Bang Bang Creamy Chili Sauce (Print Version)

This Bang Bang creamy chili sauce has been my secret shortcut for turning ordinary weeknight proteins into something people remember. I first mixed these ingredients together on a busy Tuesday when I wanted the flavor of a restaurant-style dip without the fuss. The result was an addictive balance of creamy mayonnaise, sticky-sweet Thai chili sauce, a touch of honey, and just enough Sriracha heat to keep it interesting. The texture is silky and clingy, perfect for coating fried prawns, dolloping onto tacos, or using as a dressing for crunchy slaw.

I discovered how versatile this combination is after watching my kids pass plates back and forth: fried cauliflower florets disappeared first, then chicken tenders, then carrot sticks. What makes this sauce special is its simplicity—four pantry-friendly components that come together in seconds—and the way the flavors layer: fat for body, sweet for balance, and chili for lift. It’s a little retro and a lot modern, and once you learn the base, you’ll find dozens of riffs to suit every meal. Keep a jar in the fridge; it becomes even better after a short rest, when flavors mellow and thicken.

Ingredients

• Mayonnaise: Use a good-quality full-fat mayonnaise (about 1/2 cup). I reach for Hellmann’s/Best Foods for consistent creaminess; it gives the sauce a rich mouthfeel and stable emulsion.
• Thai sweet chili sauce: Approximately 1/4 cup plus 2 teaspoons. Look for brands like Mae Ploy for a balance of sweet and mild heat; it brings bright chili-fruit notes and sticky texture.
• Honey: 1 tablespoon. A mild-flavored honey rounds the edges and adds glossy sheen; substitute agave for a vegan-friendly swap (see substitutions).
• Sriracha: 1/2 teaspoon. Adjust to taste—this provides a tangy, garlicky warmth that lifts the sauce without overpowering the sweetness.
• Optional finishing salt: A pinch of flaky sea salt can sharpen flavors just before serving, especially if your mayonnaise is low-salt.

Instructions

Combine the base: In a small mixing bowl, add the mayonnaise, Thai sweet chili sauce, honey, and Sriracha. Use measuring spoons and cups to keep proportions consistent; proper ratios are the key to balance here. Whisk to emulsion: Vigorously whisk the mixture until smooth and homogenous—about 20–30 seconds. The goal is a glossy, cohesive sauce without streaks of chili sauce or honey. Scrape the sides with a rubber spatula for even mixing. Rest and store: Use immediately, or transfer to an airtight container and refrigerate. Chilling 30 minutes will thicken the sauce. It will keep in the fridge for up to one week; stir before serving if separation occurs.

Storage Tips

Store the sauce in a clean, airtight jar or container with a tight lid. Refrigerate immediately and use within seven days for best quality—any longer and the acidity balance shifts. For serving, bring the jar to room temperature for 10 minutes and give it a quick stir to restore a glossy consistency. Avoid double-dipping if serving as a shared dip; portion into a small bowl for guests. Do not freeze: the mayonnaise emulsion separates on thawing and the texture becomes gritty.

Ingredient Substitutions

If you need to adapt the formula, swap mayonnaise for vegan mayo (same volume) and replace honey with agave or maple syrup to keep sweetness—this creates a vegan variation with similar texture. For less sugar, reduce Thai sweet chili sauce by half and add a tablespoon of tomato paste plus 1 teaspoon rice vinegar to maintain tang. If you prefer citrus brightness, stir in 1 teaspoon of fresh lime juice at the end; this can help lift flavors without adding heat.

Serving Suggestions

Use as a dip for fried shrimp, chicken tenders, or tempura vegetables; spoon it over grilled salmon or roast chicken for a quick glaze. It’s brilliant tossed into a crunchy slaw for tacos or as a dressing for a cold noodle salad. For sandwiches, spread a thin layer to add moisture and flavor—pairs exceptionally well with toasted bread, sliced cucumber, and a handful of fresh herbs. Garnish with toasted sesame seeds or chopped chives for presentation.

Cultural Background

While this condensed version draws on the Americanized “Bang Bang” sauce popularized by casual dining and seafood restaurants, its components reflect a melding of global flavors: creamy Western emulsions meet Southeast Asian sweet chili condiments and American hot sauce heat. The name evokes the playful, bold profiles diners expect—sweet, spicy, and creamy all at once—rather than a strict traditional recipe. It’s a modern pantry hybrid born from cross-cultural flavor pairings.

Seasonal Adaptations

In summer, lighten the sauce by swapping half the mayonnaise with plain yogurt (Greek yogurt for thickness) and add a tablespoon of chopped fresh herbs like cilantro or mint. In cooler months, add a teaspoon of toasted sesame oil for depth and warmth. For holiday entertaining, increase the honey slightly and fold in a teaspoon of finely grated orange zest to add festive citrus notes that pair beautifully with roasted proteins.

Meal Prep Tips

Make the sauce up to seven days ahead and portion into 2–4 ounce containers for lunches or snack boxes. Use squeezable bottles for easy drizzling over bowls. If the sauce thickens too much after refrigeration, stir in 1–2 teaspoons of warm water to loosen it. Label containers with the date and use the FIFO method to ensure freshness—first-made, first-used.

Success Stories

I remember bringing this sauce to a neighborhood potluck where it accompanied a tray of oven-fried cauliflower. Neighbors went back for seconds and later asked for the recipe; one swapped the honey for maple and declared it perfect for fall. Family gatherings have turned it into a signature condiment—kids request it on fries, and my partner now spreads it on burger buns instead of ketchup. These small moments of delight are why I keep the base formula handy.

This simple, flexible sauce is one of those small kitchen wins that elevates many dishes with minimal effort—make a jar, experiment with tweaks, and let it become a go-to for busy nights and casual entertaining.