Spicy Hoisin Glaze
By Keith DresserPublished on August 7, 2013
Time
15 minutes
Yield
Makes about 2/3 cup
Ingredients
2 tablespoons rice vinegar 1 teaspoon cornstarch ⅓ cup hoisin sauce 2 tablespoons light corn syrup 1 - 2 tablespoons Sriracha sauce 1 teaspoon grated fresh ginger ¼ teaspoon five-spice powder
Before You Begin
For a spicier glaze, use the larger amount of Sriracha sauce.
Instructions
- Whisk vinegar and cornstarch together in small saucepan until cornstarch has dissolved. Whisk in hoisin, corn syrup, Sriracha, ginger, and five-spice powder. Bring mixture to boil over high heat. Cook, stirring constantly, until thickened, about 1 minute. Transfer glaze to bowl.
Time
15 minutesYield
Makes about 2/3 cupIngredients
2 tablespoons rice vinegar
1 teaspoon cornstarch
⅓ cup hoisin sauce
2 tablespoons light corn syrup
1 - 2 tablespoons Sriracha sauce
1 teaspoon grated fresh ginger
¼ teaspoon five-spice powder
Ingredients
2 tablespoons rice vinegar
1 teaspoon cornstarch
⅓ cup hoisin sauce
2 tablespoons light corn syrup
1 - 2 tablespoons Sriracha sauce
1 teaspoon grated fresh ginger
¼ teaspoon five-spice powder
Ingredients
2 tablespoons rice vinegar
1 teaspoon cornstarch
⅓ cup hoisin sauce
2 tablespoons light corn syrup
1 - 2 tablespoons Sriracha sauce
1 teaspoon grated fresh ginger
¼ teaspoon five-spice powder
Why This Recipe Works
We use a small amount of corn syrup, which is less sweet than other sweeteners, to provide viscosity but not a lot of sweetness.
Before You Begin
For a spicier glaze, use the larger amount of Sriracha sauce.
Instructions
- Whisk vinegar and cornstarch together in small saucepan until cornstarch has dissolved. Whisk in hoisin, corn syrup, Sriracha, ginger, and five-spice powder. Bring mixture to boil over high heat. Cook, stirring constantly, until thickened, about 1 minute. Transfer glaze to bowl.
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