness
- And a little cornstarch, to thicken things up.
I didn’t really measure anything, just kinda eyeballed it. I’m more of a “dump and pray” kind of cook, you know?
The Mixing Begins
I grabbed a bowl – a pretty big one, because I was making a decent amount of sauce. I dumped in a good helping of the marmalade, probably like half a jar? Then I splashed in some soy sauce, not too much, didn’t want it to be too salty. Next, the vinegar – again, just a splash. I grated some of the ginger in there, and minced up a couple of cloves of garlic, then I added a heaping spoonful of brown sugar.
Making it Saucy
I whisked everything together. It looked…interesting. Kind of chunky, because of the marmalade, but I figured it would all melt down. To thicken it, I made a slurry with some cornstarch and water. Just a little bit, in a separate cup. I slowly poured that into the main bowl while whisking, to avoid any lumps.
Heat it Up!
Time to cook! I poured the whole mixture into a saucepan. I turned the heat on to medium-low, because I didn’t want to burn anything. I kept stirring it, watching as the marmalade started to melt and everything started to combine. It started to smell pretty good, all sweet and tangy.
The Taste Test
After a few minutes, it started to thicken up nicely. I dipped a spoon in for a taste. Whoa! It was…different. Definitely orange-y, but with that little bitter kick from the marmalade. The soy sauce and vinegar gave it a nice savory edge, and the ginger and garlic added some warmth. It was actually pretty good!
The Final Product
I let it simmer for a bit longer, just to make sure all the flavors had really melded together. The color deepened a bit, and it got all glossy and beautiful. I poured the glaze over crispy chicken.
And let me say that the orange chicken sauce using marmalade turned out to be surprisingly delicious.
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