½ cup soy sauce

¼ cup honey

2 tbsp rice vinegar

2 cloves garlic, minced

1 tsp fresh ginger, grated

1 tbsp sriracha sauce (adjust to spice preference)

1 tbsp cornstarch

2 tbsp water

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In a small saucepan, combine soy sauce, honey, rice vinegar, garlic, ginger, and sriracha. Stir well.
In a separate bowl, mix cornstarch and water until smooth to create a slurry.
Place the saucepan over medium heat and bring to a gentle simmer, stirring occasionally.
Slowly whisk in the slurry, stirring constantly until the sauce thickens.
Remove from heat, let cool slightly, and serve immediately or store for later.

Adjust sriracha to control spice level.

For extra sweetness, add more honey or a sweetener of choice.

Add a teaspoon of sesame oil or lime juice for extra depth.

Store in the refrigerator for up to a week in an airtight container.

If too thick after storing, thin with a little water when reheating.