Sriracha bite with a touch of sweet…
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 temper 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.
If you like this recipe, be sure to take a look at our spicy teriyaki sauce and our homemade yakiniku sauce (delicious with BBQ!)
Prep Time: 5 minutes
Servings: 8 servings
Calories: 10kcal
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: 10kcal | Carbohydrates: 1g | Sodium: 448mg | Potassium: 15mg | Sugar: 1g | Vitamin C: 1.2mg | Calcium: 1mg | Iron: 0.2mg
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