Honey Garlic Soy Sauce

Easy, sweet, sticky

Print Recipe

Prep Time 15

Course Sauce

Cuisine Chinese

Equipment

1 sauce pan

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)

Instructions

Apply low heat to a small sauce pan. Allow at least 3 minutes for the pan to heat up.
Add the olive oil, diced garlic, and grated ginger to the sauce pan. Stir until fragrant, about one minute
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
Make a slurry of 1TPSP corn starch and 2TBPS of broth (or white wine--I used an inexpensive Riesling)
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.
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.