Classic Bang Bang Sauce (Creamy, Spicy & Ready in 5 Minutes)

This classic bang bang sauce is the creamy, spicy, sweet drizzle that turns shrimp, chicken, or roasted broccoli into an instant favorite. It all comes together in one bowl with a handful of pantry staples.

You will have it whisked and ready before the air fryer even beeps. Just smooth, tangy heat that clings to every bite.

Why This Sauce Never Leaves My Fridge

The balance is what gets me. Rich mayonnaise mellows the sweet chili sauce and sriracha into something that feels both indulgent and bright, with just enough garlic to keep each dunk interesting.

It takes five minutes flat from start to finish, and it tastes even better after a short rest in the refrigerator. That means you can mix it while the main cooks and have one less thing to worry about at the table.

Ingredients

• 1/2 cup mayonnaise: full-fat for the creamiest body; light mayo can make it watery
• 3 tbsp sweet chili sauce: the base sweetness and sticky texture come from here
• 1 to 2 tsp sriracha: start with 1 tsp and build heat as you like
• 1 tsp honey: rounds out the sharp edges without adding obvious sweetness
• 1 tsp rice vinegar: a tiny tang that wakes everything up
• 1/4 tsp garlic powder: just enough savory depth
• Pinch of salt: taste and add a little more if needed

Variations / Substitutions

• Swap half the mayo for Greek yogurt: you will lose some richness, but the sauce stays creamy and gains a pleasant tang
• Use a different hot sauce: sriracha adds both heat and a subtle garlic note; for pure spice, try a vinegar-based hot sauce and reduce the rice vinegar a touch
• Add a squeeze of lime: replace the rice vinegar with fresh lime juice for a brighter, citrusy lift
• Make it honey-free: the sauce works without honey; just skip it or add an extra teaspoon of sweet chili sauce
• Need it dairy-free: use a good-quality vegan mayonnaise and check that your sweet chili sauce does not contain fish sauce

Crispy Baked Bang Bang Tofu is one of our favorite ways to use this sauce.

How To Make Bang Bang Sauce

Step 1: Whisk the Sauce Base

In a medium bowl, combine the 1/2 cup mayonnaise, 3 tbsp sweet chili sauce, 1 tsp sriracha, 1 tsp honey, 1 tsp rice vinegar, 1/4 tsp garlic powder, and a pinch of salt. Whisk until the mixture is completely smooth and no streaks of mayo remain. That takes about 30 seconds of steady whisking.

You will see a pale orange sauce that looks glossy and thick enough to coat the back of a spoon. If your sweet chili sauce has visible chili flakes, they will speckle through the mayo in a way that tells you exactly what you are about to eat.

Step 2: Taste and Adjust

Dip a clean spoon into the bowl and taste. This is the moment to push the heat where you want it. Add another 1/2 tsp of sriracha if you want more warmth, or a tiny drizzle of honey if the chili sauce feels too sharp. Whisk again and taste once more.

The flavor should hit you first with creamy richness, then a gentle sweetness, and finally a slow warmth that does not overpower. If it tastes flat, a tiny pinch of extra salt pulls everything forward.

Step 3: Drizzle and Serve

For the best flavor, slide the bowl into the fridge for at least 30 minutes. That short rest lets the garlic powder dissolve fully and the heat settle into the creamy base. Then pull it out, give it a quick stir, and drizzle it over hot shrimp, chicken tenders, or roasted vegetables.

The sauce will look thick and clingy as it lands on whatever you are serving. Serve it with a small spoon so everyone can add more, which they will.

A Few Tips Before You Start

• Use a whisk, not a fork: a fork leaves tiny pockets of unmixed mayo that you will taste later; thirty seconds with a balloon whisk does the job.
• Let it rest: even ten minutes of resting time helps the garlic bloom and the flavors come together, so make the sauce before you start cooking the rest of the meal.
• Thicker sauce for dipping: if you want it to sit on a platter as a dip, cut the sweet chili sauce back by a tablespoon for a stiffer texture.
• Keep the spice gradual: you can always add more sriracha, but you cannot take it out. Taste after every addition.

Scale the batch up or down:

Storing Leftover Sauce

• Refrigerate: spoon the sauce into an airtight container and keep it in the fridge for up to 1 week. Stir it before serving because a little separation can happen as it sits.
• Serve cold: this sauce is meant to be served chilled or at room temperature; warming it can cause the mayo to split.

What to Serve with Bang Bang Sauce

Crispy textures let the creamy sauce shine best. Pile it over golden air-fried shrimp or drizzle it across crunchy baked chicken strips so every bite gets that sweet heat. It also turns a bowl of roasted broccoli or cauliflower into a side dish people reach for first. For a quick party plate, set it next to sweet potato fries and watch it disappear.

Frequently Asked Questions

Can I make bang bang sauce without mayonnaise?

Yes, though the texture changes. Swap the mayo for full-fat Greek yogurt or a thick vegan mayo; the sauce will be tangier and thinner, so cut back the rice vinegar by half.

What if I do not have sweet chili sauce?

Mix 2 tablespoons of honey with 1 tablespoon of rice vinegar and a pinch of red pepper flakes as a quick stand-in. It will not be identical, but the sweet-spicy balance works in a pinch.

Can I freeze this sauce?

No. Mayonnaise separates and turns grainy when thawed, so freezing ruins the texture. It is quick enough to make fresh whenever you need it.

How do I fix a sauce that is too spicy?

Stir in another spoonful of mayonnaise and a little extra honey. That pushes the heat back without watering down the sauce.

Is this the same as the Bonefish Grill bang bang sauce?

This is a home version of that style of sauce, made with common pantry ingredients. It leans a little less sweet than the restaurant version, so you can add an extra teaspoon of honey if you want it closer to the original.

Classic Bang Bang Sauce Recipe

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 4 servings

Calories: 220

Ingredients Method Notes

Ingredients

  

• 1/2 cup mayonnaise
• 3 tbsp sweet chili sauce
• 1 to 2 tsp sriracha
• 1 tsp honey
• 1 tsp rice vinegar
• 1/4 tsp garlic powder
• Pinch of salt

Method

 

1. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, 1 tsp sriracha, honey, rice vinegar, garlic powder, and salt until completely smooth.
2. Taste the sauce and stir in extra sriracha for more heat or a tiny drizzle of honey if it needs more sweetness.
3. For the deepest flavor, cover and refrigerate at least 30 minutes, then drizzle over your dish and serve.

Notes

The sauce tastes best after a short rest because the garlic powder has time to hydrate, so make it ahead if you can. It thickens slightly as it chills; stir in a few drops of water if you want a thinner drizzle.