Bang Bang Sauce

5 from 23 votes

The sweet and spicy flavors of Bang Bang sauce (or Bam Bam sauce) take Japanese dishes to the next level! Make this delicious condiment at home.

Prep Time1

Total Time1

Course: condiment

Cuisine: American, Asian

Keyword: bang bang sauce, dipping sauce, sandwich spread

Servings: (2-Tbsp) servings

Calories: 111kcal

Author: Renae Gerhardstein

Equipment

Ingredients

½ cup mayonnaise or full fat plain Greek yogurt
⅓ cup Thai chili sauce
1 tablespoon sriracha or other hot sauce of choice
2 teaspoons honey optional (for a sweeter flavor)
¼ teaspoon kosher salt or to your preference
¼ teaspoon black pepper or to your preference

Instructions

Add all ingredients to a medium-sized mixing bowl. Whisk ingredients well to thoroughly combine.
Taste for seasoning, then add more salt and/or pepper if needed.
Serve immediately, or refrigerate in an airtight container until ready to serve. Store Bang Bang sauce in refrigerator for up to 2 weeks.

Notes

Bang Bang sauce has a nice balance of sweet and spicy flavors. For a less sweet alternative, consider using regular tomato-based chili sauces or chili paste instead of Thai chili sauce. However, keep in mind that if using paste, you’ll need to add a bit more liquid to thin the consistency.

Chili paste makes for a spicier dip, whereas chili sauces add a ketchup-y flavor.

To make it sweeter, just add a teaspoon or two of honey!

Recipe Variations:

Extra spicy: If you love a bold spicy kick, add more sriracha, hot sauce, or red pepper flakes to amp up the heat.
Milder & kid-friendly version: Reduce the spice by using less sriracha or swapping it for a dash of paprika for a milder but still flavorful sauce.
Citrus twist: Add a squeeze of lime juice or lemon juice for a tangy, zesty variation that pairs especially well with seafood and grilled meats.
Garlic Lovers: Stir in minced garlic or garlic powder for an extra depth of flavor that enhances everything from shrimp to burgers.

Storing Instructions:

Store your Asian condiments in the refrigerator, and keep it in a squeeze bottle or other airtight container. The recipe is enough for 8 servings, so it’s likely to be devoured pretty quickly, but it does keep for up to 2 weeks.
It can be frozen for up to 3 months as well, but should be thawed overnight in the refrigerator before using it again.
Whether it’s from the fridge or freezer, we advise shaking the bottle well before serving. This will recombine any ingredients that may have separated.

Nutrition