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Orange Sauce Chicken Roll

Orange sauce is a traditional Taiwanese dipping sauce made from kamquat and chili. It’s popular in northern Taiwan and was mainly made by Hakka people. It has strong citrus fragrance which makes it a perfect sauce for pork and poultry.

I was so surprised to find orange sauce in a Taiwanese organic grocery store the other day. It feels almost like a twenty year reunion with a childhood friend🤣

If you don’t have any Taiwanese friend to bring you some orange sauce, you can simply ignore it or use a little bit of marmalade as a easy replacement.

Orange Sauce Chicken Roll Recipe

Yield: 2 bento

Prep time: 10 minutes (excluding marination time)

Cook time: 15 minutes


  • 2 boneless chicken, skin on chicken thigh
  • 1 tablespoon soy sauce (marinade)
  • 1 tablespoon cooking rice wine (marinade)
  • 6-8 string beans, blanched in salt water
  • 6-8 carrots, cut into the same length and thickness as string beans, blanched in salt water
  • 1 tablespoon vegetable oil
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 2 tablespoon hot water
  • 1.5 teaspoon orange sauce or marmalade


  1. Marinate chicken thighs with soy sauce and cooking rice wine in the fridge for 20 minutes to overnight
  2. Place two chicken thighs together on the chopping board, skin side down.
  3. Place string beans and carrots on one end of the chicken thigh. Make sure that the vegetables has the same length as the chicken.
  4. Roll up from the side with vegetable to the other side, and secure the chicken roll with cotton strings. Tie cotton strings together if it’s too short.
  5. Heat the pan with medium heat and vegetable oil. Sear all sides of the chicken roll for 2-3 minutes or till golden brown.
  6. Add soy sauce, mirin, hot water and cover. Cook with low to medium heat for 5 minutes. Open and flip the chicken roll. Cover and cook for 5 more minutes.
  7. Take out the chicken roll and set. Add orange sauce and turn to high heat. Boil the sauce to desired consistency for around 1-2 minutes. Turn off the heat and coat the roll with the sauce.
  8. Let the roll cool down and slice it to 1.3 cm/0.5 inch thick.

Have fun rolling!

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