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A quick, creamy, sweet-spicy sauce that elevates shrimp, chicken, vegetables, and sandwiches — ready in minutes with pantry staples.
This Easy Bang Bang Sauce has been my go-to shortcut for turning simple weeknight dinners into something memorable. I first landed on this combination during a busy summer when I had leftover cooked shrimp and only pantry condiments at hand. A quick whisk brought together a creamy, sweet and gently spicy sauce that my family declared better than takeout. The balance of mayonnaise, Thai sweet chili sauce, a touch of sriracha and honey creates a glossy, clingy emulsion that coats proteins and vegetables beautifully.
What makes this mixture special is its versatility and the way the textures play together: the silkiness of the mayonnaise, the jammy sweetness and chili flecks in the sweet chili sauce, and the vinegary heat from sriracha. It’s addictive in small amounts — spoon a little over roasted cauliflower or toss with shredded chicken for sandwiches. I often double the batch when I’m entertaining because it’s an easy crowd pleaser and keeps well in the refrigerator for several days. Once you taste it, you’ll find yourself looking for excuses to use it.
I remember serving this with pan-seared shrimp one summer evening; the kids dipped everything within reach and our usual pack of napkins disappeared. My neighbor later asked for the recipe, and now she keeps a jar in her fridge for last-minute salads. It’s become one of those simple hacks that makes weekday meals feel celebratory.
These four ingredients are all you need for the classic balance. If you prefer a lighter version, swap half the mayo for plain Greek yogurt, keeping in mind the consistency and tang will change slightly. For best results, measure on a standard US measuring cup and teaspoons and use room-temperature mayo for easier whisking.
My favorite aspect is how quickly it transforms humble ingredients into something addictive. On a rainy evening, this sauce turned leftover shredded chicken into a sandwich my teenager called "better than lunch meat." It’s the sort of small culinary invention that brightens routine meals and encourages experimentation — switch proteins, add citrus, or thin it for salads.
Store this sauce in a clean, airtight container in the refrigerator. Glass jars with tight lids are ideal because they don’t absorb odors and allow you to see the sauce. Keep chilled at or below 40°F and consume within seven days. Avoid leaving the sauce at room temperature for extended periods; when served at a buffet, place the jar over a shallow bowl of ice to keep it cool. If the sauce slightly separates after storage, a quick whisk restores the emulsion. Do not freeze: freezing changes the texture and causes the emulsion to break, resulting in watery, separated sauce on thawing.
If you need to adapt the recipe, there are straightforward swaps. For a lighter version, replace half the mayonnaise with plain Greek yogurt; the result is tangier and less rich. For vegan diets, use vegan mayonnaise and agave syrup in place of honey, but note the flavor will be less rounded. If Thai sweet chili sauce is unavailable, use a mix of apricot preserves and a splash of rice vinegar plus a pinch of red pepper flakes to mimic the sweet-tangy profile. For lower sugar, choose a reduced-sugar sweet chili sauce or reduce the honey; you may need to balance with a touch of vinegar for brightness.
Serve as a dipping sauce for fried shrimp, crispy chicken tenders, or sweet potato fries. It’s fantastic as a spread for sandwiches and wraps — try it on a toasted brioche bun with grilled chicken and shredded cabbage for crunch. Thin with a teaspoon of lemon juice or water to use as a dressing for noodle bowls or slaw. Garnish with chopped scallions, toasted sesame seeds, or cilantro for visual contrast and texture. This sauce also pairs well with roasted vegetables like cauliflower or Brussels sprouts, where a drizzle adds richness and a spicy-sweet lift.
Bang bang sauce as commonly known in American kitchens is inspired by flavors from Southeast Asian chili sauces blended with creamy Western mayonnaise, though the exact origin of the name is debated. It rose in popularity in casual restaurants and food trucks where Asian-inspired flavors were paired with fried proteins. The sweet chili component is rooted in Thai condiments, while the creamy element aligns with Western dipping traditions. This fusion yields a cross-cultural condiment that nods to both regions, adapting well to local tastes and ingredients.
In summer, lighten the sauce by swapping half the mayo with yogurt and adding a squeeze of lime to brighten flavors for grilled fish. In colder months, keep the classic rich mayo base and pair with roasted root vegetables or warm chicken sliders. For holidays, scale up and serve alongside an appetizer platter: place the sauce in a pretty bowl surrounded by skewers of shrimp, fried wontons, and crisp vegetables. Small tweaks in heat and sweetness make the sauce fit each season effortlessly.
Make a batch at the start of the week and portion into small jars for grab-and-go lunches. It keeps well for up to seven days, making it a great time-saver. If using as a dressing, store separately from greens and toss just before serving to keep leaves crisp. For portable meals, pack sauce in a leakproof container and include a small spoon or squeeze bottle for easy application. Label with date made to ensure freshness.
This sauce is an easy kitchen weapon: fast, flexible, and dependable. Try it on something tonight and then experiment with a new pairing each week — it’s surprising how many dishes benefit from that sweet-spicy-creamy hit. Happy cooking and don’t be afraid to tweak the heat to make it yours.
Whisk the sauce until glossy to ensure the mayo and sweet chili sauce emulsify for a smooth texture.
Taste and adjust sriracha in small increments; it’s easier to add heat than to remove it.
Let the sauce rest in the refrigerator for at least 30 minutes to allow flavors to meld and mellow.
Use glass jars with tight lids for storage to prevent odor absorption and extend freshness.
This nourishing easy bang bang sauce recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Store in an airtight container in the refrigerator for up to one week. Do not freeze; freezing will cause separation.
Yes — substitute half the mayonnaise with plain Greek yogurt for a lighter version, or use vegan mayonnaise and agave to make it vegan.
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This recipe looks amazing! Can't wait to try it.
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