This is a Quick Honey Garlic Sauce Recipe that can come in handy. It is put together and brought to a boil before removing and letting it cool. It makes for a very decent thin Honey Garlic Sauce. More like a syrup that can be used for glazing meats, or glazing Ribs after they are cooked. Also, as a dipping sauce. You can thicken the sauce, which is optional.
It was one of the first Honey Garlic Sauces that I started experimenting with. Since then, I have developed what I believe to be a superior Honey Garlic Sauce like I remember from one of my favorite Chinese Restaurants for Short Ribs.
VH Honey Garlic Sauce Ingredients
INGREDIENTS SUGAR, WATER, HONEY, MOLASSES, DEHYDRATED GARLIC, SALT, CARAMEL, HYDROLYZED SOY PROTEIN, CORN SYRUP, CLUCOSE-FRUCTOSE, CITRIC ACID, SODIUM BENZONATE. CONTAINS: SOY
Ingredients for Quick Honey Garlic Sauce
Sugar, Water, Soy Sauce, Ketchup, Garlic, Molasses, Rice Vinegar, Sea Salt, Ginger.
Sugar
While this recipe combines sugar and water to substitute for the Honey in “Honey” Garlic Sauce, and I usually always make it this way. You can certainly add in about 1/2 C Honey in place of the Sugar & Water. Or a bit less than 1/2 C because Honey is a bit sweeter, adjust how you see fit. Even adding a bit of water to get the consistency desired.
Brown Sugar can also be used. In that case, omit the Molasses since the brown sugar will already contain this.
Garlic
The Garlic I prefer to use is from Aioli. Although you can just add minced Garlic, I often do as a quick throw together. However, I find that the Aioli disperses the Garlic Flavor much more powerfully. Add as much Aioli or Garlic as desired.
If using Garlic Cloves, then they can be minced, chopped or crushed. Depending on if you want to see the bits of garlic or not. I have made this with about 1 Tbl of Dehydrated Garlic Flakes, which works just as well.
How to Thicken Honey Garlic Sauce
This Quick Honey Garlic Sauce is at a thin consistency meant for dipping or glazing meats. It is made up simply by combining the ingredients, bringing it to a boil and removing from the heat. Originally, it is made without any thickeners at all. However, It can be made thicker either through reduction or with a Starch Slurry.
Reduction
The sauce can be brought to a boil and then the heat reduced to medium and simmered for about 5 minutes. Then allowed to cool. As it cools, it will get thicker.
This evaporates the water and caramelizes the sugar, creating a sauce with a Honey consistency. Adjust the times for how thin or thick you want. Keep in mind that it will thicken more as it cools.
If after you have reduced it and find it is too thick, just add some water until you get the right consistency.
Starch
Either Potato Starch or Cornstarch can be added. If you made this sauce before and know that you want it thicker and how much to add for your preferred consistency. Then add just the Starch at the beginning and cook just until thickened. Else make a slurry with equal amounts of Starch & Water and add it to the cooled down sauce over medium heat. Mix well just until it has thickened and remove from the heat.
If you add the Slurry right after it has boiled. The high heat will break the thickening. Always allow it to cool completely and then add the slurry. Bring it to temp over medium heat just until it is thickened and set it aside.
Honey Garlic Meatballs
Whenever making Honey Garlic Meatballs, this is the sauce that is used. With the meatballs made up in advance or using store-bought meatballs. This comes together pretty quick and can be served over Steamed Rice or Fried Rice or a toothpick inserted into each meatball to present as an appetizer tray. Although, you may want to thicken the sauce.
Honey Garlic Chicken
Used for Honey Garlic Chicken using Chicken Legs, Thighs, or Quaters.
Honey Garlic Wings
Used for Chicken Wings to make Honey Garlic Chicken Wings.
Honey Garlic Boneless Pork Wings
This quick Honey Garlic sauce is also used to toss Boneless Pork Wings in to make Boneless Honey Garlic Pork Wings.
Ingredients
- 1 C Sugar
- 1/2 C Water
- 2 Tbl Soy Sauce & Ketchup
- 2-3 Cloves Garlic - minced, chopped or crushed
- 1 tsp Molasses - or Hoisin Sauce
- 1 tsp Rice Vinegar - or more
- 1/2 tsp Sea Salt
- 1/8 tsp Ginger - or more
Instructions
- Combine all Ingredients together. Bring to a boil while whisking. Be careful this will boil over very fast, so keep an eye on it and remove from heat when starting to boil over.
- Once boiling, remove the Pot from the burner and allow to cool down.
- For a thicker sauce, reduce the heat to medium after the sauce has started to boil and simmer for about 5 minutes. Always keep an eye on it for boiling over.