I reduced the maple syrup a little. Experiment with changing the balance of the sauce ingredients to give you different sauces. More Siracha adds spicy heat; less Siracha and syrup with more soy, garlic and miso ramps up the umami flavours; whilst upping the maple syrup makes it sweet and sticky. I also added a few roughly crushed pecans half way through adding some protein and bite. Delicious.
