Post by Darlene on May 22, 2013 19:17:25 GMT -5
Awesome with chicken! This is an excellent dipping sauce for breaded chicken tenders or for spooning over the top of grilled chicken.
4 teaspoons cornstarch
4 teaspoons rice vinegar (do not substitute with any other type of vinegar)
1/2 cup corn syrup
1/3 cup sugar
2 Tablespoons sriracha sauce (I use Huy Fong sriracha with the green lid)
1 Tablespoon soy sauce
1 teaspoon lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes (I use crushed japone chilis)
In small sauce pan, dissolve cornstarch in the rice vinegar. Add remaining ingredients, mix well, and slowly bring up to a simmer. Simmer for a couple of minutes, stirring frequently so it doesn't scorch. Remove from heat.
4 teaspoons cornstarch
4 teaspoons rice vinegar (do not substitute with any other type of vinegar)
1/2 cup corn syrup
1/3 cup sugar
2 Tablespoons sriracha sauce (I use Huy Fong sriracha with the green lid)
1 Tablespoon soy sauce
1 teaspoon lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes (I use crushed japone chilis)
In small sauce pan, dissolve cornstarch in the rice vinegar. Add remaining ingredients, mix well, and slowly bring up to a simmer. Simmer for a couple of minutes, stirring frequently so it doesn't scorch. Remove from heat.