In a small saucepan, combine honey, soy sauce, rice vinegar, garlic, ginger, and chili flakes. Whisk and bring to a gentle simmer. Don’t walk away—you want this to mingle, not boil over like dramatic theater.
Simmer for 3–5 minutes to let flavors fuse. If you’re using cornstarch for a thicker glaze, whisk the cornstarch with water in a separate cup, then whisk it in now. It’ll thicken fast, so watch the consistency.
Taste and adjust. Need more sweetness? Add a touch more honey. Want more tang? Splash in a bit more rice vinegar. Go ahead—make it your sauce, not a chemistry experiment.
Remove from heat. If you’re glazing meat or tofu, toss it in the pan with the sauce and glaze until glossy and sticky. If you’re serving as a dip, transfer to a bowl and let it cool slightly.
