This honey sriracha sauce recipe is easy to make, and comes together in about 30 minutes. You’ll find it quickly grabbing a place in the “always on hand” category around your house, like my homemade ranch dressing.
There are a ton of uses for this sauce, and the smell when you make it is mouthwatering.Jump to Recipe
What Goes Best With Honey Sriracha Sauce?
This sweet and spicy honey sriracha sauce is the perfect compliment to grilled chicken or fish, pork and even veggies. I love this sauce on some air fryer brussels sprouts and chicken wings.
It’s also perfect as a dipping sauce for egg rolls and my personal guilty pleasure—pizza rolls. Damn I love those things!
The sky is the proverbial limit with this sauce, it’s just so versatile and the heat level can be adjusted to any preference with a simple adjustment in how much sriracha is used.
Can I Store Honey Sriracha Sauce?
Yes, in an airtight container this sauce keeps well for about a week in the refrigerator. In fact, I find the flavor is even better with this honey sriracha sauce on the second day, after the ingredients have had a chance to hang out together.
I store the sauce in a glass jar. The sriracha tends to stain some plastic containers, so try to avoid those if you can.
Ingredients For Honey Sriracha Sauce Recipe
- Honey: Honey is an ingredient I never skimp on. There are some sketchy folks in the honey business, so try to source your honey locally at a farmers market or from a reputable beekeeper like the folks over at Crown and Comb Honey.
- Sriracha: There are countless brands of this on the market, and they all seem to have a different level of heat. I find the Huy Fong brand (seemingly the most popular) to be fairly mild. The Texas Pete brand on the other hand, will burn you down if you use too much.
- Tamari: You can use soy sauce for this but I prefer the less salty and slightly thicker tamari sauce for this recipe.
- Garlic: Use fresh garlic here, not the pre-diced, jarred stuff. And, microplane the garlic. The flavor from garlic that’s been run over a microplane is much better for infusing into a sauce.
- Ginger: Just like the garlic, use fresh and run it over a microplane for the best flavor.
How To Make The Best Honey Sriracha Sauce
Prep Time: 10 minutes | Cook Time: 30 minutes | Serves: NA
½ cup honey 2 tbsp sriracha sauce, (more or less to heat preference)
3 tbsp tamari
2 tbsp rice vinegar
3 tbsp green onions, finely chopped
2 tbsp garlic, grated
2 tbsp ginger, grated
Step 1: Grate the ginger and garlic over a microplane. Grating them allows more flavor to infuse into the sauce than mincing them.
Step 2: Combine all ingredients into a small saucepan and place it over medium heat. Bring to a boil, whisking often. Reduce the heat to a simmer and continue cooking and whisking for ten minutes, allowing it to reduce.
Step 3: Remove the sauce from the heat, and set it aside. The sauce will thicken as it cools down to room temperature.
- ½ cup honey
- 2 tbsp sriracha sauce
- 3 tbsp tamari
- 2 tbsp rice vinegar
- 3 tbsp green onions finely chopped
- 2 tbsp fresh garlic grated
- 2 tbsp fresh ginger grated
- Grate the ginger and garlic over a microplane.
- Combine all ingredients into a small saucepan and place it over medium heat. Bring to a boil, whisking often. Reduce the heat to a simmer and continue cooking and whisking for ten minutes, allowing it to reduce.
- Remove the sauce from the heat, and set it aside. The sauce will thicken as it cools to room temperature.