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
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.
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
Food in Asia