A little sweet, a bit spicy, and oh-so-creamy… once you make this 5-minute Bang Bang Sauce recipe you’ll want to drizzle it on everything!! It’s a copycat version of the Bonefish Grill original but made even better with a few secret ingredients.
Table of Contents
The first time I tasted this sweet, spicy, and creamy mayo-based sauce was at Bonefish Grill with their famous Bang Bang Shrimp Tacos. And let me tell you—I practically licked the plate clean and even asked for an extra ramekin of it!
As soon as I got home, I searched high and low for the best Bang Bang Sauce recipe, but every version I found was either too bland, too sweet, or missing that bold, restaurant-quality flavor.
That’s why I set out to perfect it, and let me tell you—this version is next-level. Get ready to drizzle this on everything from shrimp and tacos to fries and burgers! (Yes, you’ll even want to replace that delicious Secret Sauce with it!)
Ingredients You’ll Need
For the exact measurements and detailed instructions, please see the recipe card below.
- Mayonnaise. The creamy base that gives this sauce its signature smooth texture. Use a good-quality mayo for the best flavor. (Duke’s is my go-to!)
- Sweet Chili Sauce. The key ingredient that brings the perfect balance of sweetness and heat. Frank’s RedHot Sweet Chili Sauce works best and is what I used when testing, but any Thai-style sweet chili sauce will do.
- Sriracha. Adds a spicy kick! Start with 2 teaspoons for a mild version, or increase for extra heat. You can also sub with Tabasco or another hot sauce, but I’d start with 1 teaspoon and go from there.
- Soy Sauce or Tamari. This is my secret ingredient! It adds a deep umami flavor that makes this sauce taste just like the restaurant version.
- Lime Juice. A splash of fresh lime juice brightens up the sauce and balances the sweetness. Skip the bottled stuff—fresh is best! You can also try rice vinegar or even lemon juice, if needed.
How to Make Bang Bang Sauce
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Step 1: Mix Everything Together. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, soy sauce (or tamari), and lime juice until smooth. Taste and adjust—add more sriracha for heat, a splash of lime for extra tang, or a little more sweet chili sauce for balance.
Step 2: Chill and Serve. For the best flavor, refrigerate for at least 10-15 minutes before serving, or up to 2 hours to let the flavors fully meld. Enjoy with shrimp, tacos, chicken, or as a dipping sauce!
FAQs
Bang Bang Sauce is a creamy, sweet, and spicy mayo-based sauce made with mayonnaise, sweet chili sauce, sriracha, soy sauce, and lime juice.
While both are creamy, Bang Bang Sauce has a spicier, tangier flavor with a kick from sriracha and sweet chili sauce, whereas Yum Yum Sauce is milder and slightly sweeter, typically made with tomato paste or ketchup.
Yes! In fact, it tastes even better after chilling for an hour or two, allowing the flavors to meld. Store it in an airtight container in the refrigerator for up to a week.
If you love extra heat, add more sriracha or a pinch of cayenne pepper. You can also mix in some crushed red pepper flakes for an added kick.
If you’re looking for a mayo-free version, try substituting Greek yogurt or sour cream for a tangy twist. Keep in mind, it won’t be as rich and creamy as the classic version.
What to serve with Bang Bang Sauce?
This is one of the most versatile sauces you can make! Try it on all your favorite foods.
On tacos:
On burgers:
With chicken:
As a dipping sauce:
- Spring Rolls
- Air Fryer Sweet Potato Fries
- Air Fryer French Fries
- Oven-Baked Parmesan Asparagus Fries
With rice bowls:
More Easy Homemade Sauce Recipes
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Bang Bang Sauce Recipe
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Ingredients
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 2-3 teaspoons sriracha
- 2 teaspoons soy sauce or tamari
- 1 teaspoon lime juice from 1 lime
Instructions
- Whisk together the mayonnaise, sweet chili sauce, sriracha, soy sauce, and lime juice in a small bowl until smooth and well combined. Cover and refrigerate for at least 15-30 minutes before serving for the best flavor.½ cup mayonnaise, ¼ cup sweet chili sauce, 2-3 teaspoons sriracha, 2 teaspoons soy sauce or tamari, 1 teaspoon lime juice
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Notes
- Sweet chili sauce: I used Frank’s RedHot sweet chili sauce when testing this recipe.
- Let it chill: The sauce tastes even better after resting for an hour or two, allowing the flavors to meld.
- Adjust the heat: For a spicier kick, add more sriracha, a pinch of cayenne, or red pepper flakes.
- Storage tip: Store in an airtight container or condiment squeeze bottle in the refrigerator for up to a week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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