In a small saucepan over medium-low heat, add the neutral oil. Once shimmering (about 20–30 seconds), add the minced garlic and grated ginger. Cook, stirring constantly, for 30–45 seconds until fragrant but not browned.

Combine liquids

Add the honey, sriracha, soy sauce, rice vinegar, lime juice and 2 tablespoons water to the saucepan. Stir to combine and bring the mixture to a gentle simmer over medium-low heat.

Adjust seasoning

Taste carefully (sriracha and soy add salt and heat). Add 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. If you want it tangier, add up to 1/2 tablespoon more rice vinegar or lime juice to taste.

Optional thickening

If you prefer a thicker glaze, make a slurry by whisking 1 teaspoon cornstarch into 1 teaspoon cold water until smooth. Slowly whisk the slurry into the simmering sauce and continue to cook for 1–2 minutes until the sauce thickens to a glaze consistency. Remove from heat.

Cool and store

Let the sauce cool slightly. It will thicken more as it cools. Use immediately as a glaze or dipping sauce, or transfer to a jar and refrigerate for up to 2 weeks. Reheat gently before using.

Garnish

If using, sprinkle toasted sesame seeds and chopped scallions over the glazed food or into the sauce just before serving.