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Sriracha Honey Recipe
Mary Johnson

Sriracha Honey Sauce

A quick sweet-and-spicy sauce made with honey, sriracha, and rice vinegar. Use it as a glaze, drizzle, dipping sauce, or finishing sauce for chicken, shrimp, vegetables, tofu, fries, and more.
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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings: 12
Course: Sauce
Cuisine: American
Calories: 77
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup honey
  • ¼ cup sriracha
  • 2 tablespoons rice vinegar
  • 1 tablespoon unsalted butter optional
  • 1 small garlic clove finely grated, optional
  • ¼ teaspoon kosher salt optional

Equipment

  • Small saucepan
  • Whisk
  • Measuring spoons and cups
  • Small heatproof bowl or storage container

Method
 

  1. Add the honey, sriracha, rice vinegar, and optional garlic to a small saucepan.
  2. Whisk until evenly combined.
  3. Warm over low to medium-low heat for 2–3 minutes, whisking occasionally. Do not boil.
  4. Remove from the heat and whisk in the optional butter until smooth and glossy.
  5. Let the sauce cool slightly, then taste and adjust. Add more honey for less heat, sriracha for more heat, or a little rice vinegar if it tastes too sweet.
  6. Serve warm as a glaze or dipping sauce, or let it cool completely for a thicker consistency.

Notes

  • For a thinner sauce: Whisk in 1 teaspoon of warm water at a time.
  • For a spicier sauce: Add extra sriracha gradually.
  • For a milder sauce: Increase the honey and reduce the sriracha.
  • For a brighter flavor: Replace some of the rice vinegar with fresh lime juice after removing the sauce from the heat.
  • For a savory glaze: Add 1–2 teaspoons soy sauce and reduce or omit the salt.
  • Storage: Refrigerate leftovers in a clean, covered container. Rewarm gently if the sauce becomes too thick.
  • Yield: About ¾ cup.
  • Total time: About 8 minutes.