I perfected a Bang Bang Sauce that’s sweet, spicy, and creamy, and in the post I share my homemade sauce recipe plus easy serving ideas for shrimp, chicken, and roasted vegetables.
I never thought a sauce could crash a party and steal the whole show, but Bang Bang Sauce does it, every time. It’s sticky-sweet, hits with heat, and somehow stays creamy in a way that makes you eat more than you planned.
If you love Bonefish Grill you’ll understand the obsession, and yes this sits square in the Copycat Recipes hall of fame. Picture mayonnaise paired with Sriracha, flavors that snap then smooth out, leaving a tingle and then calm, like it’s teasing you.
I still get surprised how something so simple can flip a dish, you’ll wanna try it on everything.
Ingredients
- Rich in fat and calories, mostly from oil gives creaminess and mouthfeel, not many nutrients.
- Sweet and sticky lots of sugar so adds carbs and sweetness, little fiber or vitamins.
- Hot chili paste, low calories adds heat and tang has minimal nutrients but big flavor.
- Pure sugar, quick carbs for energy, makes sauce sticky and sweet, not very filling.
- Adds bright acidity and balance provides vitamin C if lime, cuts richness of mayo.
- Optional savory touch adds aroma and depth tiny calories no real nutrients but tasty.
- Enhances all flavors needed in small amounts no calories but watch sodium intake.
Ingredient Quantities
- 1/2 cup mayonnaise (preferably full fat)
- 1/4 cup Thai sweet chili sauce
- 2 tablespoons Sriracha hot sauce
- 1 tablespoon honey (or granulated sugar)
- 1 tablespoon fresh lime juice or 1 teaspoon rice vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder (optional)
- 1 to 2 teaspoons water (optional)
How to Make this
1. In a medium bowl combine 1/2 cup mayonnaise, 1/4 cup Thai sweet chili sauce, 2 tablespoons Sriracha, 1 tablespoon honey or granulated sugar, 1 tablespoon fresh lime juice or 1 teaspoon rice vinegar, 1/4 teaspoon kosher salt and 1/4 teaspoon garlic powder if using.
2. Whisk everything together until completely smooth and glossy, scraping the sides so none of the sauce hides up there.
3. Taste and tweak: add more Sriracha for heat, more sweet chili for sweetness, or another squeeze of lime for brightness. Dont be shy to adjust to your liking.
4. If it seems too thick for drizzling or tossing, thin with 1 to 2 teaspoons water, adding 1 teaspoon at a time and whisking until you get the right texture.
5. For best flavor let the sauce rest in the fridge at least 15 minutes so the flavors meld, longer is fine and often better.
6. Use it to toss with crispy fried shrimp or chicken, spoon over grilled seafood, or serve as a dip for veggies and fries.
7. Store leftover sauce in an airtight container in the refrigerator and use within 5 days for best quality and safety.
8. Quick hacks: use full fat mayo for a richer sauce, fresh lime juice will taste brighter than vinegar, and if you want more bite add a small minced garlic clove while whisking.
Equipment Needed
1. Medium mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Rubber spatula or spoon for scraping
5. Small citrus juicer or fork (for the lime)
6. Teaspoon or small tasting spoon
7. Airtight jar or container for storing
8. Small bowl or ramekin for thinning/tasting (optional)
Ingredients
1/2 cup mayonnaise (preferably full fat)
1/4 cup Thai sweet chili sauce
2 tablespoons Sriracha
1 tablespoon honey or granulated sugar
1 tablespoon fresh lime juice or 1 teaspoon rice vinegar
1/4 teaspoon kosher salt
1/4 teaspoon garlic powder (optional)
1 to 2 teaspoons water (optional)
How to make it (quick, real-person version)
1. Dump the mayo, sweet chili, Sriracha, honey, lime juice or vinegar, salt and garlic powder into your medium bowl. Dont overthink it, just get everything in there.
2. Whisk it until its totally smooth and glossy, scraping the sides so no sauce hides up there. A rubber spatula helps with that.
3. Taste it. Want more heat? add more Sriracha. Want sweeter? toss in more sweet chili or honey. Want brighter? squeeze more lime. Dont be shy, tweak till it sings to you.
4. If the sauce feels too thick for drizzling or tossing, thin it with 1 teaspoon of water at a time, whisking after each teaspoon, until it flows how you want. 1 to 2 teaspoons is usually enough.
5. For best flavor let it rest in the fridge at least 15 minutes so the flavors meld, longer is fine and usually better.
6. Use it to toss with crispy fried shrimp or chicken, spoon over grilled seafood, or serve as a dip for veggies and fries. If you want more bite, stir in a small minced garlic clove while whisking. Full fat mayo makes it richer, and fresh lime juice brightens way more than vinegar.
7. Store leftovers in an airtight container in the fridge and use within 5 days for best quality and safety.
FAQ
Bang Bang Sauce (Bonefish Grill Copycat Recipe) Substitutions and Variations
- Mayonnaise: swap with full-fat Greek yogurt 1:1 for similar creaminess but a bit tangy; or use blended silken tofu for a vegan version; mashed avocado also works though it changes the flavor.
- Thai sweet chili sauce: replace with equal parts apricot or peach jam + rice vinegar and a pinch of red pepper flakes; or use sambal oelek mixed with a little honey or sugar to mimic the sweet heat.
- Sriracha: use sambal oelek or chili garlic sauce 1:1, or mix a neutral hot sauce with 1/2 tsp sugar and a pinch garlic powder to get that sweet‑garlicky kick.
- Honey: substitute agave or light maple syrup 1:1, or dissolve granulated sugar in a little warm water (simple syrup) if you dont have a liquid sweetener.
Pro Tips
1. Make it ahead, at least 15 minutes in the fridge, but overnight is better; flavors settle and taste way more rounded. If you refrigerate it, let it sit at room temp for 10 minutes before serving so it isnt cold and dull.
2. Go slow when thinning. Add 1 teaspoon of water at a time and whisk, dont dump liquid in all at once. If you want it silkier instead of just thinner try a small splash of neutral oil and whisk like crazy.
3. Use full fat mayo and fresh lime juice if you can, youll notice a big difference in richness and brightness. A tiny minced garlic clove stirred in will add a nice punch, but dont add too much or it will take over.
4. Taste as you go and tweak boldly: more Sriracha for heat, more sweet chili for sweetness, another squeeze of lime for brightness. Store in an airtight container and use within about 5 days, and always give it a quick stir before using.
Bang Bang Sauce (Bonefish Grill Copycat Recipe)
I perfected a Bang Bang Sauce that's sweet, spicy, and creamy, and in the post I share my homemade sauce recipe plus easy serving ideas for shrimp, chicken, and roasted vegetables.
8
servings
134
kcal
Equipment: 1. Medium mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Rubber spatula or spoon for scraping
5. Small citrus juicer or fork (for the lime)
6. Teaspoon or small tasting spoon
7. Airtight jar or container for storing
8. Small bowl or ramekin for thinning/tasting (optional)
Ingredients
1/2 cup mayonnaise (preferably full fat)
1/4 cup Thai sweet chili sauce
2 tablespoons Sriracha
1 tablespoon honey or granulated sugar
1 tablespoon fresh lime juice or 1 teaspoon rice vinegar
1/4 teaspoon kosher salt
1/4 teaspoon garlic powder (optional)
1 to 2 teaspoons water (optional)
How to make it (quick, real-person version)
1. Dump the mayo, sweet chili, Sriracha, honey, lime juice or vinegar, salt and garlic powder into your medium bowl. Dont overthink it, just get everything in there.
2. Whisk it until its totally smooth and glossy, scraping the sides so no sauce hides up there. A rubber spatula helps with that.
3. Taste it. Want more heat? add more Sriracha. Want sweeter? toss in more sweet chili or honey. Want brighter? squeeze more lime. Dont be shy, tweak till it sings to you.
4. If the sauce feels too thick for drizzling or tossing, thin it with 1 teaspoon of water at a time, whisking after each teaspoon, until it flows how you want. 1 to 2 teaspoons is usually enough.
5. For best flavor let it rest in the fridge at least 15 minutes so the flavors meld, longer is fine and usually better.
6. Use it to toss with crispy fried shrimp or chicken, spoon over grilled seafood, or serve as a dip for veggies and fries. If you want more bite, stir in a small minced garlic clove while whisking. Full fat mayo makes it richer, and fresh lime juice brightens way more than vinegar.
7. Store leftovers in an airtight container in the fridge and use within 5 days for best quality and safety.
Ingredients
1/2 cup mayonnaise (preferably full fat)
1/4 cup Thai sweet chili sauce
2 tablespoons Sriracha hot sauce
1 tablespoon honey (or granulated sugar)
1 tablespoon fresh lime juice or 1 teaspoon rice vinegar
1/4 teaspoon kosher salt
1/4 teaspoon garlic powder (optional)
1 to 2 teaspoons water (optional)
Directions
- In a medium bowl combine 1/2 cup mayonnaise, 1/4 cup Thai sweet chili sauce, 2 tablespoons Sriracha, 1 tablespoon honey or granulated sugar, 1 tablespoon fresh lime juice or 1 teaspoon rice vinegar, 1/4 teaspoon kosher salt and 1/4 teaspoon garlic powder if using.
- Whisk everything together until completely smooth and glossy, scraping the sides so none of the sauce hides up there.
- Taste and tweak: add more Sriracha for heat, more sweet chili for sweetness, or another squeeze of lime for brightness. Dont be shy to adjust to your liking.
- If it seems too thick for drizzling or tossing, thin with 1 to 2 teaspoons water, adding 1 teaspoon at a time and whisking until you get the right texture.
- For best flavor let the sauce rest in the fridge at least 15 minutes so the flavors meld, longer is fine and often better.
- Use it to toss with crispy fried shrimp or chicken, spoon over grilled seafood, or serve as a dip for veggies and fries.
- Store leftover sauce in an airtight container in the refrigerator and use within 5 days for best quality and safety.
- Quick hacks: use full fat mayo for a richer sauce, fresh lime juice will taste brighter than vinegar, and if you want more bite add a small minced garlic clove while whisking.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 30g
- Total number of serves: 8
- Calories: 134kcal
- Fat: 11.2g
- Saturated Fat: 1.54g
- Trans Fat: 0g
- Polyunsaturated: 0.88g
- Monounsaturated: 8.79g
- Cholesterol: 17mg
- Sodium: 156mg
- Potassium: 18mg
- Carbohydrates: 8g
- Fiber: 0.1g
- Sugar: 7.9g
- Protein: 0.3g
- Vitamin A: 25IU
- Vitamin C: 0.8mg
- Calcium: 6.4mg
- Iron: 0.14mg
