Honey Sriracha Sauce
Honey sriracha sauce is the perfect balance of sweet, salty and spicy and is such a great dip or sauce. This sriracha honey sauce is easy to make with just 4 ingredients. Ready in about 15 minutes and great for meal prep!
If you love to make your own homemade sauces, you should also try Chipotle Honey Sauce or Homemade Sweet and Sour Sauce.
Why you will love this recipe
- Easy to make – this honey sriracha sauce could not be easier to make. Simply measure out the ingredients, bring them to a boil on the stove and simmer until thick. So easy!
- Simple ingredients – this spicy honey has just 4 ingredients, all of which are easy to find and you likely have on hand right now. These ingredients are considered pantry staples in my house so I can make this sriracha sauce anytime.
- Versatile – use this sriracha honey sauce in so many ways. Use it as a dip for things like chicken nuggets or fries or use it as a sauce for chicken wings, veggies, or in your favorite stir fry.
- Freezes well – this recipe is great to double or even triple for meal prep. The sauce only lasts about 5 days in the fridge but can easily be frozen for up to 2 months.
Ingredients
- Honey – use whatever kind of honey you have on hand for this recipe. Note: Since you are heating up the honey, you will lose most of the benefits from local honey, so this is a good time to use a honey bear (which can save money). If you want to make this vegan, you can use maple syrup.
- Sriracha – sriracha is a super popular spicy condiment that is usually associated with Asian food. It made with red chili peppers, sugar, garlic, salt and vinegar. You can usually find sriracha in most grocery stores and it’s a great way to add spice to any meal.
- Coconut aminos – coconut aminos are the soy free and gluten free alternative to soy sauce. They add a deep level of flavor to the sauce and help to provide it just enough salt to balance out the sauce. You can also use gluten free tamari or soy sauce if you are not gluten free.
- Rice wine vinegar – rice wine vinegar provides some acid to the sauce, which helps to balance out the sweet and spicy flavors. If you don’t have rice wine vinegar, you can also use the juice from 1 lime.
How to make honey sriracha sauce
In a small saucepan add the honey, sriracha, coconut aminos and rice wine vinegar. Put over medium high heat and stir well.
Bring the mixture to a boil and allow to boil for 3-4 minutes before turning down to medium low heat and simmering for 5-10 minutes, stirring regularly. Note: The longer you simmer the sauce, the thicker it will be.
Top tips
- The longer hot honey sauce simmers, the thicker the sauce gets. If you find that the sauce gets too thick, you can add water, 1 tablespoon at a time.
- The sauce will taste spicier when hot, as it cools it gets slightly sweeter.
- Use as a sauce, dip or marinade. To use this sriracha sauce as a marinade, you only have to bring it to a boil then turn off the heat. You don’t want it to be too thick.
- Change how spicy this honey sriracha sauce is. If you want a spicier sauce, reducing the amount of honey from 1/3 cup to ¼ cup and add an extra tablespoon of sriracha. If you want the sauce to be less spicy, reduce the sriracha from ½ cup to 1/3 cup.
- As the sauce rests in the fridge, it can thicken even more. To thin it out, put the sauce over low heat and stir well. Add water 1 tablespoon at a time until it reaches the desired consistency.
- Great for meal prep: you can easily double the recipe and freeze half for later in the month.
Ways to use sriracha honey sauce
As a sauce for chicken, tofu, shrimp, salmon, or chickpeas
As a marinade for chicken, shrimp, salmon, tofu
Drizzle over your favorite stir fry for added flavor and spice
As a dip for breaded cauliflower, tofu, shrimp, roasted vegetables, spring rolls, chicken fingers, fries, tater tots and more
As a sauce for wings or meatballs
Common questions
Is honey sriracha spicy?
This sriracha honey sauce is slightly spicy and sweet. If you want the sauce to be less spicy, use less sriracha sauce or more honey.
Why does this sauce need to be boiled?
To make this a sticky sweet sauce, you need to boil the sauce to help to thicken it and reduce off any excess liquid. The sriracha honey sauce will get thicker the longer it boils, just be sure to stir the sauce regularly.
What is sriracha?
Sriracha is a spicy condiment that is usually made from red chili peppers, sugar, garlic, salt and vinegar.
You can also find sriracha sweetened with things like dates or even raisins instead of sugar if you are limiting your added sugars. If you are hoping to find a naturally sweetened sriracha sauce, I recommend Yellowbird sriracha.
Can you make this vegan?
If you want to make a sweet sriracha sauce without using honey, you can use maple syrup in place of honey. The maple syrup will give the sauce the same balance of sweet, salty and savory but will have a slightly different flavor than using honey.
Can you double the recipe?
This sriracha honey sauce is easy to double or triple, just be sure to use a larger pot so that the sauce doesn’t boil over. You can store the leftovers in the fridge for up to 5 days or freeze for up to 2 months.
Storing leftovers
Fridge: Store any leftover honey sriracha sauce in the fridge for up to 5 days. Use right out of the fridge or thin out on the stove over low heat.
Freezer: Allow the sauce to cool completely before putting it in a freezer safe container. I recommend freezing in ice cube molds or ½ cup Soupercubes to make it easy to defrost only what you need. Defrost in the fridge for a few hours or in a covered saucepan over low heat, stirring occasionally.
Substitutions
Sriracha – sriracha is one of the main ingredients in this sauce. You could also use chili garlic sauce (however this will change the flavor). I haven’t tested this with using hot sauce in place of the sriracha.
Honey – you can also use maple syrup or agave in place of the honey. The flavor will be slightly different though.
Coconut aminos – You can use gluten free tamari or soy sauce in place of coconut aminos. Note that the coconut aminos are slightly less salty and a little sweeter than soy sauce, so you may want to start with just 3 tablespoons of soy.
Rice wine vinegar – use the juice from 1 lime or lemon in place of the rice wine vinegar.
If you love this recipe, you should try
Honey Sriracha Sauce
Ingredients
- 1/2 cup sriracha
- 1/3 cup honey
- 1/4 cup coconut aminos
- 2 tbsp rice wine vinegar
Instructions
- Measure out the ingredients into a small saucepan.
- Put over medium high heat and stir well regularly. Bring to a boil and allow it to boil for 5 minutes.
- Reduce the heat to medium low heat and continue to simmer 5 – 10 more minutes.
Notes
- The longer hot honey sauce simmers, the thicker the sauce gets. If you find that the sauce gets too thick, you can add water, 1 tablespoon at a time.
- The sauce will taste spicier when hot, as it cools it gets slightly sweeter.
- Use as a sauce, dip or marinade. To use this sriracha sauce as a marinade, you only have to bring it to a boil then turn off the heat. You don’t want it to be too thick.
- Change how spicy this honey sriracha sauce is. If you want a spicier sauce, reducing the amount of honey from 1/3 cup to ¼ cup and add an extra tablespoon of sriracha. If you want the sauce to be less spicy, reduce the sriracha from ½ cup to 1/3 cup.
- As the sauce rests in the fridge, it can thicken even more. To thin it out, put the sauce over low heat and stir well. Add water 1 tablespoon at a time until it reaches the desired consistency.
- Great for meal prep: you can easily double the recipe and freeze half for later in the month.
