This homemade hoisin sauce recipe is easy to whip together with common pantry ingredients. It's sweet and salty and you can make it as spicy as you want it.
Are you a fan of hoisin sauce? I am. There is something special about this wonder sauce used to add big flavor to Chinese dishes and more around the world. You'll find it most often in stir fries but it's great as a dipping sauce or as a glaze.
Hoisin Sauce is a thick, aromatic Chinese sauce similar to American barbecue sauce, though not quite as sweet. It shifts between sweet, salty, and umami flavors. While the name of the sauce translates literally into seafood, it does not contain seafood elements. Instead, hoisin sauce is made mainly from fermented soybean paste. That is why its consistency is so thick.
While there are many ways to make it, hoisin sauce is usually made with fermented soybean paste, but I'm sharing here a quick and easy version that uses peanut butter instead if you prefer, which is easier to find, though I do offer variations in the Recipe Notes section.
You can very easily find hoisin sauce in grocery stores, but with your own homemade hoisin sauce recipe, you can whip it together anytime you want. Plus, you can control what goes into it, like extra spicy elements!
The homemade version is so much better.
Let's talk about how to make hoisin sauce, shall we?
Hoisin Sauce Ingredients
- Soy Sauce. Low sodium is fine for this.
- Rice Vinegar.
- Peanut Butter or Soybean Paste. Traditional hoisin sauce is made with with soybean paste (like Korean doenjang, preferred), tahini, or black bean sauce. Peanut butter is more readily available and easier for most American cooks. I highly recommend finding doenjang.
- Fresh Garlic. Dried or granulated is good, too.
- Honey. Used for a touch of sweetness. Brown sugar is a good substitute, as is maple syrup or agave nectar.
- Chinese Five Spice Powder. Use as desired. I like a bit more for extra flavor, plus a little black pepper. This is a key ingredient for me, though you can easily omit it and it's still very good.
- Sriracha. Or use any Chinese hot sauce, red chili sauce, chili paste or try your favorite hot sauce.
- Cornstarch. This is a thickening agent.
How to Make Hoisin Sauce - the Recipe Method
First, add all of the ingredients to a small pot, except for the cornstarch - soy sauce, rice vinegar, peanut butter (or black bean sauce or tahini), garlic, honey, Chinese Five Spice Powder and sriracha (or hot sauce).
Heat to medium heat and warm through, stirring, until the ingredients combine.
In a small bowl, whisk the cornstarch with 2 tablespoons of cold water, until the cornstarch dissolves.
Pour the cornstarch and water mixture into the hoisin sauce pot and whisk until well combined.
Heat for another 1-2 minutes, until the hoisin sauce thickens.
Serve it up as needed.
Boom! Done! You have just made homemade hoisin sauce. Easy enough, isn't it? Give it a taste. So much better than store bought hoisin sauce, isn't it?
I love this recipe.
Recipe Tips & Notes
- Peanut Butter Substitutes & Additions. As mentioned, fermented soybean paste is more readily used to make homemade hoisin sauce, but peanut butter is an excellent substitute for the American cook. Peanut butter is a great thickener and flavor builder. Tahini is great as well, as is maple syrup for sweetness. Sesame oil is a welcomed here. Try it out with other thick pastes, like Korean gochujang, ssamjang, Chinese doubanjiang or harissa for an interesting version. The paste used will affect the final color of your hoisin sauce.
- Heat Factor. Mild, though you can spice it up with more sriracha sauce, chili paste, chili peppers, or the addition of spicy chili flakes.
5 Ways to Use Hoisin Sauce - Serving Ideas
- Dipping Sauce. Serve it on the side in a small bowl with potstickers, dumplings, sushi, spring rolls or lettuce wraps.
- Meat Glaze. Brush it over fish or chicken on the grill during cooking, then just at the end for big flavor. Use it like a Chinese barbecue sauce.
- Soup Enhancer. Swirl a few tablespoons into soups as they cook for a Chinese flair.
- Noodle Bowls. Swirl hoisin sauce into brothy noodles bowls like pho or ramen for a tasty spin. Asian food has never been so good.
- Stir Fries. Add a couple spoons of hoisin sauce at the end of your stir fry for a sweet and salty blast of flavor, like this Hoisin Chicken Stir Fry I whipped together or Chicken Fried Rice.
That's it my friends. I hope you enjoy it! Let me know if you make it, and how you wind up tweaking the recipe. I'd love to hear it! Spice it up!
Check out my post on Hoisin Sauce Substitutes for alternatives to this sauce.
Try Some of My Other Popular Recipes
- Teriyaki Marinade Recipe
- Sweet & Spicy Teriyaki Chicken
- Dan Dan Noodles
- Teriyaki Shrimp Stir Fry
- Chinese Dragon Chicken
- Korean Fried Chicken
- Chicken Satay
- Chow Mein
Try Some of My Popular Sauce Recipes
- General Tso Sauce
- Homemade Teriyaki Sauce
- Homemade Szechuan Sauce
- Bulgogi Sauce
- Korean BBQ Sauce
- Easy Thai Peanut Sauce
- Tonkatsu Sauce
- Sambal Oelek
- Gochujang Sauce
- Sweet and Sour Sauce
- Kung Pao Sauce
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Easy Homemade Hoisin Sauce Recipe
Ingredients
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons peanut butter (Or try it with tahini or black bean sauce - peanut butter is more readily available and easier)
- 3 cloves garlic minced - 1 teaspoon garlic powder is good instead
- 2 tablespoons honey (you can use brown sugar instead)
- 1/2 teaspoon Chinese Five Spice Powder use more as desired
- 2 teaspoons Sriracha (or use any Chinese hot sauce, red chili sauce, chili paste or try your favorite hot sauce)
- 1 teaspoon cornstarch
Instructions
- Add all of the ingredients to a small pot, except for the cornstarch.
- Heat to medium heat and warm through, stirring, until the ingredients combine.
- In a small bowl, whisk the cornstarch with 2 tablespoons of cold water, until the cornstarch dissolves.
- Pour the cornstarch and water mixture into the hoisin sauce pot and whisk until well combined.
- Heat for another 1-2 minutes, until the hoisin sauce thickens.
- Serve!
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 12/11/20 to include new information and video. It was originally published on 3/30/20.
Stan Quick says
I often create sauces for stir fry. This one will be used often but I have no idea what the exact ingredients will be. I have specific dietary requirements so love recipes which can be manipulated a bit. I find commercial sauces do not meet my needs so thank you for this.
Mike Hultquist says
Thanks, Stan!
Combes says
Would it be possible to make an oister sauce ? thank you,
Mike Hultquist says
You can. Usually oyster sauce is made with oysters that are simmered down until everything is caramelized. I don't have an exact recipe for it, but may look into it.
kay says
Your version is much better than the pre-bottled stuff in the grocery store which I find is just overwhelming sweet.
Yours has a great balanced flavor. . . perfect for stir fry.
Mike Hultquist says
Glad you enjoyed it, Kay. I appreciate your sharing. Yes, this is why I like homemade so much better, so we can adjust to our preferences.
Misty says
Didn’t have the 5 Chinese spice mix, but did have the ordinary components (but fennel) and it turned out pretty good
Mike Hultquist says
Glad you enjoyed it, Misty!
Peggy Straathof says
I'm not sure what bottled Hoisin sauce tastes like, but this was very good in my recipe. I used tahini. and some chopped dried red pepper flakes. Very good.
Mike Hultquist says
Glad you enjoyed it, Peggy! Nice touch with the tahini.
Cynthia Armstrong says
Delicious!! I made this Hoisin sauce exactly as written.
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it, Cynthia!
Tracy England says
I was teaching a General Tso's cooking class for some ex-pats. Hoisin sauce is a rare commodity where we live in the DR, so I used this recipe as part of my class.
Made both peanut butter version and soybean paste so that my students had options when they can't find a jar of hoisin.
They loved both options.
Thanks for sharing the recipe.
Michael Hultquist - Chili Pepper Madness says
Excellent! Thanks so much, Tracy! Glad to be helpful.
fiona says
Thank you! You just saved my crispy duck, can't buy hoisin where I am and this worked beautifully.
Michael Hultquist - Chili Pepper Madness says
Excellent! Glad to help! =)
Julie says
Soooo yummy! I used Sambal Oelek chili paste instead of siracha, as mentioned. I like that the recipe doesn't make a ton so I don't end up throwing it out. Going to use this in a chicken wonton taco recipe, but so good on its own.
Michael Hultquist - Chili Pepper Madness says
Nice! Glad you enjoyed it, Julie! I'll take a chicken wonton taco, please! =)
Julie says
Just made this and substituted Gochujang for the peanut butter and used 2 TBSP of chili paste. I needed hoisin for a General Tso’s Chicken recipe so I searched around and found your recipe. It turned out well! Thanks for the recipe!
Michael Hultquist - Chili Pepper Madness says
Nice! I love the use of gochujang here! Love it. Thanks, Julie.
Mel says
Hi Mike, as I live in Corfu Greece, rice vinegar is virtually unheard of. Do you know if there is a substitute I could use ? Fingers, toes AND eyes crossed !
Michael Hultquist - Chili Pepper Madness says
Mel, you can use a good white wine vinegar as a sub. Let me know how it turns out for you. I hope you enjoy it.
Leigh says
Mike.....another banging recipe!!!!....Just made this with a chicken stir fry and it was amazing!! Didn't need the cornstartch though and added the chicken stock to loosen the sauce a little. Almost licked the plate in the end....but didn't l! . Thank you again.
Michael Hultquist - Chili Pepper Madness says
Excellent! Thanks, Leigh! Great to hear!
Soner Ali says
Hi Mike
How long do you think this would last in a sealed glass jar in the fridge.
Thanks.
Michael Hultquist - Chili Pepper Madness says
Hi, Soner. This will easily last a week or longer. It's really mostly condiments, though if using fresh garlic and ginger, I would keep only a week or so.
Geraldine says
Looks lovely. Have tried the szechuan sauce which I loved. This is a little similar but different!. Thank you.
Michael Hultquist - Chili Pepper Madness says
Yes, very similar. I have that recipe on the site as well. Thanks!
Geraldine says
Looks fab. Have tried your szechuan sauce and love it! It's a little bit similar looking at the ingredients. It's really useful that you give alternate ingredients too and explain the differences those alternates can make. Love your website. Thank you!
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Geraldine! Yep, love a good Szechuan sauce. YUM.
Barbara M says
Recently found your site, and so glad I did!
Do you have any recommendations for a good brand for Korean condiments like doenjang?
Michael Hultquist - Chili Pepper Madness says
Thanks, Barbara. I don't have a good recommendation. I grab whatever is available at the Asian store near me. There are several options for me. I hope you find a brand you enjoy.
Kim says
Hi Mike,
What can I use instead of soy sauce, my partner is on a very reduced salt diet?
Any ideas of a healthier alternative.
Michael Hultquist - Chili Pepper Madness says
Becky, you can try low sodium soy sauce or coconut aminos, though those might have too much salt for you. Look into a no-salt soy sauce. I'm not sure of the flavor, though. There are also products like "umami powder" available, though I have not tried them. Consider a mushroom powder with vinegar. Let me know if you find a substitute you enjoy.
Heidi Voss says
I cut back on the soy sauce (made it less salty) and used both honey and brown sugar. Also use Tahini for the rich nuttiness. I added 1 T of our homemade red pepper flakes for extra spice and 2 T of hot sauce. I did not need any of the cornstarch-our local honey is pretty thick. I used this for up two weeks and did a bunch of chicken and veg stir fry. Marinated my chicken in the hoisin and partially steamed my veg before putting in with chicken. Added extra hoisin at the and and over rice or noodles this is just amazing!!! I hate bottled hoisin and I will never buy it again!! Can’t wait to try this on the grill with wings.
Michael Hultquist - Chili Pepper Madness says
Excellent! Sounds wonderful, Heidi! Glad you enjoyed it! Homemade is so much better.
Keith GilbertKeith says
Hi Mike. Thanks for this recipe, just as we wanted some Hoisin sauce. I certainly didn't need the cornflower as it was already thick and cooled to a very thick paste without it. In fact I had to water it down Could be because I used Tahini and a thick honey. Tasted great.
Michael Hultquist - Chili Pepper Madness says
Thanks, Keith! Glad you enjoyed it. Great stuff!!
Andrew Morrison says
Hey Mike, loving your recipes and this one!! Home made hoisin sauce, the best ever barbecue meat coating of all time.Thanks a bunch.
Michael Hultquist - Chili Pepper Madness says
Hey, Andrew. Thanks so much! Super happy you enjoyed it! I agree, great for bbq!
Peg says
This looks great, going to give it a try. I love that you have given some substitutions on the ingredients!!
Michael Hultquist - Chili Pepper Madness says
Sure thing, Peg! Thanks! I hope you enjoy it.
MAXINE says
I intend making this during lockdown for my sons birthday, he loves marinated chicken drumsticks so i plan to use it to baste & bake some for him using this hoisin sauce recipe. Will let you know how it goes. Thanks for the recipe.
Michael Hultquist - Chili Pepper Madness says
Thanks, Maxine. I hope you enjoy it.
Alice Calandresa says
I plan to use this homemade hoisin sauce. Homemade is the way to go. Love your recipes. Also I'm enjoying your 2 books that you wrote. Thank you
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Alice! I greatly appreciate it! Let me know if you find a favorite recipe from my books! Take care.