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This homemade and healthy Bang Bang Sauce recipe is creamy, sweet, and a little spicy. Made with Greek yogurt instead of mayonnaise for a lighter take on the classic. It’s easy to make using pantry staples in just 5 minutes!
Once I tried Bang Bang sauce, I decided to start making it at home. It’s one of those recipes that takes just a few minutes to make, too, so why not! I usually keep a jar of it in the fridge because it goes with everything I make, from grilled chicken like this honey chipotle grilled chicken to shrimp and roasted veggies.
Looking for some inspiration on how to use your Bang Bang Sauce? Try my Bang Bang Salmon and Bang Bang Shrimp.
Recipe Overview
Ingredients Needed
Below are the ingredients you’ll need to make Bang Bang Sauce. The full quantities can be found in the recipe card further down the post.
- Plain Greek yogurt: I decided to use Greek yogurt instead of mayonnaise to make this sauce healthier, but if you want to keep it close to the original flavor, I would say just use a healthier mayo option here.
- Thai sweet chilli sauce: This adds sweetness and a bit of heat. If you don’t have any, you can increase the sriracha to 3 tablespoons and add 1 tablespoon of honey.
- Sriracha sauce: If you prefer a milder sauce, reduce the amount of sriracha.
- Rice vinegar: Brings a light acidity to balance the sweetness. Lime juice or apple cider vinegar also works well.
- Kosher salt and black pepper
How to Make Bang Bang Sauce
Step 1: In a medium bowl, add yogurt, chili sauce, sriracha, vinegar, salt, and pepper.
Step 2: Whisk until well combined.
Step 3: Use immediately or store the sauce in a small lidded jar in the fridge for up to 10 days.
Variations & Tips
- Adjust the heat level: Use more or less sriracha in the sauce to adjust the spiciness.
- Swap out the hot sauce: Try using your favorite hot sauce in place of the sriracha for a different flavor profile (smoked sriracha is also really delicious!).
- Make it richer: Substitute half of the Greek yogurt for mayonnaise for a richer dip.
- Add some freshness: Fold in a tablespoon of finely chopped chives or cilantro for some fresh flavor.
- Make it vegan: Use non-dairy coconut yogurt or plain soy yogurt instead of Greek yogurt.
Common Questions
Store the sauce in a lidded jar in the fridge for up to 2 weeks. I do not recommend freezing.
Bang Bang Sauce is a creamy, mildly hot, and sweet dip usually made with mayonnaise, sweet chilli sauce, sriracha, and vinegar. It has an American-Chinese flavor profile and is perfect for serving with fried or grilled fish, seafood, and meat.
No. Yum Yum sauce is a similar creamy dip, but it’s not usually spicy, containing ketchup or tomato paste in place of chili sauce and sriracha.
Yes. You do not have to use Greek yogurt to make it. I simply did it to make it healthier. You can use full-fat, lite, or a healthier mayo option.
What to Serve with Bang Bang Sauce
- Try it out with some Grilled Lemon Garlic Chicken Breasts or Teriyaki Chicken Skewers.
- It goes really well with seafood, so try it with some Grilled Salmon, drizzled over a Grilled Shrimp Salad, or inside a Juicy Salmon Burger.
- Serve alongside your choice of protein and rice with a side of Mango Salsa.
- Use it as a dip for these Crispy Coconut Shrimp or with some Honey-Garlic Baked Chicken Wings.
- Drizzle over Salmon Poke Bowls or Orange Tofu for a spicy-sweet kick.
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and rating below.
Bang Bang Sauce Recipe
Ingredients
- ½ cup plain Greek yogurt
- ¼ cup Thai sweet chili sauce
- 1 tablespoon sriracha sauce
- 1 teaspoon rice vinegar
- ¼ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
Instructions
- In a medium bowl, add ½ cup plain Greek yogurt, ¼ cup Thai sweet chili sauce, 1 tablespoon sriracha sauce, 1 teaspoon rice vinegar, ¼ teaspoon Kosher salt and ¼ teaspoon ground black pepper.
- Whisk until well combined.
- Use immediately or store the sauce in a small lidded jar in the fridge for up to 10 days.
Notes
- Store the sauce in a lidded jar in the fridge for up to 2 weeks. Freezing is not recommended.
- Use Lite Mayo instead of Greek Yogurt if you prefer.
- Adjust the spice level. You can make it less or more spicy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
