You know the one. Ten years of internet demand and McDonald's still won't bring it back properly. So we make it at home. Ten minutes, one pot, ingredients you probably already have.
Makes about 1 cup · Cook 10 min
Ingredients
- 240 ml water
- 120 ml (½ cup) soy sauce
- 120 ml water (extra, for the slurry)
- 100 g (½ cup) brown sugar
- 60 ml (¼ cup) rice vinegar or apple cider vinegar
- 2 tbsp ginger paste (or fresh grated)
- 1 tbsp minced garlic
- 1 tbsp cornflour
- ¼ tsp sesame oil
- ⅛ tsp salt
- Optional: pinch of chilli flakes
Method
- Combine 240 ml water, soy sauce, brown sugar, vinegar, ginger, garlic, sesame oil, salt, and chilli flakes (if using) in a small saucepan. Bring to a simmer.
- Mix the cornflour into the extra 120 ml cold water until smooth — no lumps.
- Slowly whisk the cornflour slurry into the simmering sauce. Keep whisking for 60 seconds until it turns glossy and coats the back of a spoon.
- Off the heat. It thickens more as it cools.
- Store in a clean jar in the fridge for up to two weeks.
Serve it in wooden dip bowls
Small wooden pinch bowls are the move for a spread of dipping sauces — no plastic, no clatter, just warm timber alongside crispy chicken. The Acacia Wood Bowl range includes a 10 cm bowl that's exactly this size.