Honey Sesame Marinade

This sweet, sticky marinade is excellent with chicken or pork, but can also be used with steak, fish, tofu or even baked or roasted vegetables.

Ingredients

30 ml (2 tablespoons) low sodium soy sauce
1.5 grams (1 teaspoon) chilli flakes
80 ml (4 tablespoons) honey
10 ml (2teaspoons) Oyster sauce
3 grams (½ teaspoon) salt
0.3 grams (1/8 teaspoon) black pepper
15 ml (1 tablespoon) rice wine vinegar
5 ml (1 teaspoon) sesame oil
6 grams (2 teaspoons) corn starch
20 grams (2 Tablespoons) sesame seeds
3 spring onions, finely chopped
Water

Method

Heat a frypan over medium heat, add the sesame seeds and fry until aromatic. Remove from the heat and allow to cool.

In a bowl, add the soy sauce, honey, oyster sauce, vinegar and sesame oil, and stir well to combine.

Stir in the chilli flakes, salt, pepper and spring onions.

Slowly add the corn starch, stirring continuously, until the mixture thickens slightly.

Add the sesame seeds.

For meat such as chicken or pork, put the protein into a resealable container and pour over the marinade. Stir until all sides of the protein are covered. Seal the container and leave for at least 20 minutes, but preferably place in the fridge for several hours to deepen the flavour.

If using meat, use the marinade as a baste during grilling or baking. With vegetables, pour some marinade over the vegetables while cooking.

The marinade can also serve as a dipping sauce for chicken nuggets or spring rolls.

To make this marinade vegetarian, choose a vegetarian oyster sauce.

If using regular soy sauce instead of the low sodium variety, omit the salt.

For a marinade with a little more kick, increase the amount of pepper or add a dash of tabasco sauce.