Ingredients:

  • 3 tablespoons soy sauce (low sodium preferred) (45 ml)
  • 2 tablespoons rice vinegar (30 ml)
  • 2 tablespoons Shaoxing wine (or dry sherry) (30 ml)
  • 2 tablespoons granulated sugar (30 grams)
  • 1 tablespoon cornstarch (8 grams)
  • 1 tablespoon sesame oil (15 ml)
  • 1 tablespoon hoisin sauce (15 grams)
  • 1 teaspoon ground ginger (2 grams)
  • 1 teaspoon garlic powder (2 grams)
  • ½ teaspoon red pepper flakes (or to taste) (1 gram)
  • ½ cup chicken broth (or vegetable broth) (120 ml)
  • 1 tablespoon vegetable oil (15 ml)
  • 1 clove garlic, minced (3 grams)

Instructions:

  1. In a small bowl, whisk together the soy sauce, rice vinegar, Shaoxing wine (or sherry), sugar, cornstarch, sesame oil, hoisin sauce, ginger, garlic powder, red pepper flakes, and chicken (or vegetable) broth until smooth. This is your sauce base.
  2. Heat the vegetable oil in a small saucepan over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant, but not burnt (garlic burns quickly!).
  3. Pour the sauce base into the saucepan with the garlic. Bring to a simmer, stirring constantly, until the sauce thickens. This should take about 3-5 minutes. Look for the sauce to coat the back of a spoon.
  4. Taste the sauce and adjust the seasonings as needed. Add more red pepper flakes for extra heat, a pinch of sugar for more sweetness, or a splash of soy sauce for more savory depth.
  5. Toss your cooked chicken (or tofu/veggies) in the sauce until evenly coated. Serve immediately.