Honey sriracha sauce
by Honey Sriracha Sauce is the perfect blend of sweet, tangy, and spicy, and it’s ready in just 5 minutes! With no cooking required, simply stir and whisk the ingredients together to create a smooth, glossy sauce that’s sure to elevate any dish.
This versatile sauce is ideal as a dip, marinade, or drizzle. Whether you’re spicing up your favorite wings, adding a kick to grilled salmon, or dressing up a crispy chicken salad, this sweet and spicy sriracha sauce brings a delicious balance of flavors to your table.
Honey sriracha sauce ingredients
This sweet and spicy sriracha sauce is a perfect mix of sweet and spicy. Each ingredient plays a special role to make the sauce taste amazing!
- Sriracha: Brings the heat and a touch of tangy flavor, forming the spicy base of the sauce. I use Yellow Bird’s original Sriracha, sweetened with dates.
- Honey: Adds sweetness to balance the spiciness, creating a perfect harmony of flavors.
- Rice Vinegar: Provides a mild acidity that enhances the tanginess without overpowering the other flavors.
- Substitution: plum vinegar, or a touch of lime juice, lemon juice to taste.
- Soy Sauce: Contributes a savory umami depth, enriching the overall taste of the sauce.
- Substitution: coconut aminos (soy-free, gluten-free).
- Garlic Powder: Adds a subtle, earthy garlic flavor that compliments the spiciness and sweetness.
- Substitution: finely minced fresh garlic cloves for a more pungent and robust flavor.
- Aged Balsamic Vinegar: Offers a rich, complex sweetness with a touch of acidity, deepening the sauce’s flavor profile.
- Substitution: regular balsamic with a few pinches of brown sugar.
- Salt: Enhances all the flavors and ensures the sauce isn’t overly sweet or spicy.
- Neutral Flavored Oil (e.g., Avocado Oil): Helps emulsify the sauce, giving it a smooth and cohesive texture.
How to make honey sriracha sauce
This sriracha honey sauce is super easy to whisk together—no cooking needed! It comes out glossy with a perfect consistency, making it great for all your favorite dishes.
- Mix Ingredients: In a measuring cup, add sriracha, honey, rice vinegar, soy sauce, garlic powder, aged balsamic, and salt. Stir well until everything is combined.
- Emulsify: Slowly pour in the oil while whisking constantly until the sauce is smooth and glossy.
- Adjust Taste: Add more honey for sweetness, more sriracha for heat, or more vinegar for tanginess to suit your taste.
Ways to use sriracha honey sauce
This sriracha honey sauce is incredibly versatile! Here are some delicious ways to use it in your cooking, from marinades to dips and more.
- As a marinade: This sauce is perfect for marinating proteins like salmon—try it with my Honey Sriracha Salmon—or use it on chicken thighs, chicken breasts, shrimp, or even tofu.
- Dipping Sauce: Use this sauce as a dip for tasty sides like Honey Sriracha Brussel Sprouts, Honey Sriracha Wings, or Air Fryer Wonton Chips for a spicy-sweet kick.
- Dressing: Glaze it on top of crispy chicken, like my Honey Sriracha Chicken, or use it to add some zing to a Spicy Tuna Bowl.
- Stir Fry Sauce: Sriracha sauce and soy sauce pair perfectly for stir-fries—try it with bok choy, tofu puffs, or diced chicken or beef for a quick, flavorful meal.
Helpful tips
- Easily Double or Triple the Recipe: If you need more sauce, simply double or triple the ingredients. The recipe scales well without losing its balance of flavors.
- Customize to Your Taste: This sauce is easily customizable. Add more honey for extra sweetness, more sriracha for more heat, or a splash of extra vinegar if you like it tangier.
- Emulsify for Smoothness: When adding the oil, pour it in slowly while whisking constantly. This step is key to achieving a smooth, glossy sauce with a consistent texture.
- Versatile Sauce: This sauce works as a marinade, dip, dressing, or stir-fry sauce, making it a go-to in your kitchen for a variety of dishes.
- Storage Tip: Store in an airtight container in the refrigerator for up to a month. Shake well before each use to keep the sauce well-mixed.
FAQs
It’s moderately spicy—just a bit spicier than Frank’s Original Hot Sauce but less spicy than straight Sriracha or Tabasco. The best part about making it at home is that you can easily adjust the spiciness to your liking!
Honey Sriracha has a perfect balance of sweet and spicy flavors. The honey adds a natural sweetness that mellows out the heat from the Sriracha, creating a sauce that’s both tangy and slightly garlicky with a rich, smooth finish.
You can use apple cider vinegar or plum vinegar, but it may slightly alter the flavor. Rice vinegar is milder and complements the honey and sriracha well.
You’ll know the sauce is emulsified correctly when it’s smooth and glossy, with no visible separation of oil. If the sauce looks oily or separates, keep whisking until it all comes together into a uniform consistency.
Honey sriracha sauce recipe
Ingredients
- ¼ cup sriracha sauce
- 2 tbsp honey, or more for sweeter sauce
- 1.5 tbsp rice vinegar
- ½ tsp soy sauce
- ½ tsp garlic powder
- 1 tsp aged balsamic vinegar
- A small pinch Coarse sea salt
- 1 tbsp neutral flavored oil, e.g. avocado oil
Instructions
- Mix ingredients: In a measuring cup, add sriracha, honey, rice vinegar, soy sauce, garlic powder, aged balsamic, and salt. Stir well.
- Emulsify: Slowly pour in the oil while whisking constantly until the sauce is smooth.
- Adjust taste: Add more honey for sweetness, more sriracha for heat, or more vinegar for tanginess.
Notes
- Aged Balsamic Substitute: Aged balsamic vinegar is matured for years in wooden barrels, giving it a rich, sweet, and complex flavor—perfect for drizzling. Regular balsamic, often mixed with wine vinegar and aged for a shorter time, is sharper and more acidic. If substituting, add a few pinches of brown sugar to regular balsamic to mimic the sweetness.
- Storage: Store in an airtight glass jar in the fridge for up to 1 month. Shake well before using.
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