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Honey soy glaze

This versatile honey and soy glaze is perfect for adding a balance of sweet and savory flavors to chicken, pork, salmon, or roasted vegetables.

Ingredients

1⁄3 cup honey
1⁄3 cup soy sauce (regular or low sodium)
1 tablespoon vinegar (rice vinegar or apple cider vinegar)
1 tablespoon sesame oil (optional, for nutty depth)
2 cloves garlic (grated or minced)
1 tablespoon ginger (grated fresh ginger)
1 tablespoon cornstarch
2 tablespoons water (for mixing with cornstarch)

Instructions

In a small saucepan, whisk together the honey, soy sauce, rice vinegar, sesame oil (if using), minced garlic and grated ginger.

Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.

In a small bowl, mix the cornstarch with water to create a slurry. Gradually whisk the slurry into the simmering glaze until it thickens slightly (about 1–2 minutes).

Remove the saucepan from heat and let the glaze cool for a minute or two before using. The glaze will thicken more as it cools.

Use the glaze. 

Total time
15 minutes
Cooking time 10 minutes
Preparation time 5 minutes
Yield
1 cup

Notes

Brush the glaze over chicken, pork, or fish during the last 5–10 minutes of cooking (baking, grilling, or broiling). Alternatively, toss cooked vegetables or proteins in the glaze before serving.

If you want a thinner glaze, skip the cornstarch and water slurry and reduce the mixture on low heat until it thickens naturally.

Store leftover glaze in an airtight container in the refrigerator for up to 1 week. Reheat gently before using.

Variations

For a bit of heat, add 1/4 teaspoon red pepper flakes with the other ingredients.

For extra depth, you can add 1 tsp of hoisin sauce or 1 tsp of orange juice to the glaze.

Source

East Asian cuisine

sauces, dips, glazes
mix, simmer, easy
Asian food recipes
Food in Asia

Glazed chicken wings recipe

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