5 Best Hoisin Sauce Substitutes (Pantry Swaps)

No ratings yet

Quick pantry hoisin sauce swaps with ratios and how to adjust sweetness, salt, and thickness.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 0

Total Time 5

Servings: 1 batch

Course: Substitutes

Best Matches

1:1 Peking duck sauce Closest sweet-savory depth; use for glazing and stir-fries with minimal adjustment.
1:1 Teriyaki sauce + black bean paste Boosts hoisin’s beaniness; start with teriyaki and stir in a small amount of black bean paste.

Good Alternatives

1:1 Soy sauce + brown sugar (or honey) Mirrors hoisin’s salty-sweet; whisk until dissolved, then add a thickener if needed.
1:1 Barbecue sauce (mild) + soy sauce Adds sticky sweetness; keep it mild so it doesn’t overpower the sauce’s complexity.

Emergency Swaps

1:1 Ketchup + soy sauce (thin glaze) Fast replacement for drizzling; whisk and reduce slightly for a thicker cling.

Match your use: for glazing and stir-fries, pick the closest sweet-savory option (Peking duck sauce or teriyaki+bean paste).
Use the table ratio (1:1) as your starting point, then adjust thickness and sweetness to match your dish.
If your substitute is thinner than hoisin, simmer 1–2 minutes or whisk in a pinch of cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon cold water).
If it’s too sweet, add 1–2 teaspoons soy sauce per cup; if too salty, add 1–2 teaspoons brown sugar per cup.
Taste once cooked (not raw) and aim for hoisin’s balance: sweet first, then savory depth, with a thick, glossy finish.

If you need the exact bean-paste tang, add a small amount of black bean paste or blend in a little fermented-style condiment (sparingly).
For baking, choose the substitute that won’t be overly sharp (balance acidity with a bit of sugar if needed).

Let us know how it was!