I make this Spicy Teriyaki Sauce whenever dinner needs a quick flavor lift. It takes under ten minutes on the stove, uses pantry staples, and finishes with a glossy, clingy texture that hugs chicken, tofu, and stir-fried vegetables. Honest cooking: practical, fast, and flavorful.

The heat is upfront but balanced by honey and rice vinegar, and the ginger-garlic backbone keeps it bright. You can use it straight away as a glaze or let it cool to thicken a touch more for dipping. Either way, it keeps well and saves a weeknight.

Below you’ll find the exact ingredients and step-by-step method I follow. I’ll also share options for low-carb swaps, common mistakes to avoid, and how to store what’s left. No fuss—just a dependable sauce you’ll reach for again and again.

What Goes Into Spicy Teriyaki Sauce

Ingredients

1/2 cup soy sauce — the salty, savory base that gives the sauce its umami backbone.
1/4 cup water — thins and balances the soy sauce so the flavor isn’t overpowering.
1/4 cup honey — sweetener and glossy finish; it also helps the sauce caramelize when used as a glaze.
1 tablespoon rice vinegar — brightens the sauce and balances sweetness with mild acidity.
2 teaspoons chili flakes — provides the heat; adjust up or down to taste.
1 teaspoon minced garlic — pungent aromatics that deepen the savory notes.
1 teaspoon grated ginger — adds sharp, fresh warmth and a classic teriyaki lift.
1 teaspoon sesame oil — finishes the sauce with toasty, nutty aroma; use toasted sesame oil for more impact.
1 tablespoon cornstarch — thickening agent that gives the sauce a clingy, glossy texture.
2 tablespoons cold water — used to make the cornstarch slurry so it blends smoothly without lumps.

Build Spicy Teriyaki Sauce Step by Step

In a small saucepan combine 1/2 cup soy sauce, 1/4 cup water, 1/4 cup honey, 1 tablespoon rice vinegar, 2 teaspoons chili flakes, 1 teaspoon minced garlic, 1 teaspoon grated ginger, and 1 teaspoon sesame oil; whisk to blend.
Place the saucepan over medium heat and stir occasionally until the honey is dissolved and the mixture is warm (do not let it boil).
In a separate small bowl, whisk 1 tablespoon cornstarch with 2 tablespoons cold water until completely smooth (no lumps).
Once the sauce is warm and beginning to simmer, slowly pour the cornstarch slurry into the saucepan while stirring continuously to prevent lumps.
Bring the mixture to a gentle simmer and cook, stirring frequently, until the sauce thickens, about 3–4 minutes.
Remove from heat and let the sauce cool slightly before using or storing.

What You’ll Love About This Recipe

This sauce does three things well: it’s quick, flexible, and genuinely tasty. Ready in minutes, it dresses plain rice bowls or turns sheet-pan chicken into a sticky, caramelized dinner. Texture matters with sauces—this one coats proteins and veggies without being syrupy.

It’s also forgiving. Want more heat? Add another 1–2 teaspoons of chili flakes or a dash of hot sauce. Prefer it more balanced? Increase the rice vinegar or reduce the honey slightly. Small tweaks change the profile without breaking the sauce.

Low-Carb/Keto Alternatives

Replace honey with a liquid low-carb sweetener — use a monk fruit/erythritol blend or a stevia syrup equivalent to taste. Start with a smaller amount and adjust.
Use tamari for gluten-free, low-carb-friendly soy flavor — tamari maintains the umami with fewer additives.
Swap cornstarch for xanthan gum — whisk 1/8 to 1/4 teaspoon xanthan gum into the warm sauce very slowly to thicken; it thickens more efficiently, so go light.

Gear Up: What to Grab

Small saucepan — the sauce cooks quickly; a small pan concentrates flavors and heats evenly.
Whisk — for blending soy, honey, and the cornstarch slurry smoothly.
Measuring cups and spoons — precise amounts matter for balance here.
Small bowl — to make the cornstarch slurry without lumps.
Microplane or fine grater — for fresh ginger if you want a more vibrant zing.
Heatproof jar or squeeze bottle — for storing and easy application.

Mistakes Even Pros Make

Don’t rush the honey dissolving step. If the honey hasn’t fully dissolved before adding the slurry, you can end up with uneven sweetness and an odd texture. Stir until uniformly warm.

A common slip-up is boiling the sauce hard. Teriyaki should simmer gently. High heat can break down the honey and flatten the ginger-garlic brightness.

Adding the cornstarch slurry too quickly is another frequent mistake. Pour it slowly while stirring. If you dump it in, lumps form and you’ll have to strain or rework the batch.

Seasonal Flavor Boosts

Small seasonal tweaks keep this sauce feeling fresh through the year:

Spring — add finely chopped green onion and a teaspoon of lime zest just before serving for brightness.
Summer — stir in a teaspoon of toasted sesame seeds and a splash of fresh-squeezed orange for a citrus-teriyaki twist.
Fall — a half-teaspoon of cinnamon or a tablespoon of maple syrup (if not low-carb) offers warm depth.
Winter — a pinch of ground star anise or a small splash of mirin (if available) adds holiday spice tones.

Cook’s Notes

Adjusting Heat and Sweetness

Start with the base recipe. If you want more heat, increase chili flakes incrementally—taste as you go. For more sweetness, add tiny amounts of honey; a little goes a long way once the sauce reduces.

Getting the Right Thickness

The sauce will thicken as it cools. If it becomes too thick in the fridge, stir in a teaspoon or two of warm water and reheat gently. If it’s too thin, make another tiny slurry (1/2 teaspoon cornstarch + 1 tablespoon cold water) and stir it in while the sauce is hot, then simmer for another minute.

Sesame oil is potent. Add it at the start for integrated flavor, or at the end for a brighter sesame aroma. Both work; they just give different results.

How to Store & Reheat

Cool the sauce completely, then transfer to a sealed container.

Refrigerator: Store up to 1 week. Keep airtight to prevent flavor transfer.
Freezer: Freeze in small portions (ice cube tray or small containers) for up to 3 months. Thaw overnight in the fridge.
Reheating: Reheat gently in a small saucepan over low heat, stirring so it loosens without overheating. For microwave reheating, use short bursts and stir between each.

Your Questions, Answered

Q: Can I skip the cornstarch and still get a glaze?

A: You’ll get a thinner sauce without cornstarch. To glaze, reduce it slowly over medium-low heat until it reduces by about a third. Watch carefully so it doesn’t burn.

Q: Can I use garlic powder or ground ginger instead of fresh?

A: Yes. Replace 1 teaspoon minced garlic with 1/4 teaspoon garlic powder, and 1 teaspoon grated ginger with 1/4 teaspoon ground ginger. The flavor will be less bright but still good.

Q: Is this suitable for marinade and glaze?

A: Absolutely. Use it as a marinade for 20–30 minutes for poultry or tofu, and reserve some un-used sauce if you want to baste while cooking. If you baste with sauce that has been in contact with raw meat, set aside a separate bowl for basting or bring the sauce to a boil for safety after contact.

Let’s Eat

Toss this Spicy Teriyaki Sauce over grilled chicken thighs, pan-seared salmon, or a big bowl of steamed rice and vegetables. For a simple dinner: roast broccoli and bell peppers, stir them into hot rice, pour the sauce over, and finish with sliced green onions and toasted sesame seeds. Quick, balanced, and satisfying.

Make a double batch and keep some in the fridge. It turns ordinary weeknights into nights worth remembering—without a lot of effort.

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Spicy Teriyaki Sauce

A quick spicy teriyaki-style sauce made with soy sauce, honey, rice vinegar, ginger, garlic, and a cornstarch slurry to thicken.

Prep Time5

Cook Time5

Total Time10

Course: Sauce

Servings: 8 servings

Ingredients

1/2 cupsoy sauce
1/4 cupwater
1/4 cuphoney
1 tablespoonrice vinegar
2 teaspoonschili flakes
1 teaspoonminced garlic
1 teaspoongrated ginger
1 teaspoonsesame oil
1 tablespooncornstarch
2 tablespoonscold water

Instructions

In a small saucepan combine 1/2 cup soy sauce, 1/4 cup water, 1/4 cup honey, 1 tablespoon rice vinegar, 2 teaspoons chili flakes, 1 teaspoon minced garlic, 1 teaspoon grated ginger, and 1 teaspoon sesame oil; whisk to blend.
Place the saucepan over medium heat and stir occasionally until the honey is dissolved and the mixture is warm (do not let it boil).
In a separate small bowl, whisk 1 tablespoon cornstarch with 2 tablespoons cold water until completely smooth (no lumps).
Once the sauce is warm and beginning to simmer, slowly pour the cornstarch slurry into the saucepan while stirring continuously to prevent lumps.
Bring the mixture to a gentle simmer and cook, stirring frequently, until the sauce thickens, about 3–4 minutes.
Remove from heat and let the sauce cool slightly before using or storing.