Mom's Best Recipes
Recipe

Homemade Boom Boom Sauce

Creamy, sweet, and a little spicy: this quick boom boom sauce is made with mayo, sweet chili sauce, and sriracha for dipping, drizzling, and instantly upgrading dinner.

Author By Matt Campbell
4.8
A small bowl of creamy orange boom boom sauce on a wooden kitchen counter with a spoon resting beside it, natural window light, shallow depth of field, photorealistic food photography
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Boom boom sauce is the kind of condiment that makes you look like you tried harder than you did. There are a lot of versions out there, but this one is creamy like a good burger sauce, sweet from Thai sweet chili sauce, and spicy in a way that can be whisper-level or full megaphone depending on how heavy your sriracha hand is.

I keep this one in my back pocket for everything that wants a dip or drizzle: shrimp, chicken tenders, fries, roasted broccoli, rice bowls, even a sad leftover quesadilla that needs a pep talk. The best part is it is pantry-friendly and comes together in one bowl with a spoon. No blender, no cooking, no drama.

Three small bowls on a countertop holding mayonnaise, Thai sweet chili sauce, and sriracha ready to be mixed, overhead photorealistic food prep shot

Why It Works

  • Big flavor, tiny effort: Sweet chili sauce brings sweetness and tang fast, while sriracha adds heat without making it taste like pure hot sauce.
  • Perfect texture: Mayo gives you that clingy, dunkable consistency that sticks to fries and coats shrimp.
  • Easy to customize: You can make it mild for kids, extra spicy for heat seekers, or a little smokier with a pinch of smoked paprika.
  • Better after a short rest: Ten minutes in the fridge helps the flavors settle and smooth out, but it is still great immediately.

Pairs Well With

Storage Tips

How to Store Boom Boom Sauce

  • Refrigerator: Store in an airtight container for 5 to 7 days. For best results, follow your mayo’s use-by guidance, use clean utensils, and discard if the smell, color, or texture seems off.
  • Stir before using: It may thicken or separate slightly as it chills. A quick stir brings it back.
  • Food safety note: Because it is mayo-based, keep it chilled and do not leave it out longer than about 2 hours at room temp, less if it is hot outside.
  • Freezing: Not recommended. Mayo sauces can separate and turn grainy after thawing.

Pro tip: If the sauce thickens too much in the fridge, loosen it with 1 to 2 teaspoons water or a squeeze of lemon juice and stir until smooth again.

Common Questions

Common Questions

What is boom boom sauce made of?

It depends on who you ask. Brands and restaurants all do their own thing. This version uses a creamy base (mayonnaise) mixed with Thai sweet chili sauce and sriracha, plus a little garlic and acid to keep it bright.

Is boom boom sauce the same as bang bang sauce?

They are close cousins. Both are creamy, sweet, and spicy. Bang bang sauce is often sweeter and sometimes includes honey or more sugar-forward chili sauce. Boom boom sauce can lean a bit more tangy and savory depending on the add-ins. Either way, if you like one you will probably like the other.

How spicy is this recipe?

As written, it is medium. You can make it mild by cutting the sriracha down to 1 teaspoon or using a milder hot sauce. For extra heat, add more sriracha or a pinch of cayenne.

Can I make it without sweet chili sauce?

Yes, but it will taste a little different. To replace the 1/4 cup sweet chili sauce, stir together 3 tablespoons ketchup, 2 teaspoons honey (or sugar), 1 to 2 teaspoons rice vinegar, and a pinch of red pepper flakes (optional). Use that mix in place of the sweet chili sauce, then adjust sweetness and heat to taste.

Why did my sauce taste flat?

It usually needs either salt or a little acid. Add a pinch of salt and a squeeze of lemon juice, then taste again. Small adjustments make a big difference.

How do I make it gluten-free or egg-free?

Gluten-free: Most ingredients are naturally gluten-free, but check your sweet chili sauce and sriracha labels to be sure. Egg-free: Use vegan mayo. The rest stays the same.

Can I make it lighter?

Yes. Swap in light mayo, or do a 50 50 mix of mayo and plain Greek yogurt for a tangier, lighter dip. (Greek yogurt makes it a little less “classic,” but still very good.)

I started making boom boom sauce for the same reason most of my favorite kitchen habits exist: I wanted restaurant vibes without restaurant effort. One night it was frozen fries and air-fried shrimp, and I needed something creamy and loud to pull it together. I stirred mayo, sweet chili, and sriracha in a bowl, tasted it, and immediately did that little pause mid-bite thing where you know you just unlocked a new repeat.

Now it is my go-to “make it feel finished” sauce. If dinner is looking a little too beige, a drizzle of boom boom fixes the mood.