Honey soy sauce is a glossy, sweet-and-savory sauce made from just a few pantry staples: soy sauce, honey, garlic, and often a splash of rice vinegar or ginger. It’s a versatile staple in many Asian-inspired kitchens, used as a marinade, stir-fry glaze, dipping sauce, or drizzle. This recipe balances the salty umami of soy with the floral sweetness of honey, and it comes together in under 10 minutes—no obscure ingredients required.
Ingredients
- 1/2 cup (120 ml) low-sodium soy sauce
- 1/3 cup (113 g) honey
- 2 cloves garlic, minced
- 1 teaspoon (5 ml) rice vinegar (or apple cider vinegar)
- 1/2 teaspoon (1 g) grated fresh ginger (optional)
- 1 teaspoon (5 ml) cornstarch mixed with 2 teaspoons (10 ml) water (for a thicker glaze, optional)
- 1 tablespoon (15 ml) water (if needed to thin)
Instructions
- In a small bowl, whisk together the soy sauce, honey, garlic, rice vinegar, and ginger (if using) until the honey is fully dissolved.
- If you want a thicker glaze, transfer the mixture to a small saucepan. Whisk in the cornstarch slurry. Place over medium heat and bring to a gentle simmer, stirring constantly. Cook for 2–3 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat.
- If you prefer a thinner sauce, skip the cornstarch and simply use the sauce as is, or warm it gently to combine.
- Use immediately as a marinade, glaze, or dipping sauce. If using as a marinade for raw meat or fish, reserve some sauce before adding the protein to avoid cross-contamination.
Tips
- Substitutions: Use tamari or coconut aminos instead of soy sauce for a gluten-free option (coconut aminos will be sweeter and less salty). Replace honey with maple syrup or brown sugar for a different flavor—maple adds a smoky note, brown sugar makes it deeper and more molasses-like.
- Adjust sweetness and salt: Taste before cooking. If you prefer less sweet, reduce honey to 1/4 cup (85 g). If you like it saltier, use regular soy sauce instead of low-sodium.
- Common mistake: Don’t let the sauce boil too long with cornstarch—it can become gluey. Simmer just until it coats a spoon, then remove from heat.
- Make it ahead: The sauce keeps in the fridge for up to a week. Reheat gently, adding a splash of water if it thickens too much.
Serving Suggestions
This honey soy sauce is incredibly versatile. Use it as a marinade for chicken thighs, salmon, or tofu (marinate for 30 minutes to 2 hours). Brush it on grilled meats or roasted vegetables during the last few minutes of cooking. Serve it as a dipping sauce for spring rolls, dumplings, or grilled shrimp. It also makes a fantastic stir-fry sauce—just add it to your cooked protein and vegetables with a little cornstarch slurry to thicken.
Variations
- Spicy Honey Soy: Add 1–2 teaspoons (5–10 g) sriracha or a pinch of red pepper flakes for heat.
- Citrus Honey Soy: Replace the rice vinegar with 1 tablespoon (15 ml) fresh orange juice and add 1 teaspoon (2 g) orange zest.
- Sesame Honey Soy: Stir in 1 teaspoon (5 ml) toasted sesame oil and sprinkle with sesame seeds before serving.
- Garlic-Ginger Boost: Double the garlic and ginger for a punchier, more aromatic sauce.
Storage and Reheating
Store the sauce in an airtight container in the refrigerator for up to 1 week. If you’ve added cornstarch, it will thicken when chilled; reheat gently in a small saucepan over low heat, adding a teaspoon of water at a time to restore the desired consistency. You can also freeze the sauce in an ice cube tray for up to 3 months—thaw cubes in the fridge overnight or microwave in 15-second bursts. If you’ve used the sauce as a marinade on raw meat, discard any leftover marinade that touched the raw protein; do not reuse it.
Frequently Asked Questions
Can I use this as a marinade and a dipping sauce? Yes, but if you plan to use it for both, set aside a portion before adding raw meat. The raw marinade must be discarded after use to avoid bacterial contamination.
Why is my sauce too salty? Soy sauce brands vary in saltiness. If yours is too salty, add a little water or extra honey to balance it. Low-sodium soy sauce is always a safe bet.
Can I make it without cornstarch? Absolutely. Cornstarch is only for a thicker glaze. Without it, the sauce will be thinner, more like a traditional soy dipping sauce—perfect for marinades or drizzling.
How long can I marinate chicken in this? For chicken, marinate for at least 30 minutes and up to 24 hours in the refrigerator. Longer than that can make the texture mushy due to the acid in the vinegar.
Is this sauce gluten-free? Traditional soy sauce contains wheat. Use tamari or certified gluten-free soy sauce to make it gluten-free.
Can I use this on vegetables? Yes, it’s great on roasted or stir-fried vegetables. Toss vegetables in the sauce before roasting or add it to the wok at the end of cooking.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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