This easy honey sriracha sauce is sweet, spicy, and garlicky, made with just 5 ingredients in about 15 minutes, and it's the sauce I put on everything from shrimp to Brussels sprouts.
Recipe at a glance
- 📋 Recipe name: Honey Sriracha Sauce
- 👥 Servings: About ¾ cup
- ⏲️ Total time: 15 minutes
- 🍴 Best for: A glaze, dipping sauce, drizzle, or marinade
- 🥘 Main ingredients: Sriracha, honey, soy sauce
- 🔥 Cooking method: Stovetop
- 👩🏼🍳 Flavor profile: Sweet, spicy, garlicky, a little tangy
- ⭐️ Difficulty: Easy
Jump to:
Honey sriracha sauce is my not-so-secret weapon in the kitchen. I love anything sweet and spicy, and this one hits every note: heat from the sriracha, sweetness from the honey, a salty kick from soy sauce, and a little tang from rice vinegar.
Making it at home means you know exactly what's going in it, and it tastes better than anything from a bottle. I've been known to eat it by the spoonful, so no judgment here if you do too.
What makes this recipe unique
- Simmered, not just stirred. A quick simmer turns it into a thick, glossy glaze that actually sticks to your shrimp, chicken, or veggies.
- Soy sauce and rice vinegar. Most honey sriracha sauces are just two ingredients. These two add savory depth and a little tang, so it tastes like takeout.
- 5 pantry ingredients. You probably have everything already.
- Hot or cold. Brush it on warm as a glaze, or chill it for a dipping sauce.
- Easy to adjust. Add more sriracha for heat, or more honey to make it sweeter.
Ingredients
FAQs
It has a kick, but the honey mellows it out a lot. If you're sensitive to heat, start with ¼ cup of sriracha.
Nope! You can just whisk it and use it as a thinner dipping sauce. Simmering it is what thickens it into a glaze.
Any sriracha works. My favorite is Yellowbird because I love its short ingredient list.
How to make
- Whisk. Add the sriracha, honey, soy sauce, rice vinegar, and minced garlic to a small bowl. Whisk until the honey is fully mixed in.
- Bring to a boil. Pour it into a small saucepan and heat it over medium-high heat, stirring, until it starts to bubble.
- Simmer to thicken. Turn the heat down to medium and let it gently boil for 5 to 10 minutes, until it coats the back of a spoon.
Kaleena's Tips
- Honey can bubble up fast, so keep it at a gentle boil and stir now and then so it doesn't scorch.
- It thickens a lot as it cools. Pull it when it coats a spoon, not when it looks like syrup.
- To make this sauce less spicy, use less sriracha. I would use ¼ cup of sriracha instead of ⅓ cup.
- To make this sauce sweeter, add more honey. I would add ½ cup of honey instead of ⅓ cup.
Variations and Substitutions
Variations
- Hot honey sriracha: Swap in hot honey for even more heat.
- Honey garlic sriracha: Double the garlic.
- Honey sriracha lime: Stir in the juice of half a lime at the end.
- Sriracha mayo: Mix the cooled sauce with mayo for a creamy dip.
- Less spicy: Use ¼ cup sriracha. Sweeter: Use ½ cup honey.
Substitutions
- Soy sauce: Tamari, coconut aminos, or Worcestershire
- Honey: Maple syrup
- Fresh garlic: 1 teaspoon garlic powder
- Rice vinegar: Apple cider vinegar
What to serve with
Here are some great recipes and ways to use this sticky sauce.
- Glaze: honey sriracha shrimp, chicken thighs, wings, salmon, or meatballs
- Dip: coconut shrimp, chicken tenders, fries, egg rolls, or spring rolls
- Drizzle: roasted or air fryer Brussels sprouts and sweet potatoes, rice bowls
- Dressing: Cool it and toss it with a salad
Storing and reheating
Store leftover sauce in an airtight jar in the fridge for up to 2 weeks. It's great cold as a dip, or warm it up in the microwave or a small saucepan to use as a glaze.
If you make this recipe, I'd love to hear what you think! Leave a star rating or drop a comment below. Your feedback means so much to me! And if you snap a photo, tag me on Instagram at @kaleenas.kitchen so I can see your version!
Recipe
Easy Honey Sriracha Sauce (5 Ingredients, 15 Minutes)
EQUIPMENT NEEDED
- Whisk
- Small saucepan
Ingredients
- ⅓ cup Sriracha
- ⅓ cup Honey
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 2 garlic cloves finely minced
Instructions
- Add the sriracha, honey, soy sauce, rice vinegar, and garlic to a small bowl and whisk until the honey is fully mixed in.
- Pour into a small saucepan and bring to a boil over medium-high heat, stirring.
- Reduce the heat to medium and simmer for 5 to 10 minutes, stirring now and then, until the sauce coats the back of a spoon. Watch it closely, because honey can bubble up quickly.
- Remove from the heat and let it cool slightly. It will keep thickening as it cools.
Notes
- Less spicy: Use ¼ cup sriracha.
- Sweeter: Use ½ cup honey.
- No-cook: Just whisk and serve as a thinner dipping sauce.
- Storage: Keep in an airtight jar in the fridge for up to 2 weeks.
Nutrition
*nutrition information is an approximate
Share this recipe on Facebook
Leave a Comment