Prep 5 mins
Cook 5 mins
We enjoy little dishes of dipping sauce when we serve Chinese food. This is excellent when serving dry ribs or crispy fried chicken balls and such. This recipe was passed along from a family member and is requested any time we have the ribs and chicken. I always double this recipe.
- 1 tablespoon oil
- 5 garlic cloves, minced very fine
- 3 tablespoons liquid honey (regular honey works well if put in the micro wave to 'melt')
- 1 tablespoon cornstarch (occasionally only use 1 teaspoon)
- 1 tablespoon water (to dislove the cornstarch)
- Add 1 tablespoon oil to pan.
- Add the finely minced garlic and lightly brown.
- Be very careful not to burn the garlic.
- Add 3 tablespoons honey.
- Dissolve 1 tablespoon corn starch in 1 tablespoon water to thicken sauce.
- (You may add a bit more water) Thicken and stir til nice and shiny.
- I often make ahead, refrigerate and warm in micro wave just before using.
- Keeps well at least a week.
A very nice sauce! I did add water to thin it down a bit and a pinch of salt to cut through the sweetness just a bit. Thanks for posting :) Made for PAC 2010.
Boy is this good. I've used it as a marinade, dipping sauce and a semi BBQ sauce. Worked well all around.
This sauce is incredible and so easy to make too. We loved the combination of garlic and honey. I happened to served it with chicken strips and it was wonderful. It's a versatile sauce that will go with not only Chinese food but would make a great sauce for vegetables too. Very nice, Gerry999. Thanks for sharing.