Bang Bang Sauce Recipe

A deep fried cauliflower being dipped into a bowl of bang bang sauce.

5 from 1 vote

Course: Appetizer, Side Dish

Cuisine: American

Prep Time: 5

Total Time: 5

Servings: Servings

Calories: 114kcal

Author: Ai Willis

Make any meal complete with this easy to make and delicious Bang Bang Sauce! This sauce is creamy, sweet, spicy, and ready in less than five minutes. Naturally gluten-free and dairy-free; make it also vegan by using vegan mayonnaise.

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Ingredients

½ cup mayonnaise regular or vegan
¼ cup Thai sweet chili sauce
1-2 tablespoons Sriracha sauce
1 teaspoon vinegar

Instructions

Add the mayo, sweet chili sauce, and vinegar to a small bowl and mix together.
Add 1 tablespoon of Sriracha and add more to taste. Serve with coconut rice, bang bang cauliflower, fried shrimp, chicken, and more!

Notes

Storage Directions: Leftover sauce keeps 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.

Recipe Tips:

Vegan: To make this recipe vegan, use vegan mayonnaise and follow the directions as listed.
Serving Suggestions: Enjoy this versatile dip with shrimp, cauliflower, and chicken, serve it with coconut rice, or even spread it on wraps and sandwiches.
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.

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