I use this sauce on crispy fried tofu but it would be just as tasty on chicken. It is heavily modified from a version circulating on the internet that had so much sugar it would be more suited to ice cream than the main course! However, suitably tweaked it is a really tasty sauce.
Drizzle it over your choice of fried protein and serve on rice with a salad to produce a quick and enjoyable meal.
1Combine the 1 cup of water, sugar, sherry/rice wine if using, soy sauce, honey, garlic and ginger in a small saucepan and bring to the boil over medium heat, stirring throughout.
2Gradually add the cornstarchmix to thicken the sauce as you wish – some people like their sauces thicker than others, so experiment a little!
1 cup water
1 ½ Tbsp brown sugar
2 Tbsp cooking sherry or rice wine (optional but it does add to the flavour)
¼ cup gluten free soy sauce
1 Tbsp honey
1 large clove of garlic, crushed
½-1tsp finely grated root ginger
2Tbsp maize cornflour mixed in ¼ cup cold water – you may not need all of this so add carefully when thickening the sauce