Spicy Teriyaki Sauce

Spread this DIY take on a classic condiment on a Big Kahuna Egg n’ Cheese or use it as a dipping sauce for pu-pu platters.

The Details
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1 tbsp Cornstarch
.25 Cup Water
0.5 Cup Soy Sauce
0.5 Cup Rice Wine Vinegar
0.5 Cup Water
1 tbsp Sesame Oil
1 oz Fresh Ginger, minced
1 oz Thai Chilies, seeded and minced
1 oz Garlic, minced
0.5 tsp ground ginger
0.5 tbsp Brown Sugar
1 tbsp Sriracha
2 tbsp Honey


  • Dissolve the cornstarch in the quarter cup of cold water. Reserve.
  • In a saucepan, heat the tablespoon of sesame oil. Sauté the fresh minced garlic and ginger with the thai chilies.
  • Add the soy sauce, rice vinegar, half cup of water and simmer. Remove from the heat and while still warm, add all remaining ingredients including the reserved cornstarch mixture. Mix well to incorporate.