Sticky Mule Sauce 4oz Recipe
Make Sticky Mule Sauce 4oz Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sauce Base
Flavor Enhancers
Thickening Agent
Method
Prepare Sauce Base
- 1
Combine Base Ingredients
In a medium saucepan over medium heat, combine the soy sauce, apple cider vinegar, and brown sugar. Stir until the sugar is completely dissolved.
Add Flavor Enhancers
- 2
Incorporate Aromatics
Mince the garlic cloves and add them to the saucepan along with the grated ginger, chili flakes, and black pepper. Stir well to combine.
- 3
Add Sesame Oil
Drizzle in the sesame oil and continue to simmer the mixture for about 5-7 minutes, allowing the flavors to meld together.
Thicken Sauce
- 4
Make a Slurry
In a small bowl, mix the cornstarch with water until smooth. This will be your thickening agent.
- 5
Thicken the Sauce
Slowly pour the cornstarch slurry into the saucepan while continuously stirring. Allow the sauce to simmer for an additional 2-3 minutes, or until it has thickened to your desired consistency.
Cool and Store
- 6
Cool Down
Remove the saucepan from heat and let the sauce cool to room temperature.
- 7
Bottle It Up
Once cooled, transfer the sticky mule sauce into a clean 4oz bottle or jar and seal tightly. Store in the refrigerator for up to two weeks.