This easy homemade Bang Bang Sauce Recipe recreates the sweet‑and‑spicy sauce you love from restaurants like Bonefish Grill. With just four ingredients and about five minutes of hands‑on time, it’s fast, flavorful, and versatile.
There are only four ingredients and it comes together in minutes. It’s a simple recipe that delivers big flavor.
I order the bang bang shrimp appetizer at Bonefish Grill every time I go, so I’ve had plenty of chances to refine this homemade version.
I use the sauce in many ways. Lately my go‑to dinner is lightly breaded chicken nuggets drizzled with this creamy sauce. It’s equally delicious spooned over roasted cauliflower or broccoli.
No matter the dish, it’s an ideal finishing touch — and it’s low‑carb friendly too.
Ingredients
This bang bang sauce uses simple, easy‑to‑find ingredients. You’ll need:
- Mayonnaise – Use your preferred brand. Vegan mayo or plain Greek yogurt work as alternatives. Kewpie and Duke’s are especially rich because they use egg yolks.
- Thai sweet chili sauce – This provides sweetness and tang. Look for it in the international aisle. Note: tomato‑based chili sauce is different and won’t give the same result.
- Sriracha – Adds heat; adjust the amount to suit your spice tolerance. Sriracha is thicker and slightly milder than Tabasco or similar hot sauces.
- Seasoned rice vinegar – Adds brightness and a touch of sweetness. If needed, apple cider vinegar can be substituted; plain rice vinegar lacks the added sugar and will change the flavor slightly.
This mayo‑based sauce is sometimes compared to boom boom or yum yum sauce, but it has its own distinct sweet‑spicy profile.
The recipe card below includes exact amounts, step‑by‑step instructions, and nutrition information.
Directions
Making bang bang sauce is as simple as mixing the ingredients until smooth.
- Add mayonnaise, sweet chili sauce, seasoned rice vinegar, and sriracha to a small bowl.
- Whisk or stir until the sauce is smooth and creamy. Taste and adjust heat or sweetness as desired.
Adjust the Level of Spice
One of the best things about making this at home is controlling the heat. Start small, taste, and increase the sriracha to suit your preference.
- 1 teaspoon sriracha – mild.
- 2 teaspoons sriracha – balanced heat (recommended).
- 3 teaspoons sriracha – noticeably spicy, similar to restaurant servings.
If you halve or double the recipe, remember to scale the sriracha proportionally.
Ways to Use Bang Bang Sauce
This sauce is very versatile. Adjust the spice level depending on the application. Ideas:
- Bang Bang Salad – Top salad greens with cooked chicken tenders, nuggets, or shrimp and drizzle the sauce as a dressing.
- Bang Bang Pasta – Toss the sauce with cooked pasta, add protein and vegetables for a quick meal.
- Tacos – Use it in shrimp, chicken, or tofu tacos — breaded or unbreaded.
- Nachos – Drizzle over loaded nachos for a creamy, spicy finish.
- Vegetable Sauce – Elevate roasted cauliflower, broccoli, or other vegetables.
- Dipping Sauce – Great for chicken nuggets, fries, or chips.
- Chicken Wings – Toss wings in the sauce and finish with sliced green onions.
- Seafood – A dollop pairs beautifully with crab cakes or fried shrimp.
Storage
I usually make small batches, but you can scale up. Store leftover sauce in an airtight container or jar in the refrigerator for up to 7 days.
Bang Bang Sauce Recipe: Easy Homemade Copycat
Ingredients
- ½ cup Mayonnaise Any type; can substitute yogurt or vegan mayo.
- 3 Tablespoons Thai style sweet chili sauce
- 1 teaspoon Seasoned rice vinegar
- 2 teaspoons Sriracha Or to taste; see notes for adjustments.
Instructions
- Add mayonnaise, sweet chili sauce, seasoned rice vinegar, and sriracha to a small mixing bowl.
- Whisk or stir until smooth and creamy. Taste and adjust flavor as desired.
Notes
Yield: About ¾ cup. Serving size is roughly 2 tablespoons.
Adjust the Level of Spice: 1 teaspoon sriracha = mild; 2 teaspoons = recommended; 3 teaspoons = spicier, similar to restaurant versions.
Storage: Keep in an airtight jar in the refrigerator for up to 7 days.