Dip, drizzle, or spread this creamy, spicy, sweet, and savoury restaurant quality homemade Bang Bang Sauce recipe on just about anything! It makes an excellent salad dressing, too.
Bang Bang Sauce Recipe
Bang bang sauce is the most used sauce in my home during grilling season and for good reason. Of course it is incredible with salmon, chicken, pork, and vegetables. But it’s also makes the most amazing chicken, pork, or fish when it is brushed on before cooking. It seals in all of the juices and creates gorgeous, crispy edges.
I use this in and on our Crispy Bang Bang Salmon Bites. But boy, when I tell you it makes the best French fry dip, I’m not kidding!
What is Bang Bang Sauce
The recipe I’m sharing today is a variation on the American Chinese menu staples bang bang chicken and bang bang shrimp. They’re often breaded and deep-fried, but what they always are is served with bang bang sauce. The Americanized version of bang bang sauce is a creamy, spicy, tangy, mayonnaise based sauce serves both as a marinade and a finishing touch to the recipe.
Traditional bang bang chicken is a Sichuan street food prepared by poaching or steaming chicken and tenderizing it and pounding it to shreds with sticks. It is served a sauce of sesame paste, Sichuan peppercorns, black vinegar, and chili oil and is served with matchstick cucumbers. Some variations on it also have ginger, garlic, peanuts and soy sauce.
I’m not sure how we made the leap from a vinegar based sauce to a mayonnaise based one in the process, but that’s okay. It’s tasty enough that it doesn’t necessarily need to be explained.
For the ultimate in ease, use a funnel to transfer your finished sauce into one of these super handy FIFO bottles. FIFO stands for “First In First Out” and refers to the way you fill and store them; fill from the top and dispense from the bottom. The nozzle is always downward, thus eliminating the need to shake or bang the bottle on the counter to move the contents toward the dispenser. Gravity does the work for you!
They have removable tops as well as dispensers. But I think one of the best FIFO bottle features is that they are designed so that the nozzle itself is propped up a bit off of whatever surface you have them on. In other words, the nozzle stays clean! Who doesn’t want clean and convenient kitchen tools?!?
FIFO bottles have interchangeable tops and are colour coded, too! Blue tips are for the thickest condiments like mayo and sauces with small particles, like today’s Bang Bang Sauce, mayonnaise, and Thousand Island dressing. Light blue is for thick syrups like honey, maple syrup, and caramel. Yellow is the happy medium valve and is great for smooth sauces like mustard, ketchup, and barbecue sauce. Green valves are for the thinnest and most fluid sauces and fine beads of liquid or sauce.
Bang Bang Sauce Recipe
Rate RecipeEquipment
- whisk
- mixing bowl
- Measuring Cups and Spoons
- Silicone spatula
Ingredients
- 1 cup mayonnaise
- 1/2 cup Thai sweet chili sauce like Mae Ploy or Maggi
- 1.5 tablespoons honey
- 1.5 tablespoons Sriracha or more to taste
- 2 teaspoons rice vinegar
Instructions
- Whisk all of the ingredients together until evenly combined. Transfer to a jar with a tight fitting lid or a squeeze bottle and store in the refrigerator for up to a week.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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