Ingredients:

  • 1/2 cup rice vinegar (unseasoned)
  • 1/2 cup water
  • 1/3 cup honey
  • 2 tbsp tamari
  • 1 tbsp fresh garlic, minced
  • 1 tsp fresh ginger, grated
  • 1.5 tbsp red chili flakes
  • 1/4 tsp smoked paprika
  • 1.5 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Combine the base. In a small saucepan over medium heat, whisk together the 1/2 cup rice vinegar, 1/2 cup water, 1/3 cup honey, and 2 tbsp tamari. Note: Starting with a cold pan allows the honey to dissolve gradually as the temperature rises.
  2. Infuse the aromatics. Stir in the 1 tbsp minced garlic, 1 tsp grated ginger, 1.5 tbsp red chili flakes, and 1/4 tsp smoked paprika.
  3. Initiate the simmer. Bring the mixture to a gentle boil, then immediately reduce to a simmer. Cook for 10 minutes until the liquid reduces by about a third and smells spicy and sweet.
  4. Prepare the slurry. In a small bowl, whisk the 1.5 tbsp cornstarch with 2 tbsp cold water until completely smooth. Note: This step is crucial for avoiding white streaks in your finished sauce.
  5. Thicken the liquid. Slowly pour the cornstarch slurry into the simmering sauce while whisking constantly. Whisk for 1 minute until the sauce transforms from cloudy to clear and glossy.
  6. Verify the consistency. Dip a spoon into the sauce; it should coat the back without immediately running off.
  7. Remove from heat. Take the pan off the burner as soon as the desired thickness is reached. Note: The sauce will continue to thicken significantly as it cools.
  8. Cool completely. Let the sauce sit at room temperature for at least 30 minutes. Wait until you see the chili flakes suspended perfectly in the jelly like liquid.
  9. Jar and seal. Transfer the cooled sauce to a clean glass jar.