Have you heard of bang bang sauce? It’s a creamy, sweet, and spicy sauce served at Bonefish Grill restaurants (based in the U.S.) on their popular bang bang shrimp appetizer.
I make a homemade version of bang bang chili sauce. We love it as a dip for grilled bacon wrapped shrimp, crispy French fries, or chicken nuggets. It’s also delicious as a sauce on burgers, chicken wings, hotdogs, fried chicken sandwiches, and my favorite—lobster rolls!
This recipe is so simple, you can mix up a batch in minutes. It’s not too spicy so you can adjust the spice level if you like a little more heat. I like to make my sauce with honey to emphasize the sweetness of the sweet Thai chili sauce. You can use it as a dip with almost anything you want, or anywhere you would normally use mayo.
💞Why You’ll Love This Recipe
✔️ It’s made with basic pantry items.
✔️ You can use it as a sauce or as a dip.
✔️ One taste of this flavor booster and you’ll be smitten!
- Sweet Thai Chili Sauce—often served in Asian restaurants alongside crispy spring rolls, you can usually find it in the international section of the grocery store.
- Rice Vinegar—sometimes called rice wine vinegar, rice vinegar is available at most well-stocked grocery store with the other vinegars.
- Honey—adding it is optional, but it really makes the sweet Thai chili sauce shine. I recommend using it.
- Rice Vinegar—fresh lemon juice is a good substitute for rice vinegar.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom of the post, to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
STEP 1—place all ingredients in a small bowl.
STEP 2—stir everything together.
STEP 3—the sauce is ready when everything is well combined, and no streaks of mayonnaise remain.
1. I don’t recommend heating bang bang sauce as it contains mayonnaise.
2. Replace the mayonnaise with sour cream for a slightly different (and delicious!) taste.
3. This recipe doubles and triples well.
- Store bang bang sauce in a jar with a tight fitting lid. Keep the jar in the fridge for up to one month.
Bang bang sauce is a faintly sweet creamy sauce with a touch of heat. Generally made with mayonnaise, sweet Thai chili sauce, Sriracha, and rice vinegar.
No! One of the main ingredients, mayonnaise, is made with eggs but does not contain any dairy. None of the other ingredients contain dairy.
Use it as a dipping sauce for shrimp, as a burger sauce, drizzled on shrimp tacos, fish tacos, cauliflower or chicken wings, as a sauce for crab legs, salmon, grilled meats, or ribs, as a dip for tempura shrimp or crispy tofu, on grilled corn, omelettes, sushi, and so much more!
Did you make this bang bang sauce? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!
Bang Bang Sauce
- measuring cups and spoons or digital kitchen scale
- Small rubber spatula or spoon
- glass jar with tight fitting lid
- ¼ cup mayonnaise
- 1 tablespoon sweet Thai chili sauce
- 2 teaspoons Sriracha
- ½ teaspoon honey
- ½ teaspoon rice vinegar
- Mix all ingredients together in a small bowl until no streaks of mayonnaise remain. Store in a clean glass jar with a tight fitting lid.
- Store bang bang sauce in a jar with a tight fitting lid in the fridge for up to one month.