Ingredients:

  • 2 tbsp garlic powder
  • 1 tbsp ground ginger
  • 1 tsp ground white pepper
  • 1 tsp onion powder
  • 1 tsp fine sea salt
  • 1/2 tsp ground black pepper
  • 1/4 cup reduced-sodium soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp coconut sugar
  • 1 tbsp cornstarch
  • 2 tbsp water

Instructions:

  1. Whisk together the garlic powder, ginger, white pepper, onion powder, salt, and black pepper in a small bowl until the colors are uniform and no clumps remain.
  2. In a separate vessel, combine the reduced-sodium soy sauce, apple cider vinegar, and coconut sugar.
  3. Slowly whisk the cornstarch and water into the liquid mixture until it is completely smooth and the cornstarch has dissolved without lumps.
  4. Whisk the dry seasoning mix, minus about 1 teaspoon set aside for the chicken, into the liquid slurry vigorously until the spices are fully incorporated and the mixture is smooth; it will thicken once heated in the pan.