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Honey Garlic Soy Sauce

Easy, sweet, sticky
Print Recipe
Prep Time 15 minutes
Course: Sauce
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 C Soy Sauce
  • 1./4 C Honey
  • 1 TBSP Rice vinegar
  • 1 TBSP Olive Oil
  • 2 Cloves Garlic, diced
  • 1 TSP Fresh grated ginger
  • 1/4 C Chicken broth
  • 1 TBSP Corn Starch
  • 2 TBSP Chicken broth (or white wine)

Equipment

  • 1 sauce pan

Method
 

  1. Apply low heat to a small sauce pan. Allow at least 3 minutes for the pan to heat up.
  2. Add the olive oil, diced garlic, and grated ginger to the sauce pan. Stir until fragrant, about one minute
  3. Add 1/4 C of broth, 1/4 C of soy sauce, 1/4 C of honey to sauce pan and heat for a couple of minutes, whisking to mix
  4. Make a slurry of 1TPSP corn starch and 2TBPS of broth (or white wine--I used an inexpensive Riesling)
  5. Whisk the slurry into the heated sauce mixture. Continue whisking until sauce thickens. This should take about a minute. Sauce will get thicker as it cools.
  6. Remove from heat and use at once or refrigerate for up to two weeks. If you refrigerate, bring to room temperature before using.

Notes

Instead of corn starch, you could use xanthum gum as a thickener.  This doesn't require heating, but does require a hand-infusion blender to properly mix the ingredients.  A little xanthum gum goes a long way, so don't use more than a quarter teaspoon.