Five-Spice Glaze

Five-Spice Glaze

A sticky, fragrant glaze balancing warm spice with tangy sweetness for glazed meats.

Total 20 min Makes 16 oz Calories 90/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Kosher

Allergens

Soy, Wheat, Sesame

This glaze simmers soy sauce, honey, and Chinese five-spice powder into a glossy, spoon-coating finish for roasted pork, chicken, or duck. A touch of rice vinegar and garlic keeps the sweetness in check, while a cornstarch slurry gives it enough body to cling to whatever it's brushed on.

Ingredients

  • 1/2 cup soy sauce
  • 1/2 cup honey
  • 1/4 cup packed brown sugar
  • 3 tablespoons rice vinegar
  • 2 tablespoons shaoxing wine
  • 2 teaspoons Chinese five-spice powder
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup water
  • 1 tablespoon cornstarch
  • 1/4 teaspoon toasted sesame oil

Method

  1. In a 6-quart saucepan, whisk together the soy sauce, honey, brown sugar, rice vinegar, shaoxing wine, five-spice powder, garlic, and ginger.

  2. Bring the mixture to a simmer over medium heat, stirring occasionally.

  3. In a small bowl, stir the water and cornstarch together until smooth, then whisk the slurry into the simmering glaze.

  4. Simmer, whisking occasionally, until the glaze thickens enough to coat the back of a spoon.

  5. Remove from heat and whisk in the toasted sesame oil.

  6. Cool to room temperature before brushing onto meats, or transfer to a jar and refrigerate until ready to use.

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Five-Spice Glaze

This glaze simmers soy sauce, honey, and Chinese five-spice powder into a glossy, spoon-coating finish for roasted pork, chicken, or duck. A touch of rice vinegar and garlic keeps the sweetness in check, while a cornstarch slurry gives it enough body to cling to whatever it's brushed on.

20 min 16 oz 90 cal

Ingredients

  • 1/2 cup soy sauce
  • 1/2 cup honey
  • 1/4 cup packed brown sugar
  • 3 tablespoons rice vinegar
  • 2 tablespoons shaoxing wine
  • 2 teaspoons Chinese five-spice powder
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup water
  • 1 tablespoon cornstarch
  • 1/4 teaspoon toasted sesame oil

Method

  1. 1

    In a 6-quart saucepan, whisk together the soy sauce, honey, brown sugar, rice vinegar, shaoxing wine, five-spice powder, garlic, and ginger.

  2. 2

    Bring the mixture to a simmer over medium heat, stirring occasionally.

  3. 3

    In a small bowl, stir the water and cornstarch together until smooth, then whisk the slurry into the simmering glaze.

  4. 4

    Simmer, whisking occasionally, until the glaze thickens enough to coat the back of a spoon.

  5. 5

    Remove from heat and whisk in the toasted sesame oil.

  6. 6

    Cool to room temperature before brushing onto meats, or transfer to a jar and refrigerate until ready to use.