Honey Garlic Sauce
Honey Garlic Sauce is a easy Asian recipe that serves 4. 70 calories per serving. Recipe by Matt Santos on YouTube.
Prep: 7 min | Cook: 9 min | Total: 24 min
Cost: $1.52 total, $0.38 per serving
Ingredients
- 4 cloves Garlic (minced finely)
- 0.25 cup Soy Sauce (low‑sodium preferred)
- 2 tablespoons Rice Vinegar (unseasoned)
- 3 tablespoons Honey (raw or pure honey)
- 2 tablespoons Brown Sugar (packed)
- 0.25 teaspoon Black Pepper (freshly ground)
- 0.5 teaspoon Red Chili Flakes (adjust to desired heat)
- 1 teaspoon Cornstarch (for thickening)
- 1 teaspoon Sesame Seeds (optional, toasted for extra flavor)
- 1 teaspoon Sesame Oil (adds nutty aroma)
Instructions
Mince the Garlic
Place the garlic cloves on a cutting board and mince them into a fine paste using a chef knife.
Time: PT2M
Combine All Ingredients
Transfer the minced garlic to a mixing bowl. Add soy sauce, rice vinegar, honey, brown sugar, black pepper, red chili flakes, cornstarch, sesame seeds, and sesame oil. Whisk until the brown sugar and cornstarch are fully dissolved.
Time: PT5M
Preheat the Saucepan
Place a small saucepan over low heat and let it warm for about a minute.
Time: PT1M
Temperature: low
Add the Sauce Mixture
Pour the mixed sauce into the pre‑heated saucepan, stirring gently as you add it.
Time: PT1M
Temperature: low
Simmer Until Thickened
Let the sauce simmer on low, stirring frequently. When it thickens enough to coat the back of a spoon and leaves a visible line when the spoon is drawn through, it’s done.
Time: PT7M
Temperature: low
Cool the Sauce
Remove the saucepan from heat and transfer the sauce to a clean bowl to cool to room temperature.
Time: PT3M
Store
Pour the cooled sauce into an airtight jar and refrigerate. Use within two weeks.
Time: PT1M
Nutrition Facts
- Calories
- 70
- Protein
- 0g
- Carbohydrates
- 15g
- Fat
- 2g
- Fiber
- 0g
Dietary info: Vegetarian, Gluten‑Free (if tamari is used), Vegan (if honey is substituted)
Allergens: Soy, Sesame, Honey
Ingredient Substitutions
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Rice Vinegar: Apple cider vinegar
- Instead of Honey: Maple syrup
- Instead of Brown Sugar: Coconut sugar
- Instead of Black Pepper: White pepper
- Instead of Red Chili Flakes: Fresh chopped chili
- Instead of Cornstarch: Arrowroot powder
- Instead of Sesame Seeds: Pumpkin seeds
- Instead of Sesame Oil: Peanut oil (less flavor)
Equipment Needed
- Cutting Board
- Chef Knife
- Mixing Bowl
- Measuring Cups and Spoons
- Saucepan
- Whisk or Spoon
- Storage Jar with Lid
- Heat‑Resistant Spoon for Spoon Test (optional)
Critical Steps — Do Not Skip
- Mincing the garlic finely ensures even flavor distribution
- Fully dissolving cornstarch prevents grainy texture
- Simmering on low heat and using the spoon‑test to know when the sauce has reached proper thickness
Chef Tips from the Video
- Toast the sesame seeds briefly in a dry pan for extra nuttiness
- Use fresh, high‑quality honey for the best balance of sweetness
- Add a splash of toasted sesame oil at the end for a deeper aroma.
Troubleshooting
Sauce is too thin
Mix an additional ½ teaspoon cornstarch with a tablespoon of cold water, stir into the simmering sauce, and cook another 1‑2 minutes.
Sauce is grainy or lumpy
Ensure the sauce is cooked on low heat and whisk continuously; if lumps form, strain through a fine mesh sieve.
Storage
Refrigerator: Up to 2 weeks in an airtight container
Freezer: Not recommended; texture may change
Room temperature: Only for short periods (up to 1 hour) while serving
Make-Ahead Tips
- The sauce keeps well refrigerated for up to two weeks; reheat gently over low heat before using
- For a smoother texture after storage, whisk in a teaspoon of water before reheating
Frequently Asked Questions
What is the cultural significance and history of honey garlic sauce in Asian cuisine?
Honey garlic sauce blends sweet honey with the umami of soy and garlic, a flavor profile that has been popular in Chinese and Korean home cooking for decades, often used to glaze meats and tofu.
What are the traditional regional variations of honey garlic sauce in Chinese cuisine?
In southern Chinese cooking, the sauce may include Shaoxing wine and a higher ratio of honey, while in Korean cuisine a touch of gochujang adds depth and heat.
How is honey garlic sauce traditionally served in Korean meals?
It is commonly drizzled over grilled chicken (dak galbi) or tossed with stir‑fried vegetables, served hot alongside rice and kimchi.
What occasions or celebrations is honey garlic sauce commonly associated with in Asian cultures?
The sweet‑savory glaze is popular at family gatherings, birthday parties, and street‑food festivals where bite‑size fried items are served.
How does honey garlic sauce fit into the broader Asian fusion cuisine tradition?
It exemplifies the fusion trend by marrying traditional Asian ingredients (soy, sesame, garlic) with Western sweeteners like honey, making it versatile for both Asian‑style and Western‑style dishes.
What are the authentic traditional ingredients for honey garlic sauce versus acceptable substitutes?
Authentic ingredients include soy sauce, rice vinegar, raw honey, garlic, and sesame oil. Acceptable substitutes are tamari for soy sauce, maple syrup for honey, and apple cider vinegar for rice vinegar.
What other Asian dishes pair well with honey garlic sauce?
It pairs beautifully with crispy tofu, chicken wings, pork tenderloin, stir‑fried broccoli, and as a dipping sauce for dumplings or spring rolls.
What makes honey garlic sauce special or unique in Asian cuisine?
The balance of sweet honey, tangy vinegar, and savory soy creates a glossy, sticky glaze that caramelizes quickly, delivering a complex flavor in a single sauce.
What are the most common mistakes to avoid when making honey garlic sauce?
Common errors include using high heat which burns the sugars, not fully dissolving cornstarch leading to grainy texture, and over‑reducing the sauce so it becomes overly thick and salty.
Why does this honey garlic sauce recipe use low heat instead of medium or high heat?
Low heat allows the sugars to dissolve and the cornstarch to thicken the sauce gently without scorching, preserving the delicate honey flavor and preventing bitterness.
Can I make honey garlic sauce ahead of time and how should I store it?
Yes, the sauce can be prepared up to two weeks in advance. Store it in an airtight jar in the refrigerator and reheat gently over low heat before using.
What does the YouTube channel Matt Santos specialize in?
The YouTube channel Matt Santos focuses on quick, approachable home‑cooking tutorials that blend classic comfort foods with modern twists, often highlighting sauces, marinades, and easy weeknight meals.
How does the YouTube channel Matt Santos' approach to Asian‑inspired cooking differ from other Asian cooking channels?
Matt Santos emphasizes minimal equipment, pantry‑friendly ingredients, and clear visual step‑by‑step guidance, making Asian‑inspired dishes accessible to cooks who may not have specialty tools or hard‑to‑find ingredients.
Last updated: September 6, 2026
