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Sauce recipe

Bang Bang Sauce

Creamy, sweet and hot all at once. Three ingredients, and it makes fried anything disappear faster.

Makes
About 180ml
Ready in (mins)
5
Keeps
1 week in the fridge
Bang Bang Sauce

Bang bang sauce is what turns a plate of fried prawns or cauliflower into something people fight over. Sweet chilli for the sugar and body, sriracha for the heat, Kewpie to hold it all together.

The ratio is roughly two parts mayo to one part sweet chilli to half a part sriracha. Adjust from there, but do not lose the honey — it is what makes it cling.

How to make it
  1. Whisk the sweet chilli sauce, sriracha and honey together until smooth.
  2. Add the Kewpie and whisk until the colour is even and no streaks remain.
  3. Stir in the rice vinegar, grated garlic and a squeeze of lime.
  4. Taste. It should hit sweet first, then heat, with the creaminess underneath.
  5. Loosen with a teaspoon of water if you want to drizzle rather than dip.
  6. Chill for 15 minutes before serving.
The ratio
  • 4 partsKewpie mayonnaise
  • 2 partsSweet chilli sauce
  • 1 partSriracha
What you need
  • 6 tbsp Kewpie mayonnaise
  • 3 tbsp sweet chilli sauce
  • 1½ tbsp sriracha
  • 2 tsp honey
  • 1 tsp rice vinegar
  • 1 small garlic clove, finely grated
  • Squeeze of lime
What to put it on

Fried prawns, popcorn chicken, roast cauliflower, salmon bowls, chips, tacos, and drizzled over a rice bowl with anything crunchy.