1/3 c Honey
1 T Soy Sauce
1/2 t Ginger
3 T Rice Wine Vinegar
2 T Asian Chili Sauce
1/4 c Water
1 t Sirarcha Sauce, Optional.
It's very hot so you might want to try less the first time.
Combine all ingredients in a small sauce pan on medium heat.
Reduce to a simmer and let it reduce down to where has thickened
and the sauce will coat the back of a metal spoon.
I will use this as a dipping sauce for chicken or prawns. As a dressing for Chinese chicken
salad and as a glaze over chicken breasts and thighs.