Subway Sweet Onion Teriyaki Sauce Copycat Recipe

This Subway sweet onion teriyaki sauce is the sticky, tangy glaze that makes their teriyaki chicken sub so hard to put down. If you’ve ever wanted to use it at home on grilled chicken, rice bowls, or sandwiches, this version comes together in about 15 minutes with pantry staples.

It’s sweeter than a standard teriyaki sauce, with a mild onion kick and a glossy finish that clings to whatever you put it on. Worth having a jar in the fridge on a busy week.

Why I Love This Recipe

The balance here is what keeps me making it. It’s got that salty soy backbone, but the brown sugar and white vinegar pull it in a sweeter, slightly tangy direction that plain teriyaki doesn’t have.

The cornstarch gives it that thick, restaurant-style glaze rather than a watery drizzle. It coats a piece of chicken the way the original does.

It also keeps well in the fridge for over a week, which means you make it once and it carries several meals.

Recipe Ingredients

• 3 tbsp soy sauce – Use regular, not low-sodium; the salt level is important to the balance
• 3 tbsp water – Thins the sauce to the right pourable consistency before it reduces
• 3 tbsp brown sugar – Light or dark both work; dark adds a slightly deeper molasses note
• 2 tbsp honey – Adds gloss and a floral sweetness distinct from the brown sugar
• 2 tbsp white vinegar – Provides the mild tang that cuts through the sweetness
• 1 tbsp finely grated white onion – Grate it on the small holes of a box grater so it dissolves into the sauce
• 1/2 tsp garlic powder – Background savoriness; fresh garlic can burn at higher heat, so powder works better here
• 1/2 tsp sesame oil – Stir in at the end for fragrance; don’t add it early or it loses its aroma
• 1 tsp cornstarch – Thickens the sauce to a glossy, cling-able glaze
• 1 tbsp cold water – Mixed with the cornstarch to make a slurry; must be cold to prevent lumps

Variations / Substitutions

• Tamari instead of soy sauce – Makes the sauce gluten-free with no noticeable difference in flavor.
• Maple syrup instead of honey – Gives a slightly earthier sweetness and works well if you’re out of honey.
• Apple cider vinegar instead of white vinegar – A touch fruitier, but still bright enough to balance the sugar.
• Red pepper flakes – Add 1/4 tsp with the other ingredients for a gentle heat that doesn’t overpower the sweet onion character.
• Coconut aminos instead of soy sauce – Naturally lower in sodium and slightly sweeter; reduce the brown sugar by 1 tsp to compensate.
• Yellow onion instead of white – Works fine; white onion is a little milder and grates more cleanly, but yellow is a reasonable stand-in.

If you enjoy sauces like this, you might also want to try a Subway Chipotle Southwest Sauce copycat recipe.

How To Make Subway Sweet Onion Teriyaki Sauce

Step 1: Combine the Base Ingredients

In a small saucepan over medium heat, add the 3 tbsp soy sauce, 3 tbsp water, 3 tbsp brown sugar, 2 tbsp honey, 2 tbsp white vinegar, 1 tbsp finely grated white onion, and 1/2 tsp garlic powder. Stir everything together with a spoon or small whisk until the brown sugar has dissolved, about 2 minutes.

The mixture will look thin and pale at this stage. That’s expected. You’re just building the base before the heat and cornstarch do their work.

Step 2: Simmer the Sauce

Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Let it cook for 4 to 5 minutes. You’re not looking for a rolling boil, just small steady bubbles around the edges of the pan.

After a few minutes, the sauce will deepen in color slightly and you’ll get a faint caramel smell from the sugars. That’s your cue it’s ready for the thickener.

Step 3: Whisk in the Cornstarch Slurry

In a small bowl, stir together the 1 tsp cornstarch and 1 tbsp cold water until smooth with no lumps. Pour the slurry into the simmering sauce while whisking constantly. Keep whisking for about 1 minute over medium heat.

The sauce will thicken quickly once the slurry goes in. You’re looking for a consistency that coats the back of a spoon and holds a line when you run your finger across it. If it thickens too much, add cold water 1 tsp at a time and stir.

Step 4: Finish and Plate the Sauce

Remove the pan from the heat and stir in the 1/2 tsp sesame oil. Pour the finished sauce into a small jar or serving bowl, and give it a slow drizzle over a piece of grilled chicken or rice to show off the glossy glaze.

Recipe Tips

• Grate the onion on the fine side of a box grater. Large pieces won’t soften in the short cook time and will give the sauce an uneven texture.
• Use cold water for the slurry. Warm water activates the cornstarch too early and can cause lumps before it hits the pan.
• Don’t let the sauce boil hard. A hard boil after adding the slurry can break the thickening and make the sauce grainy. Keep it at a gentle simmer the whole time.
• Taste before the sesame oil goes in. If you want more tang, add a few drops of white vinegar at this point. Once the sesame oil is in, the fragrance changes and it’s harder to adjust.

Sauce times by heat level:

How To Store

• Refrigerate – Pour into a sealed jar or airtight container and refrigerate for up to 10 days. The sauce will thicken further when cold; stir well before using.
• Reheating – Warm it in a small saucepan over low heat for 2 to 3 minutes, or microwave in 20-second bursts, stirring between each, until it loosens to a pourable consistency.

What To Serve With Sweet Onion Teriyaki Sauce

Grilled or pan-seared chicken thighs are the obvious choice because the fat in the thighs soaks up the sticky glaze and keeps the meat from tasting dry under the sweetness. Spooned over a bowl of steamed white rice, it acts as the whole dressing and the starch absorbs it well. It also works on a toasted sandwich roll with sliced chicken, shredded lettuce, and a few thin cucumber slices, which is the closest you’ll get to the original sub at home.

Frequently Asked Questions

Can I make this sauce ahead of time?

Yes. It actually improves after a few hours in the fridge as the flavors settle together. Make it up to 3 days ahead and store in a sealed jar.

Can I double the recipe?

Yes, and it scales cleanly. Use a slightly larger saucepan so the sauce has room to simmer without bubbling over, and increase the simmer time by 1 to 2 minutes.

Why did my sauce turn out too thin?

The slurry was likely added before the sauce reached a simmer, or the heat was too low afterward. Return the sauce to medium heat and stir for another 1 to 2 minutes.

Can I use this as a marinade?

Yes. Skip the cornstarch slurry entirely if you’re using it as a marinade; the slurry is only needed for a thick coating glaze. Marinate chicken for at least 30 minutes and up to 4 hours.

Subway Sweet Onion Teriyaki Sauce Recipe

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 3 tbsp soy sauce
• 3 tbsp water
• 3 tbsp brown sugar
• 2 tbsp honey
• 2 tbsp white vinegar
• 1 tbsp finely grated white onion
• 1/2 tsp garlic powder
• 1/2 tsp sesame oil
• 1 tsp cornstarch
• 1 tbsp cold water

Method

 

1. Combine the soy sauce, 3 tbsp water, brown sugar, honey, white vinegar, grated white onion, and garlic powder in a small saucepan over medium heat. Stir until the sugar dissolves, about 2 minutes.
2. Bring to a gentle simmer and cook for 4 to 5 minutes, stirring occasionally, until the color deepens slightly.
3. Mix the cornstarch and 1 tbsp cold water in a small bowl until smooth, then pour into the simmering sauce while whisking constantly. Whisk for 1 minute until the sauce thickens and coats a spoon.
4. Remove from heat, stir in the sesame oil, and pour into a serving bowl or jar, drizzling a little over grilled chicken or rice to serve.

Notes

This sauce thickens noticeably as it cools, so don’t panic if it looks a little loose right off the heat. If you’re using it as a marinade rather than a glaze, leave out the cornstarch slurry entirely. It keeps in the fridge for up to 10 days and is worth making a double batch while you’re at it.