This bang bang sauce recipe gives you that addictive sweet-heat combo in about five minutes — creamy mayo, sweet chili, a hit of hot sauce, and honey to round it all out. It’s the same stuff drizzled over those famous bang bang shrimp, and once you make it yourself, you’ll keep a jar in the fridge permanently.
I started mixing this up years ago when I got tired of paying restaurant prices for a tiny ramekin. The trick isn’t anything fancy — it’s getting the ratio of sweet to spicy dialed in so neither one bullies the other.
Use it as a dip, a drizzle, or a sandwich spread. It goes on basically everything.
What Is Bang Bang Sauce?
Bang bang sauce is a creamy, sweet, and mildly spicy condiment that became famous thanks to the bang bang shrimp appetizer at Bonefish Grill. The name comes from the dish, not the sauce itself — the shrimp are tossed in this sauce after a quick fry, and the whole thing hits like a flavor bomb.
The flavor profile is simple but effective: mayonnaise for creaminess, sweet chili sauce for sugar and gentle heat, Sriracha or similar hot sauce for a sharper kick, and honey to deepen the sweetness. It’s not a sophisticated sauce, and that’s exactly why it works. Think of it as the cooler cousin of spicy mayo.
Why This Bang Bang Sauce Recipe Works
Most copycat versions online overcomplicate things with a dozen ingredients. The real sauce is shockingly basic — four ingredients, whisked together, done. The magic is in the balance.
I tested this with different mayo brands and found that a standard full-fat mayo (like Hellmann’s or Duke’s) gives you the right richness. Low-fat mayo works but the sauce gets thin and slightly sweet in a weird way. The sweet chili sauce does most of the heavy lifting here, so use one you actually like the taste of — Mae Ploy is my go-to.
The honey is the secret weapon. It rounds off the sharp edge of the hot sauce and makes everything taste more cohesive. Skip it and the sauce tastes flat.
Ingredient Notes & Swaps
Mayo: Full-fat is best. Duke’s gives a tangier sauce, Hellmann’s is more neutral. Either works great.
Sweet chili sauce: Mae Ploy or Thai Kitchen are widely available. This is NOT the same as sweet chili paste or chili garlic sauce — check the label.
Hot sauce: Sriracha is the classic choice. If you want it milder, use half as much or swap for a milder sauce like Cholula.
Honey: Maple syrup or agave work if you need it vegan. The flavor shifts slightly but still tastes great.
Vegan option: Use vegan mayo (Vegenaise or Sir Kensington’s) and maple syrup instead of honey. Everything else is already plant-based.
Gluten-free: This sauce is naturally gluten-free as long as your Sriracha is certified GF (Huy Fong is).
Tips for the Best Sauce
Make it ahead. This sauce actually tastes better after sitting in the fridge for an hour — the flavors meld and the heat mellows slightly.
Adjust the heat to your crowd. The recipe as written is a medium kick. For mild, cut the Sriracha to 1 teaspoon. For fiery, double it and add a pinch of cayenne.
Don’t thin it out too much. If you’re using it as a drizzle over fried shrimp and want it slightly thinner, add a teaspoon of water or rice vinegar — not more mayo or it’ll get heavy.
Whisk, don’t stir. A quick whisk incorporates everything smoothly. A spoon leaves streaks of mayo.
Serving Ideas
The obvious move: toss it with crispy fried shrimp for a homemade bang bang shrimp appetizer. But don’t stop there.
Drizzle it over fried chicken sandwiches, roasted broccoli, rice bowls, or fish tacos. It’s excellent as a dip for sweet potato fries or chicken tenders. I’ve even used it as a salad dressing thinned with a little rice vinegar.
Basically, if you’d reach for spicy mayo or ranch, this sauce does the job better.
Storage & Freezing
Store in an airtight container or jar in the fridge for up to a week. The mayo is the limiting factor, so follow the expiration date on your jar as a guide.
Freezing isn’t recommended — mayo separates when frozen and the texture gets grainy. This sauce is so quick to make that there’s really no reason to freeze it anyway.
Give it a stir before using if it’s been sitting, as the honey can settle at the bottom.
Homemade Bang Bang Sauce
Ingredients
Equipment
Method
- In a small bowl, combine the mayonnaise, sweet chili sauce, Sriracha, and honey.
- Whisk vigorously until completely smooth and no streaks of mayo remain.
- Taste and adjust — add more Sriracha for heat or more honey for sweetness.
- Transfer to an airtight jar and refrigerate for at least 30 minutes before serving for best flavor.
- Stir before using. Drizzle, dip, or toss with your favorite proteins.
Notes
Frequently Asked Questions
What does bang bang sauce taste like?
It’s creamy, sweet, and mildly spicy all at once. The mayo gives it richness, the sweet chili sauce brings sugar and gentle heat, the Sriracha adds a sharper kick, and the honey rounds everything off. It’s like spicy mayo’s sweeter, more balanced cousin.
Is bang bang sauce the same as spicy mayo?
No. Spicy mayo is just mayo and hot sauce. Bang bang sauce adds sweet chili sauce and honey, which makes it sweeter, thicker, and more complex. The sweet-heat balance is what makes it taste like the restaurant version.
Can I make bang bang sauce without Sriracha?
Yes — swap in any hot sauce you like. Cholula or Frank’s RedHot will give a milder, more vinegary sauce. For a smoky version, try chipotle hot sauce. Start with 1 teaspoon and taste before adding more.
How long does homemade bang bang sauce last?
Up to a week in the fridge in an airtight container. Check your mayo’s expiration date as a guide. Give it a stir before serving since the honey can settle at the bottom.
What can I use bang bang sauce on besides shrimp?
Tons of things — fried chicken sandwiches, fish tacos, rice bowls, roasted vegetables, sweet potato fries, chicken tenders, or even as a salad dressing thinned with rice vinegar. Anywhere you’d use spicy mayo or ranch, this works better.
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