Step aside wasabi, it’s time to spice up soy sauce in chili pepper style. This Sriracha soy sauce recipe is so simple, yet so very delicious. The Sriracha sauce heat is tempered (just slightly) with the sweetness of brown sugar added to the sauce. That brown sugar also helps control the tomato tang on top of the salty tang of soy.
Try Sriracha soy sauce as a dipper for sushi or egg rolls You can also use it as a drizzle on veggies or as a pairing next to Sriracha peanut sauce with chicken satay. From a balancing standpoint, it’s not recommended to lessen or increase the Sriracha. If you want more spiciness, try adding a small pinch of cayenne (it has an overall neutral flavor, just adds heat.)
Like this recipe? You’ll love these too:
- Homemade Yum Yum Sauce: The popular steak sauce DIY’d.
- Homemade Yakiniku Sauce: A delicious alternative for BBQ.
- Sriracha Lime Sauce: The lime adds a tasty tang to the chili garlic flavor.
Sriracha Soy Sauce
Sweet, tangy, and spicy
Ingredients
- 1/4 cup soy sauce
- 1 tablespoon Sriracha sauce
- 1 tablespoon brown sugar
Instructions
- Add all ingredients in a mixing bowl, and stir until fully combined.
Notes
Adjust your Sriracha and brown sugar to taste – it may take minor adjustments to get your preferred flavor leveling of spice to sweet.
If you prefer things spicier without the additional tomato and garlic from the Sriracha sauce – use a pinch of cayenne pepper instead. It’s relatively neutral flavor is a terrific heat enhancer without overdoing it with the other ingredients in the hot sauce.
Nutrition
Calories: 10kcalCarbohydrates: 1gSodium: 448mgPotassium: 15mgSugar: 1gVitamin C: 1.2mgCalcium: 1mgIron: 0.2mg
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