This bang bang sauce is my go-to quick fix when I want something bright, creamy, and just a little bit naughty. I first stumbled onto this combination one busy weeknight when I had leftover shrimp and no time to fuss. The mayo mellowed the heat of the sriracha, the Thai sweet chili sauce brought a sticky sweetness, and a tiny touch of honey rounded everything out. What began as an improvisation became a family favorite: it dresses crisp salads, crowns roasted vegetables, and turns ordinary weeknight tacos into a celebration. I remember making a double batch for a backyard get-together last summer. I set out bowls of shrimp, steamed broccoli, and warm tortillas, and the little pot of sauce disappeared before the burgers did. The texture is what I love — glossy and spoonable but thick enough to cling to food — and the flavor is brisk: sweet first, then a gentle chili heat that lingers just long enough to keep you coming back. Make it in under five minutes, let it chill if you have the time, and watch how a few pantry staples transform your meal.

Ingredients

• Mayonnaise (1/2 cup): Use a full-flavored, egg-based mayo for the best mouthfeel and richness. I often reach for Hellmann's/Best Foods or a good-quality jarred mayo; homemade mayo works beautifully, too, for a brighter eggy note.
• Thai sweet chili sauce (1/4 cup): This brings sticky sweetness, a mild chili tang, and a glossy sheen. Look for Mae Ploy or Thai Kitchen for consistent flavor; reduced-sugar versions will produce a slightly less glossy finish.
• Sriracha (1 teaspoon, to taste): Adds heat and a vinegary backbone. Start with 1 teaspoon and increase by 1/2 teaspoon if you prefer spicier results. Use Huy Fong for a classic profile.
• Honey (1 teaspoon): A small amount of honey softens and rounds the edges of the chili sauce and sriracha. Agave can substitute for a vegan option but will change the flavor slightly.

Instructions

Measure and gather ingredients: Place 1/2 cup mayonnaise, 1/4 cup Thai sweet chili sauce, 1 teaspoon sriracha, and 1 teaspoon honey in a small bowl. Having everything measured ahead prevents over-spicing and makes assembly fast — important when you’re making just a small amount. Whisk to emulsify: Using a small whisk or fork, stir vigorously until the sauce is completely smooth and glossy, about 20–30 seconds. Whisking distributes the honey evenly and helps the mayo and chili sauce marry into a silky emulsion; look for a uniform pale pink color. Taste and adjust: Taste a small spoonful and adjust: add more sriracha for heat, another 1/2 teaspoon of honey for sweetness, or a pinch of flaky sea salt if the flavor needs lift. If it seems too thick, loosen with 1/4 teaspoon of lemon juice or a few drops of water. Rest or serve immediately: Serve right away for a bright, fresh flavor, or cover and chill for at least 30 minutes so the flavors meld. Chilling slightly rounds the edges and makes the sauce cling even better to food.

Storage Tips

Store the sauce in a small airtight jar or container in the refrigerator. Properly sealed, it will keep for about one week; give it a stir before using if any liquid has separated. Avoid freezing: the mayo can break and the texture will become grainy when thawed. For portable serving, use a squeezable condiment bottle and keep chilled on a bed of ice if serving outdoors.

Ingredient Substitutions

For a lighter version, substitute half the mayo with plain Greek yogurt — this reduces richness and adds tang, but the texture will be thinner. Vegans can use vegan mayonnaise and agave in place of honey; the flavor will lean slightly less rounded. If you don’t have Thai sweet chili, combine sweet chili paste with 1 teaspoon of sugar and 1 tablespoon rice vinegar to approximate the balance. To add smokiness, swap regular sriracha for a smoked chile paste or add a pinch of smoked paprika.

Serving Suggestions

Use as a dip for crispy shrimp, chicken tenders, spring rolls, or tempura vegetables. Drizzle over grain bowls, roasted cauliflower, or fish tacos for instant bright flavor. It makes a lovely sandwich spread — smear it on toasted brioche for a spicy-sweet lift. Garnish finished plates with thinly sliced scallions, toasted sesame seeds, or a squeeze of lime to sharpen the profile.

Cultural Background

Although its name evokes Thai flavors, this sauce is a modern American creation inspired by Thai sweet chili sauce and American creamy condiments. It’s part of a trend that blends Asian sweet-spicy condiments with Western mayonnaise bases. The result is a cross-cultural condiment that plays well with a wide variety of cuisines, showing how pantry ingredients from different traditions combine to create something new and universally appealing.

Seasonal Adaptations

In summer, serve chilled alongside grilled shrimp and corn for a bright, cooling contrast. In colder months, warm roasted root vegetables hold up beautifully to a spoonful of sauce just before serving. For holiday gatherings, turn it into a festive dip by stirring in finely chopped roasted red pepper or toasted nuts for texture and visual contrast.

Meal Prep Tips

Make a batch at the start of the week and portion into small jars for lunches and quick dinners. Because it’s shelf-stable only when refrigerated, label jars with the date and use within 7 days. If you plan to use it as a spread, store it in a squeeze bottle for easy control. When reheating foods dressed with the sauce, apply just before serving to maintain its creamy texture.

Finally, don’t be afraid to personalize it. Little adjustments — a splash of lime, an extra pinch of salt, or a dash more sriracha — make this condiment feel like yours. It’s a humble recipe with knockout results, and once you try it, you’ll find yourself reaching for it again and again.