Homemade Japanese Karaage Chicken Sauce

Start by gathering all your ingredients in one place. This way, you won't be rushing around looking for something while your sauce is on the stove.

In a small saucepan over medium heat, combine the soy sauce, honey, sake, and rice vinegar. Stir until the honey is completely dissolved. Remember, never let it come to a full boil. When making sauces, it's more about letting the flavors marry each other over time while keeping a watchful eye on it.

Add in the ginger and garlic to the saucepan. Let this mixture simmer for 2-3 minutes, stirring occasionally to ensure all the flavors are well combined. And yes, the aroma that this fusion gives off is quite mesmerizing, that's when you know you're on the right path.

Stir the cornstarch slurry into the saucepan a little at a time until you reach your desired thickness. The sauce should coat the back of a spoon but still run off in a smooth stream. Patience is the key here as adding too much at once can make the sauce too thick, and heating it too fast can make it lumpy.

Once the sauce has thickened, take the saucepan off the heat and let it cool. Garnish with sesame seeds if desired.

Keep this sauce in an airtight container in the refrigerator. It will last a few weeks, and is a convenient sauce ready to up the flavor game of any dish, especially those that require a little bit of crispy, sweet, and tangy twist.