Sweet Chili Soy Glaze

Sweet Chili Soy Glaze

A sticky, tangy glaze that balances chili heat with soy depth and a touch of sweetness.

Total 15 min Makes 16 oz Calories 55/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Wheat, Sesame

This glaze simmers soy sauce, garlic, and chili flakes with sugar and a splash of vinegar until thick and glossy. Brush it on grilled chicken, salmon, or roasted vegetables, or use it as a dipping sauce for dumplings and spring rolls. The cornstarch slurry gives it a clingy, lacquered finish that sets up nicely as it cools.

Ingredients

  • 3/4 cup soy sauce
  • 1/2 cup granulated sugar
  • 1/4 cup rice vinegar
  • 1/4 cup water
  • 3 tablespoons sweet chili sauce
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon cornstarch
  • 2 tablespoons water, cold
  • 1 teaspoon toasted sesame oil

Method

  1. In a 6-quart saucepan, whisk together the soy sauce, sugar, rice vinegar, water, sweet chili sauce, garlic, ginger, and red pepper flakes.

  2. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar fully dissolves.

  3. In a small bowl, stir together the cornstarch and cold water until smooth to make a slurry.

  4. Whisk the cornstarch slurry into the simmering sauce and continue cooking, stirring constantly, until the glaze thickens and turns glossy.

  5. Remove the glaze from heat and stir in the toasted sesame oil.

  6. Let the glaze cool to room temperature; it will continue to thicken slightly as it cools. Transfer to a jar for storage.

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★ 4.2 (1)

Sweet Chili Soy Glaze

This glaze simmers soy sauce, garlic, and chili flakes with sugar and a splash of vinegar until thick and glossy. Brush it on grilled chicken, salmon, or roasted vegetables, or use it as a dipping sauce for dumplings and spring rolls. The cornstarch slurry gives it a clingy, lacquered finish that sets up nicely as it cools.

15 min 16 oz 55 cal

Ingredients

  • 3/4 cup soy sauce
  • 1/2 cup granulated sugar
  • 1/4 cup rice vinegar
  • 1/4 cup water
  • 3 tablespoons sweet chili sauce
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon cornstarch
  • 2 tablespoons water, cold
  • 1 teaspoon toasted sesame oil

Method

  1. 1

    In a 6-quart saucepan, whisk together the soy sauce, sugar, rice vinegar, water, sweet chili sauce, garlic, ginger, and red pepper flakes.

  2. 2

    Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar fully dissolves.

  3. 3

    In a small bowl, stir together the cornstarch and cold water until smooth to make a slurry.

  4. 4

    Whisk the cornstarch slurry into the simmering sauce and continue cooking, stirring constantly, until the glaze thickens and turns glossy.

  5. 5

    Remove the glaze from heat and stir in the toasted sesame oil.

  6. 6

    Let the glaze cool to room temperature; it will continue to thicken slightly as it cools. Transfer to a jar for storage.