Korean Fried Chicken Sauce

AuthorSara Bojarski Prep Time: 0:03:00
Cook Time: 0:05:00
Total Time: 0:08:00
Serving Size: Makes 1 Cup Ingredients
  • 1/2 Cup Low Sodium Soy Sauce
  • 2 T Rice Wine Vinegar
  • 1/4 Cup Mirin
  • 1/4 Cup Brown Sugar
  • 1 Teaspoon Gochugaru Korean Chili Flakes
  • 2 tsps Sesame Oil
  • 2 Garlic Cloves (minced)
  • 1 Tablespoon Cornstarch
  • In a small saucepan, combine all ingredients except the cornstarch. Place saucepan over a medium heat until it starts to boil - let cook over a low boil for 2-3 minutes, while stirring. You want to make sure the sugar has dissolved.
  • Meanwhile in a small bowl, mix your cornstarch with 1 Tablespoon of water until the cornstarch has dissolved to make a slurry.
  • While the sauce is still at a boil, pour your slurry into the sauce and cook the sauce another 2 minutes. Your sauce should be nice and thick. Remove from heat.