Ingredients

The following ingredients have 4 Servings
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey (or more for sweeter)
  • 1 tablespoon chili garlic sauce
  • 1/2 tablespoon ground ginger (fresh minced ginger is good, too)
  • 1 teaspoon garlic powder (fresh minced garlic is good, too)
  • 1 teaspoon sriracha (or more to taste)
  • 1 teaspoon crushed red pepper flakes
  • 1/2 cup chicken stock
  • 1-2 tablespoons cornstarch (optional, for thickening)
  • 1/4 - 1/2 teaspoon szechuan peppercorns (lightly toasted and ground (or to taste - or use black peppercorns instead))
  • 1/2 - 1 teaspoon Chinese 5 spice

Instruction

  • Whisk all of the ingredients except the cornstarch together in a small pot. You can blend them in a food processor or blender if you'd like.
  • Bring the pot to a boil, then reduce the heat and simmer for 3 minutes.
  • If you'd like to thicken it, dissolve 1 tablespoon cornstarch in 2 tablespoons of water until well mixed. Stir it into the szechuan sauce and stir until it thickens up, 2-3 minutes. For thicker szechuan sauce, use 2 tablespoons cornstarch.
  • Cool and serve.