Mom's Best Recipes
Recipe

Bang Bang Sauce

A quick, creamy sweet-chili mayo sauce with a spicy kick, ready in about 5 minutes for shrimp, chicken, bowls, and fries.

Author By Matt Campbell
4.9
A small ceramic bowl filled with creamy bang bang sauce on a kitchen counter with a spoon and a few drips of sauce nearby
Jump to Recipe

Bang bang sauce is one of those sauces that makes dinner feel like you tried harder than you did. It is creamy, sweet, tangy, and spicy in a way that makes anything crispy taste like a restaurant appetizer. I keep it in my back pocket for shrimp, chicken, roasted veggies, and the very serious business of dipping fries.

The vibe is simple: mayo for body, sweet Thai chili sauce for that glossy sweet heat, and a little sriracha to wake it up. Then we hit it with lime so it tastes bright instead of heavy. Make it once, then start “accidentally” putting it on everything.

Sweet Thai chili sauce, sriracha, mayonnaise, and a lime arranged on a kitchen counter, ready to make a quick sauce

Why It Works

  • Big flavor, low effort: whisk, taste, adjust. No cooking, no blender, no drama.
  • Balanced sweet heat: sweet Thai chili brings sugar and mild spice, sriracha adds a sharper kick, lime keeps it fresh.
  • Clings to crispy food: mayo gives it that perfect coating power for fried shrimp, air fryer chicken, and roasted cauliflower.
  • Easy to customize: make it milder, spicier, tangier, or lighter with simple swaps.

Pairs Well With

Recommended

Raising Cane's Sauce (Copycat)

Raising Cane's Sauce (Copycat)

A bold, creamy, peppery dipping sauce that tastes like the real deal. Stir it together in minutes, then let it chill for max flavor.

Copycat Cane’s Sauce

Copycat Cane’s Sauce

That creamy, tangy, peppery Cane’s-style dipping sauce you love, made with easy pantry staples. No cooking, just stir and chill.

Smash Burger Sauce That Tastes Like Burger News

Smash Burger Sauce That Tastes Like Burger News

Crisp-edged smash burgers plus a bold, tangy sauce that makes the whole thing taste like your favorite burger joint. Fast, friendly, and weeknight-ready.

Shrimp Aguachile Verde

Shrimp Aguachile Verde

A fresh Mexican-style aguachile made with lime-cured shrimp, cucumbers, and a punchy jalapeño cilantro sauce. Fast, bold, and perfect with chips.

Storage Tips

Refrigerate: Store bang bang sauce in an airtight container in the fridge for up to 5 to 7 days, as long as ingredients are fresh and it is kept properly chilled.

Stir before using: It can thin slightly as it sits. A quick stir brings it back.

Do not freeze: Mayo-based sauces can separate and turn grainy after thawing.

Food safety note: If you used homemade mayo or added fresh garlic, keep it cold and use within 3 to 4 days for best quality.

A small glass jar of creamy sauce with a lid sitting on a refrigerator shelf next to other condiments

Common Questions

What is bang bang sauce made of?

Common versions are a mix of mayonnaise, sweet Thai chili sauce, and a spicy element like sriracha (or another hot sauce). I add lime juice for brightness and a pinch of garlic powder because garlic makes everything feel more intentional.

Is bang bang sauce spicy?

It is usually mild to medium. Sweet Thai chili sauce is more sweet than hot, and the heat mainly comes from sriracha. Start small, taste, then add more if you want it louder (spicier).

How do I make it less sweet?

Use a little less sweet Thai chili sauce and add more lime juice. You can also add a pinch of salt to shift the flavor away from sweet.

Can I make bang bang sauce without mayo?

Yes. Swap mayo for Greek yogurt (tangier, lighter) or use half mayo and half yogurt for a best-of-both situation. The sauce will be slightly thinner with yogurt.

What do you eat bang bang sauce with?

My go-to list: bang bang shrimp, crispy chicken tenders, salmon bowls, tacos, roasted broccoli, sweet potato fries, onion rings, and as a sandwich spread. If it is crispy or carb-y, it is invited.

Why did my sauce turn runny?

Usually it is from adding too much lime juice at once or using a thinner mayo. Fix it by whisking in a tablespoon or two more mayo, or chill it for 20 minutes to help it thicken.

How do I fix it if it is too tangy or too thick?

Too tangy: whisk in a little more mayo or sweet Thai chili sauce. Too thick: loosen it with 1 teaspoon water or lime juice at a time until it drizzles the way you want.

I started making bang bang sauce the way I start most kitchen habits: trying to recreate an appetizer at home, then realizing the sauce was the real main character. Now it is my weeknight shortcut. If I can get something crispy and hot out of a pan or air fryer, I can slap this sauce on it and suddenly dinner has personality. Also, it turns leftover chicken into something I actually want to eat again, which feels like a small domestic miracle.