Follow these steps for perfect results
soy sauce
white vinegar
water
white sugar
light corn syrup
cider vinegar
ground black pepper
yeast extract spread (such as Marmite(R))
sesame oil
garlic powder
onion powder
ground ginger
cornstarch
xanthan gum
Combine soy sauce, white vinegar, water, sugar, corn syrup, cider vinegar, pepper, yeast extract spread, sesame oil, garlic powder, onion powder, and ginger in a bowl.
Mix well and pour the sauce into a pot.
Pour 1/4 cup of sauce into a small bowl.
Add cornstarch and mix until dissolved, then add back to the main sauce pot.
Pour another 1/4 cup of sauce into the bowl.
Add xanthan gum. Mix well and pour through a strainer back into the main sauce pot.
Heat the pot of sauce over medium heat.
Cook, whisking briskly, until gooey and thickened, about 6 to 10 minutes.
Strain the sauce into a container.
Cover with plastic wrap and let cool completely before serving.
Expert advice for the best results
Adjust the amount of sugar and vinegar to taste.
For a spicier sauce, add a pinch of red pepper flakes.
Store in an airtight container in the refrigerator for up to a week.
Everything you need to know before you start
5 minutes
Can be made ahead and stored in the refrigerator.
Serve in a small bowl alongside the main dish.
Serve with chicken nuggets or tenders
Use as a stir-fry sauce
Drizzle over rice or noodles
To complement the sweetness and saltiness.
Off-dry Riesling to balance the savory notes.
Discover the story behind this recipe
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