Sriracha Glaze

Sriracha Glaze

A sticky, tangy glaze that balances fiery sriracha with honey and garlic.

Total 15 min Makes 16 oz Calories 55/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Soy, Dairy

This glossy glaze simmers sriracha down with honey, rice vinegar, and garlic until thick enough to cling to a spoon. Brush it over grilled chicken, salmon, meatballs, or roasted vegetables for a sweet-hot finish that caramelizes beautifully under heat.

Ingredients

  • 3/4 cup sriracha sauce
  • 1/2 cup honey
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons unsalted butter
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Method

  1. In a small saucepan, whisk together the sriracha, honey, rice vinegar, soy sauce, garlic, and ginger.

  2. Bring the mixture to a simmer over medium heat, stirring occasionally.

  3. In a small bowl, stir the cornstarch and water together until smooth to make a slurry.

  4. Whisk the cornstarch slurry into the simmering sauce and cook, stirring constantly, until the glaze thickens enough to coat the back of a spoon.

  5. Remove the pan from heat and whisk in the butter until melted and glossy.

  6. Let the glaze cool for 10 minutes before brushing onto grilled or roasted foods; it will continue to thicken as it cools.

Rate this recipe

★ 3.9 (1)

Sriracha Glaze

This glossy glaze simmers sriracha down with honey, rice vinegar, and garlic until thick enough to cling to a spoon. Brush it over grilled chicken, salmon, meatballs, or roasted vegetables for a sweet-hot finish that caramelizes beautifully under heat.

15 min 16 oz 55 cal

Ingredients

  • 3/4 cup sriracha sauce
  • 1/2 cup honey
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons unsalted butter
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Method

  1. 1

    In a small saucepan, whisk together the sriracha, honey, rice vinegar, soy sauce, garlic, and ginger.

  2. 2

    Bring the mixture to a simmer over medium heat, stirring occasionally.

  3. 3

    In a small bowl, stir the cornstarch and water together until smooth to make a slurry.

  4. 4

    Whisk the cornstarch slurry into the simmering sauce and cook, stirring constantly, until the glaze thickens enough to coat the back of a spoon.

  5. 5

    Remove the pan from heat and whisk in the butter until melted and glossy.

  6. 6

    Let the glaze cool for 10 minutes before brushing onto grilled or roasted foods; it will continue to thicken as it cools.