Easy Bang Bang Sauce

This creamy, sweet-spicy dressing has been a fast favorite in my kitchen for years. I first stumbled across this version when I wanted a simple, crowd-pleasing sauce for a weeknight shrimp bowl. With just a few pantry staples—mayonnaise, Thai sweet chili sauce, a touch of sriracha and honey—it came together in under five minutes and immediately transformed ordinary proteins and vegetables into something lively and memorable. The texture is luxuriously smooth, the heat is adjustable, and the balance of sweet and tangy keeps everyone coming back for more. What makes this preparation special is how versatile and forgiving it is. I’ve smeared it on toasted sandwiches, used it as a dip for roasted cauliflower, and drizzled it over grain bowls. Because the components are so straightforward, you can tailor the sweetness or the heat to suit guests or picky eaters. I often make a double batch for gatherings; people dip, drizzle, and ask for the recipe—usually before the platter is empty.

Ingredients

• Mayonnaise (1/2 cup): Use a full-fat mayonnaise for the silkiest mouthfeel; brands like Hellmann's or Duke's give a neutral, creamy base. If you prefer a tangier edge, try an olive oil-based mayo but expect a slightly different flavor profile.
• Thai sweet chili sauce (1/4 cup): This ingredient provides both sweetness and a gentle chili presence. Mae Ploy is a dependable brand; check the jar for texture—some are thinner and sweeter, others are chunkier with chili bits.
• Sriracha (1 teaspoon): Adds concentrated heat and a touch of garlic. Use more for pronounced spice; if you only have hot sauce, start with half a teaspoon and taste.
• Honey (1 teaspoon): Rounds out the acidity and lifts flavors. Maple syrup or agave are suitable if you need a vegan swap (note: texture and flavor will change slightly).

Instructions

Combine the base: Measure 1/2 cup mayonnaise into a small mixing bowl. Add 1/4 cup Thai sweet chili sauce. Use a bowl that’s large enough to whisk vigorously so the ingredients emulsify evenly. Add heat and sweetness: Stir in 1 teaspoon sriracha and 1 teaspoon honey. Use a fine whisk or fork to incorporate thoroughly—this helps dissolve the honey and meld the chile sauce into the mayo for a glossy finish. Taste and balance: Taste the sauce and adjust: add more sriracha for spice, an extra teaspoon of honey if it needs sweetness, or a pinch of kosher salt if flavors feel muted. The visual cue is a smooth, slightly thick sauce that coats the back of a spoon. Rest or serve: Serve immediately or refrigerate for at least 30 minutes to let flavors marry. If chilling, cover with plastic wrap directly on the surface to prevent a skin from forming and stir before serving.

Storage Tips

Store in a clean, airtight container in the refrigerator. A small jar with a tight lid works best—glass holds flavor and is easy to label. Keep refrigerated between uses and use within seven days. If the surface develops a film, stir it in if it smells fresh; discard if it smells off. For longer storage, you can freeze in ice cube trays, then transfer cubes to a sealed bag for up to 1 month, but texture may change slightly on thawing. Re-whisk gently before serving to re-emulsify.

Ingredient Substitutions

To make this sauce vegan, replace mayonnaise with a plant-based mayo and swap honey for agave or maple syrup (note: sweetness and viscosity will shift slightly). For lower-fat options, use light mayonnaise, though the sauce won’t be as rich. If you don’t have Thai sweet chili sauce, mix 2 tablespoons chili garlic sauce with 2 tablespoons apricot jam or ketchup and 1 teaspoon rice vinegar to mimic the sweet-tangy profile. If you need less heat, replace sriracha with a pinch of smoked paprika for color without the bite.

Serving Suggestions

Use as a dip for shrimp, chicken tenders, roasted vegetables, or sweet potato fries. Drizzle over grain bowls with rice, steamed broccoli, and sliced avocado for a quick lunch. Spread inside a toasted bun for sandwiches or slather on a taco with shredded cabbage and cilantro. Garnish with chopped green onion or sesame seeds for an elevated presentation. It pairs especially well with smoky, fried, or grilled foods that benefit from a contrast of creamy sweetness and bright heat.

Cultural Background

While inspired by Americanized Asian flavors, this sauce borrows elements common in Southeast Asian condiments—sweet chili sauce and chili paste—then pairs them with a Western mayonnaise base. The result is a hybrid condiment that became popular in casual restaurants and food trucks for its ability to add a bold finish without complicated prep. It’s an example of flavor fusion where familiar pantry items are combined to create something that feels both exotic and comfortingly familiar.

Seasonal Adaptations

In summer, lighten the sauce with a tablespoon of plain yogurt or Greek yogurt and add citrus zest for brightness. In colder months, deepen the flavor with a dash of toasted sesame oil and a pinch of five-spice powder for warmth. For spring, mix in finely chopped fresh herbs like cilantro and chives. Holiday menus welcome this sauce as a glaze for roasted proteins—brush sparingly during the last five minutes of roasting to create a glossy finish.

Meal Prep Tips

Make a batch at the start of the week and portion into small jars for grab-and-go meals. Use single-serve containers for packed lunches or as party-ready dipping cups. Keep a small bottle in the fridge door for last-minute sandwich upgrades. If you’re meal prepping proteins, reserve a little sauce to toss with proteins just before reheating so texture and flavor stay bright. Always taste before serving, as cold storage can mute the spice—adjust with a touch of sriracha or honey if needed.

Every time I serve this sauce, I’m reminded how simple ingredients can make a big impact. Whether you’re feeding a crowd or just jazzing up weeknight dinner, it’s a dependable, flexible finishing touch—one that invites improvisation and becomes your own over time. Enjoy experimenting and making it your signature condiment.