Best Hoisin Sauce Substitutes (With Ratios)
The best hoisin sauce substitute is a five-minute homemade version: whisk 4 tbsp soy sauce, 2 tbsp peanut butter, 1 tbsp honey or molasses, 2 tsp rice vinegar, 1 tsp toasted sesame oil, 1 small grated garlic clove and a pinch of five-spice powder. It makes about 1/2 cup and replaces hoisin 1:1.
Hoisin sauce substitutes
| Substitute | Amount per 1 tbsp hoisin | Best for | Why it works |
|---|---|---|---|
| Homemade hoisin (above) | 1 tbsp | Everything | Same salty-sweet-savoury balance and thick body |
| Oyster sauce + honey | 1 tbsp + 1 tsp honey | Stir-fries, noodles | Thick and savoury; honey adds the missing sweetness |
| Plum sauce + soy sauce | 2 tsp plum + 1 tsp soy | Dipping, duck, spring rolls | Fruity sweetness and body; soy adds salt and depth |
| Sweet bean sauce (tianmianjiang) | 1 tbsp + 1/2 tsp sugar | Peking duck, zhajiangmian | Fermented wheat-and-soy paste, hoisin's close cousin |
| Black bean garlic sauce + honey | 2 tsp + 1 tsp honey | Stir-fries, braises | Fermented soybean funk; honey rounds it out |
| Barbecue sauce + soy sauce | 1 tbsp + 1 tsp soy + pinch five-spice | Glazes, ribs, wings | Sweet, tangy and thick; soy and spice shift it east |
| Miso + honey | 2 tsp miso + 1 tsp honey + 1/2 tsp water | Glazes, dressings | Fermented soybean umami with similar sweetness |
What makes hoisin taste like hoisin
Hoisin is built on fermented soybean paste. During fermentation, moulds and bacteria break soy proteins into glutamate-rich amino acids and starches into sugars. That gives hoisin its deep umami base, which is why a plain sweet sauce never tastes quite right as a swap.
On top of that base, manufacturers add a lot of sugar, garlic, vinegar, chili and spices, often thickened with starch. Many brands are 40% sugar or more by weight. Sugar does more than sweeten: it thickens the sauce and makes it caramelize fast on a hot grill or under a broiler, which gives char siu its lacquered surface.
The homemade version mimics each part. Soy sauce supplies salt and glutamate, peanut butter supplies body and a roasted note, honey supplies sugar for browning, and vinegar balances the sweetness with acid.
Glazing tip
Because of all that sugar, hoisin and its substitutes burn quickly. Brush glazes on during the last 5–10 minutes of roasting at 200 °C / 400 °F, or the sugars will blacken before the meat is cooked through.
When NOT to swap
- Oyster sauce for vegetarians or anyone with a shellfish allergy; use the homemade version or miso.
- Peanut butter versions for nut allergies: swap in tahini or sunflower seed butter, or leave it out.
- Barbecue sauce in delicate dipping sauces for rice paper rolls: its smoke and tomato flavours stand out.
- Plain soy sauce alone: it has the salt but none of the sweetness or body, and will make the dish taste harsh.
Questions
Can I use oyster sauce instead of hoisin?
Yes, with sugar added. Use 1 tbsp oyster sauce plus 1 tsp honey or brown sugar per tbsp of hoisin. It will be less spiced and more savoury, which suits stir-fries better than dipping sauces.
What does hoisin sauce taste like?
Hoisin is thick, sweet and salty with a savoury fermented-soybean base, garlic, a little vinegar and warm spices such as five-spice. It is closer to a Chinese barbecue sauce than to soy sauce.
Is hoisin sauce gluten-free?
Most brands are not, because they use wheat or soy sauce brewed with wheat. Make the homemade version with tamari or coconut aminos for a gluten-free hoisin.
Can I use barbecue sauce instead of hoisin?
In glazes and marinades, yes. Mix 1 tbsp barbecue sauce with 1 tsp soy sauce and a pinch of five-spice per tbsp of hoisin to push it toward the right flavour.