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This whisks honey directly into sriracha rather than adding sugar, since honey's thicker consistency helps mellow the sauce's sharp vinegar bite into a smoother, more clingy dipping sauce. A splash of rice vinegar and a touch of fresh lime juice brighten the sauce right at the end, balancing the sweetness so it doesn't taste one dimensional.
Per serving
45kcal
Calories
11g
Carbs
9g
Sugar
Prep Time
5 min
Cook Time
0 min
Servings
6 people
Difficulty
easy
Follow step-by-step with voice guidance.
In a small bowl, whisk together the sriracha and honey until smooth.
Whisk in the rice vinegar and soy sauce.
Add the fresh lime juice and whisk once more to combine.
Taste and adjust the balance of sweet, spicy, and tangy as needed.
Use immediately as a dipping sauce, or transfer to a jar and store in the fridge.
Use Honey Instead of Sugar: Its thicker consistency helps mellow sriracha's sharp vinegar bite into a smoother, more clingy dipping sauce than granulated sugar would. Add the Lime Juice Last: Whisking it in at the end keeps its bright, fresh flavor from getting lost, balancing the overall sweetness of the sauce. Adjust to Your Own Taste: The ratio of sriracha to honey can be shifted depending on whether you prefer a spicier or sweeter finished sauce.
It works well as a dipping sauce for chicken tenders, spring rolls, or dumplings, and can also be brushed onto grilled shrimp or wings during the last few minutes of cooking.
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