Bang Bang Sauce

Make any meal complete with this easy-to-make and delicious Bang Bang Sauce! It's creamy, sweet, spicy, and ready in less than five minutes. This bang bang sauce recipe is perfect for serving with everything from cauliflower to chicken and fried shrimp.

This post is sponsored by Chef's Choice. All opinions are my own.

Ingredients

This delicious sauce is made with just a handful of common pantry ingredients. Here are the bang bang sauce ingredients:

• Mayonnaise - Choose traditional, olive oil, avocado oil, light, or even vegan mayonnaise.
• Sweet Chili Sauce - Also known as Thai sweet chili sauce or sweet Thai chili sauce, this ruby-colored condiment is sweet and just lightly spicy. I used Chef's Choice's sweet chili sauce.
• Sriracha - Adds heat and savory dimension to the creamy concoction. The sriracha I used was the Sriracha Chili Sauce (Dynamite Hot) by Chef's Choice.
• Vinegar - Between the creamy mayo and the sweetness of the chili sauce, I like to add a little tang with some rice vinegar. Feel free to use apple cider vinegar, or some lemon or lime juice instead.

How to Make Bang Bang Sauce

It is seriously so simple to make this creamy and zesty dip! Here's how to do it:

Step 1: Add the mayonnaise, sweet chili sauce, and vinegar to a small bowl and mix or whisk together.

Step 2: Add 1 tablespoon of Sriracha and add more to taste. Serve immediately or chill a few hours before serving to let the flavors develop!

Recipe Tips

• Adjust the heat and sweetness to taste. Use more or less sriracha or sweet chili sauce to achieve your desired taste. I usually use 2 tablespoons of sriracha and ¼ cup of chili sauce.
• Let the flavors develop. Enjoy it right away or let the sauce chill for up to 3 hours before serving to let the flavors develop.
• Swap the vinegar for lemon or lime juice. Squeeze in 1 teaspoon of lemon juice or lime juice for a bright finish to the dip or if you mix in too much sriracha for your taste. The acid in the lemon juice cuts the heat, preventing waste.
• Storage directions. Leftover sauce can be kept covered in an airtight container in the refrigerator for up to 2 weeks. It does not freeze well, as the mayo will split in the freezing and defrosting process. 
• Make it vegan. This recipe is naturally gluten-free and dairy-free. To make vegan bang bang sauce, simply choose vegan mayonnaise in place of traditional and follow the recipe directions as listed.

Serving Suggestions

Bang bang sauce is so versatile, you can serve it with a variety of dishes! Serve it with shrimp, salmon, chicken or tofu, add some zip to your favorite wrap, use it as a dip for veggies or tempura, or dollop it on poke bowls.

I personally love having coconut rice in a bowl topped with breaded cauliflower and avocado slices with homemade bang bang sauce drizzled on top! To make coconut rice, rinse and drain 1½ cups of rice. Heat a skillet on medium heat with 1 tablespoon of butter. Add 1 teaspoon of grated ginger, and once it becomes fragrant, add and sauté the rice. Add the rice, half a can of coconut milk (6.75 fl oz), and ¾ cup stock to a rice cooker and cook according to the rice cooker instructions.

Frequently Asked Questions

More Savory Vegan Recipes

• If you're looking for another dip, try this creamy vegan spinach artichoke dip!
• Love warm and comforting soups? My vegan pumpkin soup and roasted tomato soup are both great options when you're craving something warm and cozy.
• This vegetable gyoza recipe is delicious as a side dish or appetizer!
• My arepas recipe would be the perfect vessel for a sandwich, with some bang bang cauliflower inside!

Thanks so much for stopping by! I hope you love this recipe as much as I do. For more mouth-watering dairy-free, gluten-free, and/or vegan inspiration, make sure to follow me on Pinterest, Facebook, and Instagram. You can also get all of my newest content delivered straight to your inbox by signing up for my email newsletter — I promise not to spam you!