1/4 c Soy sauce
1 c water
1 tsp ginger powder
1/2 tsp garlic powder
5 tbsp brown sugar
2 tbsp flour
1/4 c cold water
1 tbsp honey
1 tsp Sriracha hot sauce
The optional ingredients are used depending on the type of sauce you want. If you want it really sweet, use the honey. If you want it spicy, use the hot sauce. If you want it really sweet & spicy, use both.
In a measuring cup (or something you can easily pour controlled amounts from) mix the flour and cold water together until the flour is completely dissolved and set aside.
In a sauce pan, mix the remaining ingredients together and put over medium-low heat, slowly stirring continuously. As the sauce starts to get warmer, slowly stir in ~1/2 of the flour & water mixture. As the temperature of the sauce increases, it should slowly start to thicken. (if it doesn’t get thick enough, add more of the flour and water mix.) Once it’s reached the desired consistency, remove from heat and continue to stir for a minute. Let mix cool and it can be stored in a jar in the refrigerator.
I was able to keep mine for ~2.5wks (until it was gone) and it was still good, as in tasty and not separated.
This is a very sweet sauce. I’ll be trying other variations and I will add more recipes when I find good combinations. My next attempt will be to cut down the sweetness and add a little kick to the sauce. ↩