Bang Bang Sauce
This creamy, sweet, and spicy Bang Bang Sauce is a restaurant-quality condiment that transforms everything it touches into something seriously crave-worthy. Made in just 5 minutes with pantry staples, it features the perfect balance of creamy mayo, sweet chili sauce, and sriracha heat that works beautifully with shrimp, chicken, vegetables, and more.
Equipment
- Medium mixing bowl For combining ingredients
- Whisk or fork For blending
- Measuring cups and spoons For accurate proportions
- Airtight container For storage
Ingredients
- ½ cup mayonnaise 120ml, full-fat preferred
- ¼ cup sweet chili sauce 60ml
- 1 tablespoon sriracha sauce 15ml, or up to 2 tablespoons for extra heat
- 1 tablespoon honey 15ml
- 1 teaspoon rice vinegar 5ml
- ½ teaspoon garlic powder 2.5ml
- ¼ teaspoon paprika 1.25ml, optional for color
Instructions
- Add mayonnaise, sweet chili sauce, sriracha, and honey to a medium mixing bowl.
- Add rice vinegar, garlic powder, and paprika (if using) to the bowl.
- Whisk all ingredients together using a gentle circular motion until completely smooth and uniform in color, scraping down the sides of the bowl to ensure everything is incorporated.
- Taste and adjust seasonings, adding more sriracha for heat, honey for sweetness, or garlic powder for savory depth.
- Transfer to an airtight container and refrigerate for at least 30 minutes before serving to allow flavors to meld (optional but recommended).
Notes
- Start with 1 tablespoon of sriracha and add more gradually - it's easier to add heat than to fix an overly spicy sauce.
- Use full-fat mayonnaise for the best creamy texture. Low-fat or light mayo won't create the same luscious consistency.
- The sauce tastes even better after sitting in the fridge for 30 minutes to 1 hour as the flavors meld together.
- If the sauce is too thick, whisk in water one teaspoon at a time until you reach your desired consistency.
- Don't skip the rice vinegar - it brightens the whole sauce despite being a small amount.
- Store in an airtight container in the refrigerator for up to 2 weeks. Stir well before using as some separation is normal.
- Not recommended for freezing as mayonnaise-based sauces can separate when thawed.
- For best flavor, let the sauce sit at room temperature for 10-15 minutes before serving.
- For a lighter version, substitute Greek yogurt for mayonnaise, though the flavor will be tangier.
- Perfect for bang bang shrimp, chicken tenders, fish tacos, sushi rolls, fried cauliflower, rice bowls, and french fries.
Nutrition
Serving: 2tablespoonsCalories: 110kcalCarbohydrates: 6gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 180mgPotassium: 20mgSugar: 5gVitamin A: 2IUVitamin C: 1mgIron: 1mg
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