1 Tbsp. cornstarch
1 Tbsp. cold water
½ c. white sugar
½ c. soy sauce
¼ c. cider vinegar
1 clove garlic, minced
½ tsp. ground ginger
¼ tsp. black pepper
In a medium saucepan, combine sugar, soy sauce, vinegar, garlic, ginger, and black pepper. We've talked about ginger before and you can use either ground ginger as directed or about 1 1/4 tsp. of fresh ginger. Believe it or not, in this recipe, I actually prefer ground ginger; it has a slightly different flavor that I think infuses better in the sauce than fresh ginger. That being said, I used fresh here because I had a bunch of minced ginger in my freezer and I didn't want it to go to waste. And the sauce came out great. So whatever works for you.
ANYWAY. I'm rambling. Combine your ingredients in the saucepan and bring to a boil over medium-high heat. While sauce is heating, combine cornstarch and cold water. When sauce comes to a full boil, add cornstarch mixture and stir until sauce is thickened and bubbly. Remove from heat and use any way you darn well please. You can store it in the fridge in an air-tight container for up to 2 weeks.
What makes this even better is that you can literally make this for pennies and, not trying to be Braggy Braggerson here (because hey, let's face it, I didn't make it up myself), I think it's better than anything you can buy at the store. I also like that it's a little thick, so it works well as a glaze or dipping sauce.
One thing I love it on is chicken thighs. You don't even have to marinate the chicken first (although marinating is certainly never a bad thing). Just heat up your grill and baste every 10 minutes or so until they're done, or you can do it in an oven heated to 425. Just line a baking sheet with foil and bake for about 40 minutes, basting regularly and turning the chicken halfway through.
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