So here’s the thing and I’m not even kidding about this but last Tuesday I was making stir-fry for my family and the soy sauce just kept sliding right off the chicken like it was on a water slide or something and I stood there thinking “there’s gotta be a better way” because honestly it was getting pretty annoying watching all that flavor just pool at the bottom of the plate instead of staying where it belonged.
Have you ever had that moment when you’re cooking and something just clicks in your brain and you realize you’ve been doing it wrong this whole time because that’s exactly what happened to me and I started experimenting with making my soy sauce thicker, the first attempt was a disaster since I added way too much cornstarch and ended up with something that looked like brown jelly.
The crazy part is how simple it actually is and you’re probably thinking “if it’s so easy why didn’t I know about this before” and trust me I asked myself the same question about a hundred times because thickening soy sauce is honestly one of those kitchen tricks that sounds fancy but takes like two minutes and uses stuff you already have in your pantry.
Why Would You Want Thicker Soy Sauce?
Thick soy sauce also tastes stronger because more flavor stays in each bite you take and it’s perfect for making stir-fries or glazing meat or dipping your favorite snacks plus some people also like it because it looks pretty and shiny on food just like a glaze on a donut.
When you make soy sauce thicker you can control how it tastes and looks.
The Cornstarch Method
First you need to take one tablespoon of cornstarch and put it in a small bowl then add two tablespoons of cold water to the bowl and mix them together with a spoon until the cornstarch disappears into the water completely and it should look like milk.
Next you should pour your soy sauce into a small pot on the stove and turn the heat to medium which means not too hot and not too cold so when the soy sauce starts to bubble a little bit you can slowly pour in your cornstarch mixture while stirring with a spoon and keep stirring for about one minute.
The soy sauce will start getting thicker right before your eyes and it’s like watching magic happen so once it’s as thick as you want turn off the stove and let it cool down and now you have thick soy sauce ready to use.
The Sugar Method
Sugar can make soy sauce thicker and also a little bit sweeter at the same time so this method takes a bit longer but creates a really tasty sauce that’s perfect for chicken or fish.
Pour your soy sauce into a pot and add some sugar because for every half cup of soy sauce you should add two tablespoons of sugar and you can use regular white sugar or brown sugar which will make it taste a little different.
Put the pot on the stove and turn the heat to low then stir the mixture slowly with a spoon because the sugar will start to melt and mix with the soy sauce so keep stirring so the sugar doesn’t stick to the bottom of the pot.
Let it cook for about ten to fifteen minutes and the liquid will start to get thicker as some of the water evaporates into the air so you’ll notice it coating your spoon more than before and when it’s thick enough for you turn off the heat and let it cool.
The Honey Method
Honey is a sweet sticky liquid that bees make and it’s naturally thick so it can help make your soy sauce thicker too plus it adds a nice sweet flavor that many people love.
Take your soy sauce and pour it into a bowl then add one tablespoon of honey for every quarter cup of soy sauce and use a spoon or a small whisk to mix them together really well because the honey might sink to the bottom at first but keep stirring until everything looks the same color.
You don’t even need to cook this mixture because just mix it and you’re done since the honey makes the soy sauce thicker right away and if you want it even thicker just add more honey a little bit at a time.
This thick soy sauce with honey tastes great on salmon or pork or even as a dipping sauce for spring rolls because the sweet and salty flavors work together like best friends.
The Reduction Method
Pour your soy sauce into a wide pan because a wide pan is better since more surface area means the water can escape faster so put the pan on the stove and turn the heat to medium-low.
Let the soy sauce cook without a lid and don’t walk away because you need to watch it carefully so as it cooks you’ll see small bubbles and the soy sauce will slowly get less and less as the water evaporates so stir it every few minutes so it doesn’t burn.
After about fifteen to twenty minutes the soy sauce should be about half of what you started with and it will be much thicker while the flavor will also be stronger because you’re concentrating it so turn off the heat and pour it into a container.
Tips for Perfect Thick Soy Sauce
Always start with less thickener than you think you need because you can add more but if you add too much your sauce might become too thick and gloopy so remember the sauce will get a little thicker as it cools down too.
Use a clean spoon to stir and never leave your sauce cooking without watching it because soy sauce can burn quickly if the heat is too high and burnt sauce tastes bad and can’t be fixed.
Store your thick soy sauce in a clean jar or bottle in the refrigerator where it will last for about two weeks and if you used cornstarch shake the bottle before using it because sometimes the ingredients separate when they sit for a while.
If your sauce becomes too thick after it cools don’t worry because just add a tiny bit of water or regular soy sauce and stir it until it’s the thickness you want since it’s easy to fix and happens to everyone.
Common Mistakes to Avoid
One big mistake people make is using too much heat because high heat can make your sauce burn or become bitter so always use low or medium heat and be patient since good cooking takes time.
Another mistake is adding cold cornstarch mixture to cold soy sauce because the cornstarch works best when the liquid is warm so always heat your soy sauce first then add the cornstarch mixture.
Don’t forget to stir because if you don’t stir your sauce while it’s thickening it can get lumpy or stick to the bottom of the pot so keep that spoon moving especially when using cornstarch or sugar.
Some people also make too much thick soy sauce at once but it’s better to make small amounts that you’ll use within a week or two because fresh sauce always tastes better than sauce that’s been sitting in the fridge for a month.
Using Your Thick Soy Sauce
Now that you have thick soy sauce you might wonder what you can do with it so you can brush it on chicken before cooking to make a shiny flavorful coating and it works amazingly well for Sweet Hawaiian Crockpot Chicken because the thickness helps it caramelize perfectly or you can drizzle it over rice or noodles for extra taste that really sticks to every bite.
Thick soy sauce is perfect for dipping dumplings or spring rolls or sushi because it sticks to the food instead of making a watery mess on your plate and you can also use it as a glaze for vegetables like broccoli or carrots and it even works beautifully as a base for classic sauce recipes that call for soy sauce since the thickness adds body and richness.
Try using it in stir-fries near the end of cooking because the thick sauce will coat all the ingredients evenly and make everything look shiny and appetizing plus it’s also great for marinating meat before grilling or baking and you can even add a spoonful to your Miso Soup for an extra umami boost that makes the broth more flavorful and satisfying.
FAQ
What is the fastest way to thicken soy sauce?
For me, The cornstarch method is the fastest way because you just mix cornstarch with water then add it to warm soy sauce and it thickens in about one minute.
Can I use flour instead of cornstarch?
Yes, you can use flour but cornstarch works better.
Will thick soy sauce taste the same as regular soy sauce?
It will taste very similar but slightly stronger and if you add sugar or honey it will taste a little sweeter too.
How long does thick soy sauce last?
Thick soy sauce lasts about two weeks in the refrigerator if stored in a clean closed container.
Can I thicken soy sauce without cooking?
Yes you can mix honey directly into soy sauce without cooking because this makes it thicker right away.
