Easy Bang Bang Sauce Recipe 3 Ingredients

Have you ever had a sauce so good, you forget what the heck you even poured it on?

Easy Bang Bang Sauce did that to me. First time I tried it, I was dunking crispy shrimp into it like a madwoman. Then fries. Then a spoon. Then just… the bowl. I wish I was joking. It’s creamy, spicy, tangy magic that takes 2 minutes to stir up, 3 ingredients, no fuss. And it tastes like it came straight outta some fancy kitchen downtown.

This little firecracker of a sauce is famous for coating crispy Bang Bang Shrimp—yup, the appetiser that’s always gone before anyone can say “pass the plate.” But here’s the kicker: this sauce? It’s not just for shrimp. It’s for everything.

Let’s break it down and talk like chefs, not robots.

What Is Bang Bang Sauce, Anyway?

Easy Bang Bang Sauce is a creamy, spicy-sweet, umami-loaded dressing-slash-dip born from Asian-American fusion cooking. Think creamy mayo base, kissed with a whisper of chili heat, and finished with sweet tang. It’s usually slapped on crispy fried shrimp, but it’s wildly versatile.

It’s got just three ingredients. But don’t let that simplicity fool ya. This sauce hits like a flavour freight train.

And here’s the real secret? It’s all about ratios. Balance is everything.

Ingredients & Substitutions

1. Mayonnaise

This is the creamy base. Go for full-fat mayo. None of that light stuff, please—it’s not the same. You need the fat to carry flavour.

Substitute: Vegan mayo works fine. Japanese Kewpie mayo? Even better—extra umami and a touch of sweetness from the egg yolks.

Pro tip: If your mayo’s been in the fridge since last Christmas… don’t. Just don’t.

2. SweetChillii Sauce

This is where the magic happens. Sweet, sticky, tangy. Adds body and shine to the sauce.

Substitute: Can’t find it? Mix sriracha with honey and a splash of rice vinegar. It’s not the same, but close enough in a pinch.

Look for Thai-style sweet chilli sauce—the kind with visible chilli flakes and garlic. Avoid anything labelled “chilli sauce” without the “sweet.”

3. Sriracha

The heat. The hum. The balance. This cuts through the sweetness and fat, gives the sauce its sass.

Substitute: Any garlic chilli paste like Sambal Oelek works. Gochujang if you’re feelin’ fancy. Want it milder? Use less. Or swap in a smoky hot sauce for a deeper burn.

A quick note: don’t go overboard with the sriracha. This ain’t hot sauce—it’s harmony.

Step-by-Step Instructions

Easy Bang Bang Sauce starts in a bowl.**

No heat, no stove, no blender. Just a bowl and a spoon, or a whisk. That’s it.

Step 1: Spoon in ½ cup of mayonnaise. Scrape it all into the bottom of a small bowl. Try to use room-temp mayo—it blends smoother.

Step 2: Add ¼ cup of sweet chilli sauce. Pour it over the mayo. Watch it pool like sticky lava. Try not to drool.

Step 3: Add 1 to 2 teaspoons of sriracha. Start small. Stir, taste, adjust. You can always add more, but once it’s lava, it’s lava.

Step 4: Mix until smooth. Whisk until the sauce is one color—pale pink-orange, glossy, gorgeous. No streaks. No lumps. Just creamy perfection.

Mistakes to avoid?

• Too much sriracha—kills the balance.
• Using low-fat mayo—it’ll split and taste flat.
• Skipping the mix—half-mixed sauce is a crime against humanity.

Want to play around? Toss in minced garlic, a splash of lime, or a pinch of smoked paprika. Bang Bang Sauce plays nice with others.

Cooking Techniques & Science

Easy Bang Bang Sauce doesn’t need cooking.

But that doesn’t mean the technique’s basic.

You’re making an emulsion here—a stable combo of fat (mayo) and water-based sauces (chilli + sriracha). The fat carries the flavour, the chilli sauce adds sugar (which balances acid + heat), and the sriracha gives that capsaicin burn that lights up your taste buds like a Christmas tree.

There’s science in the mix. Sugar calms heat. Fat mutes acid. Spicy compounds dissolve in oil. Every ingredient plays a role.

Tools? Not fancy. Just a bowl and a whisk. Silicone spatula if you’re bougie. But use a glass or metal bowl—not plastic, which can hang on to flavour and colour.

And if you chill the sauce for 20–30 mins before using, oh baby—it thickens, flavors mellow, and everything just pops better. Cold sauce, hot food. That’s the ticket.

Serving & Pairing Suggestions

Easy Bang Bang Sauce is the MVP of sauces.**

Here’s where it shines:

• Shrimp: Toss crispy fried or air-fried shrimp in it. Insta-restaurant vibes.
• Chicken: Drizzle over grilled chicken, or dip nuggets in it. Game-changer.
• Fries: Better than ketchup. Yep, I said it.
• Tacos: Fish, shrimp, tofu—drizzle this over and thank me later.
• Burgers: Smear it on a toasted bun with lettuce and grilled meat. Divine.
• Bowls: Rice bowls, poke bowls, noodle bowls—it goes on everything.

Presentation tip: Serve in a tiny ramekin with a sprinkle of chives or toasted sesame seeds. Make it look like you tried, even if you didn’t.

Pair it with:

• Crunchy textures (fried, grilled, roasted)
• Mild proteins (shrimp, tofu, chicken)
• Cocktails like a citrusy margarita or a cold lager—both cut the richness like a boss.

Conclusion

Easy Bang Bang Sauce is proof that three ingredients can do a whole lot more than you’d think.

It’s creamy, spicy, tangy, and weirdly addictive. You’ll find yourself reaching for it more than you should. It’s that little back-pocket secret you whip out when food’s feeling meh.

And the best part? No blender. No cooking. Just flavour bombs in a bowl.

Expert Tips:

• Always mix well—emulsions need a good stir.
• Chill before using for max flavour bloom.
• Taste and tweak—some like it hotter, some sweeter.
• Store in the fridge for up to 5 days, but honestly… it won’t last that long.

FAQs

How long does Bang Bang Sauce last in the fridge?

About 5 to 7 days in an airtight container. After that, the mayo starts to break down, and the flavor goes a lil funky. If it separates or smells off—toss it.

Can I make Bang Bang Sauce vegan?

Yep. Just use vegan mayo. Everything else is plant-based already. It’s 100% easy to veganize and still tastes 🔥.

Is Bang Bang Sauce super spicy?

Not really. It’s sweet and creamy with a little kick. Want it spicier? Add more sriracha. Too hot? Back it off or toss in a splash of honey or extra mayo.

Can I use this sauce for meal prep?

Absolutely. Make a batch on Sunday, use it all week. Drizzle on chicken, salads, wraps, or bowls. It’s your flavour insurance.

What’s the difference between Bang Bang Sauce and Yum Yum Sauce?

Great question. Yum Yum Sauce is sweeter, has tomato paste or ketchup, and is more mellow. Bang Bang is sharper, tangier, and spicier. Both are amazing, but Bang Bang’s got more sass.