Korean Fried Chicken Sauce
This is my take on the classic Korean fried chicken sauce. I like to add lots of green onion and garlic, and not cook this quite as long. The result is a sauce with those ingredients a little more in the flavor profile's forefront. Try to find Korean chili flakes and/or paste if you can. I've used them before and the flavor is great (and obviously more authentic), but if you can't, any hot chili flakes or paste will work.
ketchup
½
cup
green onions, minced
2
garlic, minced
4
cloves
lemon, juiced, or more to taste
1
honey
2
tablespoons
chile-garlic sauce (such as sambal), or to taste
1
tablespoon
red pepper flakes, or to taste
1
teaspoon
freshly ground black pepper, or to taste
½
teaspoon
water, or as needed
¼
cup
salt, or to taste
1
pinch
 Whisk ketchup, green onion, garlic, lemon juice, honey, chile-garlic sauce, red pepper flakes, and black pepper together in a saucepan over medium-high heat; add enough water to reach desired sauce consistency. Bring sauce to a simmer; reduce heat to medium-low, and simmer until thick and flavors blend, about 5 minutes. Cool to room temperature and season with salt.
