Soy-Honey Glaze

Name: Soy-Honey Glaze
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1 cup (220 ml)
Cuisine: Asian
Ingredients: 1/2 cup (120 ml) Soy Sauce; 1/4 cup (60 ml) Honey; 2 Tbsp (30 ml) Rice Vinegar; 1 Tbsp minced (10 g) Ginger; 2 cloves minced Garlic; 1 tsp (5 ml) Sesame Oil

Independent adaptation of a publicly published Joanne Chang recipe. Not affiliated with, sponsored by, or endorsed by Joanne Chang.

GLAZE · CHICKEN WINGS, PORK & VEGETABLES

A glaze for chicken wings, pork & vegetables.

Joanne Chang's soy-honey glaze for chicken wings.

On the jar

SOY-HONEY GL

Method: stove
Yield: about 1 cup
Ingredients: 6

Stove sauce. Cook from the recipe

Ratio

Soy Sauce 120 mlHoney 60 mlRice Vinegar 30 mlSesame Oil 5 ml

Ingredients

Soy Sauce1/2 cup (120 ml)
Honey1/4 cup (60 ml)
Rice Vinegar2 Tbsp (30 ml)
Ginger1 Tbsp minced (10 g)
Garlic2 cloves minced
Sesame Oil1 tsp (5 ml)

Where it sits

One of 161 pan sauces in the catalog, with 6 ingredients against a median of 6.

The acid here is rice vinegar. In this category chefs also reach for lemon juice (12 recipes), red wine vinegar (9), and white wine (8).

The fat here is sesame oil. In this category chefs also reach for butter (30 recipes) and olive oil (23).

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Soy-Honey Glaze wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 3 stars · 5 national awards

Rice Wine Pan SauceNATIONAL AWARD WINNEROn the jar: SHAKING BEEF
Kung Pao SauceNATIONAL AWARD WINNEROn the jar: KUNG PAO
Ginger Soy GlazeNATIONAL AWARD WINNEROn the jar: GINGER-SOY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Taiwanese / Chinese-American baker-chef of Flour Bakery + Café and Myers + Chang in Boston; James Beard Outstanding Baker 2016. Pastry technique with Taiwanese and Chinese pantry notes at Myers + Chang.

Adapted from a Joanne Chang recipe (Myers+Chang / Flour kitchen).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Myers+Chang / Flour kitchen (published as “Soy-Honey Glaze”). Full citation lives in Provenance.

Companion jar