An Asian-inspired sweet and tangy sticky soy glaze that’s perfect for dipping, ribs, bbq, wings, seafood, chicken, and pork. Deliciously sweet, spicy, sticky, and tangy!
This sweet and tangy sticky soy glaze is such a hit! It’s so versatile, you can use this on seafood, pork, poultry, tofu, and veggies. This delicious Asian sauce only requires 5 minutes of cooking time! It’s so fast and easy to make and keeps in the fridge for two weeks sealed in an airtight container.
I used this sauce to make these sticky Instant Pot Asian Ribs the other day and it was AMAZING! Check out the recipe below:
Try these Sticky Instant Pot Asian Ribs!
This sweet and tangy soy glaze will be thick, syrupy, and stick-to-your-fingers good! Get some extra napkins ready because you’ll need them!
Pairing Suggestions:
- sticky Asian ribs
- Asian style wings
- stir fry sauce
- dipping sauce for chicken nuggets, egg rolls, fish sticks, kabobs
- seafood glaze
- Asian bbq sauce
- Asian style meatballs
Okay, I’ll stop here to avoid sounding like Bubba Gump, but you get the idea! Use this sticky soy glaze to make lots of Asian inspired dishes!
Tips for making Sweet and Tangy Soy Glaze:
Add all the ingredients in a sauce pot and boil for 5 minutes. It should start to bubble up on itself and thicken up as the sauce reduces. Keep a close eye on it as it can reduce too much and start to burn. You’ll know when it’s ready it coats the back of a spoon.
The soy glaze will thicken up more as it cools so don’t reduce this too much. It will look thinner when it’s hot so I suggest spooning a little bit onto a plate and letting it cool down. The consistency should be thick like honey once it’s cooled. The photo below is when the sauce has cooled. You can see how thick it is when running a spoon through it.
You can also let the soy glaze drizzle off a spoon after it’s cooled. If it’s reduced enough, it should slowly drip off the spoon like the photo below:
I hope you enjoy this recipe! Please share, rate, and comment below. I’d love to hear from you!
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- Instant Pot Asian Ribs Recipe
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Sweet and Tangy Soy Glaze
Ingredients
- 3 cloves garlic chopped
- 1 inch piece of ginger thick slices
- ¼ cup honey
- ¼ cup soy sauce
- 3 Tablespoons rice vinegar
- 2 Tablespoons hoisin sauce
- 1 Tablespoon sesame oil
- ½ teaspoon Korean red pepper flakes optional for spicy
- ½ teaspoon fennel seeds optional
Instructions
- Add all the ingredients in a pot and boil it uncovered for 5 minutes or until it's reduced to your liking. Keep stirring to make sure it doesn't burn. Remove the ginger slices. Serve with on the side or use as a glaze. Store leftovers in an airtight container in the refrigerator for up to two weeks.
Nutrition
OMG !This looks so good and exactly like the sauce that is served with the Salmon dish we love at our favorite Winery/Restaurant !!! I cannot wait to try this at home. And as you said, one could use this sauce on seafood, chicken, pork or even just with a spoon! LoL. . I must say: Your recipe does appear to be better than others posted. Thanks so very much for posting and sharing with us!
Thank you so much! Hope you enjoy it! 🙂
Oh boy how good does this look – love the flavours, the simplicity and can totally see myself using this later in the week with some chicken
I made this to brush on chicken wings and it was so good! It was so simple and easy to make. I’ll be making this again.
I don’t know how I’ve survived all of this time without this sauce in my life. It’s soooo good!
I need this recipe. What I make just isn’t great and I want the nice thick sauce like yours.
The very best sauce to put over chicken! One of our favorites.
Goodness this glaze looks so good, yum! Such great flavors.