Revision 11/7/23: Scaling down recipes can be a bit difficult, and sometimes requires actually changing the proportions. Additionally, I will be attempting to simplify ongoing, as this is part of marking affordable, and easy recipes for myself and other inviduals cooking for themselves (college students etc).
-
$\frac{1}{2}$ Cup Orange Juice comment: any orange juice will work, if you don't already have some fresh oranges may be cheaper+tastier than a whole jug. - 2 TBSP Sugar comment: depending on the orange juice you use, you may choose to adjust this up/down to preference.
- 2 tsp rice or white vinegar
- 1 tsp soy sauce
-
$\frac{1}{4}$ tsp ginger -
$\frac{1}{4}$ tsp garlic -
$\frac{1}{4}$ tsp red chili flakes (or more for taste). -
$\frac{3}{2}$ tsp cornstarch
- Green Onions
- Orange Zest
- In medium pot combine, and heat for 3 minutes:
- orange juice (1/2 cup)
- sugar (2 tbsp)
- vinegar (2 tsp)
- soy sauce (1 tsp)
- ginger (1/4 tsp)
- garlic (1/4 tsp)
- red chili flakes (1/4 tsp)
- Combine the following to make a paste or solution.
- 3/2 tsp cornstarch
- 3 tsp water (feel free to use more OJ or reserve the vinegar from first step instead).
- Add paste to orange sauce, whisking and cooking until it begins to thicken (~5 minutes). Once thickened, remove from heat and add zest.
- optional add any desired garnishes. Suggested served with white rice (1/2 cup uncooked) and popcorn chicken (~125grams)
| Item | Qty | Calories | Carbs (g) | Sugar (g) | Fat (g) | Protein (g) |
|---|---|---|---|---|---|---|
| Orange Juice |
|
56 | 13 | 21 | 0 | 1 |
| Sugar | 25g | 100 | -- | 25 | -- | -- |
| Corn Starch | 6g | 24 | ~6 | -- | -- | -- |
| Total | -- | 180 | 18 | 46 | -- | 1g |
*(all other ingriedients of negligible calorific content)
Instructions modified (reduced for portion size, and shortened) and shortened form ModernHoney.com. Sauce can be added to pre-made or homemade popcorn chicken.