Easy Bang Bang Sauce

This creamy bang bang sauce is one of those pantry-friendly condiments I reach for again and again. I first mixed these four simple ingredients on a busy weeknight when I wanted a quick, flavorful finish for leftover shrimp. The balance of rich mayonnaise, sweet Thai chili sauce, a little heat from sriracha, and a spoon of honey creates a glossy, slightly spicy sauce that brightens everything it touches. It is smooth on the tongue with a sticky-sweet finish and a gentle chili bite that lingers just long enough to be interesting without overpowering the dish.

I discovered this combination when experimenting with a dipping sauce for crispy shrimp at a family cookout. My sister declared it an instant keeper, and soon we were spooning it over roasted vegetables, spreading it into sandwiches, and even swirling it into grain bowls. It is forgiving, forgiving with measurements, and easy to scale up for a crowd. The texture is silky thanks to the mayonnaise, while the Thai sweet chili sauce brings body, sweetness, and tiny chili flakes for texture and visual appeal. Keep it chilled if you are not using it right away; the flavors deepen and become more harmonious after an hour in the refrigerator.

Ingredients

• Mayonnaise (1/2 cup): Use a good-quality full-fat mayonnaise for the creamiest mouthfeel; brands like Hellmann's or Duke's give a neutral base that lets the chili sauce shine. If you prefer a lighter texture, use an olive oil mayonnaise.
• Thai sweet chili sauce (1/4 cup): This is the backbone of the flavor and provides sweetness, texture, and tiny chili pieces. Look for Mae Ploy or a reputable supermarket brand. It adds both color and body to the mixture.
• Sriracha (1 teaspoon): Adds concentrated heat and a touch of garlicky spice. Adjust to taste; start small if serving children. Huy Fong is the classic choice for consistent heat.
• Honey (1 teaspoon): A small spoon softens the acidity and brightens the finish. Use runny honey for easy mixing; agave can be swapped for a vegan option but will change the flavor slightly.

Instructions

Combine the base: Measure the mayonnaise into a small mixing bowl. Use a sturdy whisk or fork to smooth the mayo first so the sauce will emulsify easily. Start with a clean bowl and cool ingredients so the texture stays glossy. (Visual cue: the mayo should be smooth and free of lumps before you add the other elements.) Add sweet chili sauce and sriracha: Spoon in the Thai sweet chili sauce and the teaspoon of sriracha. Stir vigorously until the mixture has a uniform pink-orange color and the tiny chili flakes from the sweet chili sauce are evenly distributed. This step blends the sweetness and heat and creates the signature color. Balance with honey: Add the honey and whisk until fully incorporated. The honey adjusts the sweetness and helps the sauce cling to food. Taste the mixture and decide whether to add more sriracha for heat or a small splash more sweet chili sauce for sweetness. If you want a thinner consistency for drizzling, stir in 1 to 2 teaspoons of warm water. Rest and store: For best flavor let the sauce sit in the refrigerator for at least 30 minutes so the flavors meld. Transfer to an airtight container and refrigerate; the sauce will keep for about one week. When serving from cold, give it a quick stir to restore the silky texture.

Storage Tips

Store the sauce in an airtight container or a small jar with a tight lid in the refrigerator. It will remain fresh for about one week; mark the date on the lid if you make multiple condiments. Do not leave it at room temperature for extended periods, especially when served at buffets. For reheating simply let it come to room temperature or whisk in a teaspoon of warm water if it firms up after chilling. If separation occurs, whip it quickly with a fork to reincorporate the ingredients.

Ingredient Substitutions

If you prefer a lighter version, substitute light mayonnaise or yogurt for part of the mayo, but expect a tangier, thinner finish. For a vegan version use plant-based mayonnaise and replace honey with agave syrup. If Thai sweet chili sauce is unavailable, combine 3 tablespoons of your favorite chili jam with 1 tablespoon of rice vinegar and 1 tablespoon of sugar to approximate the sweet-spicy profile. Reduce sriracha to taste for a milder option or swap for sambal oelek for a chunkier, more textured heat.

Serving Suggestions

This sauce is incredibly versatile. Use it as a dip for fried or grilled shrimp, drizzled over fish tacos, or as a spread inside sandwiches and burgers. It pairs beautifully with roasted sweet potatoes, grilled chicken skewers, and even as a finishing sauce for a grain bowl with brown rice and pickled vegetables. Garnish with chopped scallions, sesame seeds, or a squeeze of lime for brightness. For a picnic, pack it in a small squeeze bottle for easy application.

Cultural Background

The sauce is an American adaptation inspired by Southeast Asian flavors. Thai sweet chili sauce is a common condiment in Thai cuisine but combining it with mayonnaise and sriracha is a contemporary fusion approach that originated in casual American kitchens and restaurants. It reflects a trend of blending creamy Western bases with bold Asian condiments to create approachable flavors for diverse palates. This hybrid dressing exemplifies how store-bought sauces can be reimagined into new, crowd-pleasing applications.

Seasonal Adaptations

In summer use it as a cool dip for vegetable crudites and grilled skewers. In cooler months try it as a warm finish for roasted root vegetables or mixed into a warm grain bowl to add creaminess. Swap honey for maple syrup in autumn for a deeper sweet note that pairs well with squash. For holidays scale the batch and serve it in a pretty jar with a label, letting guests spoon out what they need for their plates.

Meal Prep Tips

Make the sauce ahead and portion it into small containers for easy weeknight use. A standard 1/2 cup batch serves about six as a condiment; double or triple when meal prepping for several days. Label containers with the date and use within seven days. For bowls or lunches, pack the sauce separately to keep salads crisp and add just before eating. It is also great to spoon onto sandwiches the day-of to prevent sogginess.

This simple sauce is proof that a few well-chosen ingredients can elevate ordinary food. I encourage you to experiment with heat levels and pairings until you find your perfect balance. Share it with family or friends and watch how quickly it becomes a go-to condiment in your kitchen.