This Bang Bang Sauce recipe is the one you’ll return to again and again. If you’ve loved Bang Bang Shrimp from a restaurant, you know the magic of that creamy, slightly spicy sauce. Store-bought jars rarely match the flavor of a fresh, homemade version. This recipe delivers a smooth, balanced sauce with just the right amount of heat and sweetness, ready in under five minutes with simple ingredients.
After trying many variations, this version stands out because it’s more than just mayo and sweet chili sauce. A splash of soy sauce adds depth, honey smooths the heat, and freshly grated garlic gives a bright, savory kick. The result is creamy, slightly tangy, mildly spicy, and never overly sweet—perfect for coating crispy shrimp, drizzling over chicken, or serving as a dip for fries or veggies.
Bang Bang Sauce Ingredients
- Mayonnaise – The creamy base. Full-fat mayo gives the best texture; light versions work but will be thinner.
- Sweet Thai chili sauce – Provides the signature sweet-and-spicy flavor that defines Bang Bang Sauce.
- Low-sodium soy sauce – Adds savory depth without making the sauce too salty.
- Hot sauce – A small amount for heat. Use your favorite brand; sriracha or Tabasco both work well.
- Rice vinegar – Brightens the flavors and prevents the sauce from tasting heavy.
- Garlic – Freshly grated for even distribution and a bold, clean garlic flavor.
- Honey – Just a touch to balance heat and round the flavor.
How to Make Bang Bang Sauce at Home
- In a medium bowl, combine the mayo, sweet Thai chili sauce, soy sauce, hot sauce, rice vinegar, grated garlic, and honey.
- Whisk until completely smooth and well blended, making sure the garlic is evenly incorporated.
- Taste and adjust: add more hot sauce for heat, more honey for sweetness, or a splash more vinegar for acidity.
- Use immediately or store in an airtight container in the refrigerator. Flavors improve after resting for 15–30 minutes.
Tips and Tricks
Grate the garlic finely. A microplane or zester works best so the garlic blends smoothly into the sauce without any harsh bites.
Let it rest. Chilling the sauce 15–30 minutes allows the flavors to meld and taste more rounded.
Choose a good mayo. Full-fat mayonnaise gives a richer mouthfeel; lighter mayo will be thinner.
Adjust to taste. Increase hot sauce for more heat, add honey to tame spice, or alter soy sauce to change saltiness and depth.
Make ahead. The sauce keeps well in the fridge for up to one week.
How to Store Homemade Bang Bang Sauce
Store in an airtight container or jar in the refrigerator for up to one week. Separation is normal—stir before using. Do not freeze, as mayo-based sauces separate and lose texture when thawed.
Bang Bang Shrimp Sauce FAQs
Creamy, slightly sweet, and mildly spicy with a bright tang. Mayo provides richness, Thai chili sauce and honey add sweetness, hot sauce brings heat, and soy sauce adds savory depth.
It usually has a gentle kick, but you can easily control the heat by adding more or less hot sauce.
Greek yogurt or sour cream can be used for a lighter version, but expect a different texture and tang.
Excellent with crispy shrimp, chicken tenders, fries, tacos, grain bowls, burgers, and as a dressing or drizzle on salads and sandwiches.
Yes. Store in an airtight container in the fridge for up to one week. Flavors often improve after chilling.
Bang Bang Sauce Recipe
Bang Bang Sauce
A creamy, sweet, and mildly spicy sauce made with mayo, Thai sweet chili sauce, hot sauce, and a touch of honey. Ready in minutes and perfect as a dip, drizzle, or dressing.
Ingredients
- 1/2 cup mayonnaise
- 1/3 cup sweet Thai chili sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon hot sauce
- 1 tablespoon rice vinegar
- 1 clove garlic, grated
- 2 teaspoons honey
Instructions
- Combine mayonnaise, sweet Thai chili sauce, soy sauce, hot sauce, rice vinegar, grated garlic, and honey in a medium bowl.
- Whisk until the mixture is smooth and well blended.
- Adjust seasoning to taste: add more hot sauce for heat or more honey for sweetness.
- Use immediately or refrigerate in an airtight container for up to one week. Stir before serving if separation occurs.
Notes
- Grate the garlic finely to avoid large pieces—use a microplane or zester if possible.
- Swap hot sauce for sriracha if you prefer a different chili flavor.
- For a thicker sauce, reduce soy sauce slightly or add more mayo; for a thinner drizzle, add a splash of rice vinegar or water.
If you try this sauce and enjoy it, a 5-star rating is appreciated—it helps keep easy recipes like this available.