Combine soy sauce, water, honey, brown sugar, vinegar, garlic, and ginger in a small saucepan. Bring to a gentle simmer over medium heat. Stir so nothing sticks and the scents start flirting with your nose.
Whisk in the cornstarch slurry. Keep stirring until the mixture thickens to a glossy glaze, about 2–3 minutes. Don’t let it boil hard or it’ll lose its shine.
Taste and adjust. Need more sweetness? Add a touch more honey. Need more tang? A splash of vinegar. Remember: you’re the boss of this sauce.
Remove from heat. The sauce will continue to thicken as it cools slightly. If it’s too thick, whisk in a splash of water.
Use immediately to glaze your protein or veggies, or store in the fridge for up to a week. Give it a quick reheat if it’s become a little shy in the fridge.
