Ingredients
- Low-sodium soy sauce (1/2 cup)
- Chili garlic paste (1/4 cup)
- Honey (1/4 cup)
- Rice vinegar (2 tablespoons)
- Fresh ginger (1 tablespoon, finely minced)
- Garlic cloves (3 cloves, finely minced)
- Cornstarch (1 tablespoon)
Instructions
- Step 1: Combine the soy sauce, chili garlic paste, honey, rice vinegar, minced fresh ginger, and minced garlic cloves in a small saucepan.
- Step 2: Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to ensure the honey dissolves fully. Cook for 2 minutes.
- Step 3: In a separate small bowl, whisk the cornstarch with 2 tablespoons of cold water until a smooth slurry is formed, ensuring there are no lumps.
- Step 4: Slowly pour the cornstarch slurry into the simmering sauce while continuously whisking vigorously; the sauce should begin to bubble and thicken within 30 seconds.
- Step 5: Reduce the heat to low and continue to simmer for 1 minute more until the sauce coats the back of a spoon.
- Step 6: Remove the Dragon Sauce from the heat immediately and taste; adjust the spice level with more chili paste or acidity with a splash of vinegar before serving hot.
Notes
- Store leftovers immediately in an airtight container in the refrigerator for up to 10 days, noting the sauce will thicken significantly once chilled.
- If the chilled sauce is too thick for use, gently reheat it with a splash of water or stock to restore the ideal pourable consistency.
- Try this bold sauce as a sticky glaze for grilled salmon or chicken wings, or toss it directly into a hot vegetable and noodle stir-fry just before serving.
- Always ensure your cornstarch slurry is completely smooth before whisking it into the simmering liquid, as any lumps will result in a grainy texture in the finished sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American