Bang Bang Sauce Recipe
Creamy, tangy bang bang sauce made with pantry staples—no sweet chili sauce needed! A lighter, addictive twist on the classic. Ready in 5 minutes. Makes about 1 cup.
Servings: 12 tablespoons
Ingredients
- ½ cup Kewpie mayonnaise
- 2 tbsp Rice Vinegar
- ½-1 tsp hot sauce
- 0.2 oz clove garlic grated or crushed, about 1 large clove
- 1 tbsp coconut aminos or 1 tbsp soy sauce + 1/2 tsp sugar
- 1.5 tbsp ketchup
- 2 pinches coarse sea salt optional, to taste
Instructions
- Add everything into a bowl. Stir and mix well.
- Taste and adjust the seasoning to your liking. If using light soy sauce, hold off on the extra salt—taste first, then decide if a touch more is needed.
Notes
- To Store: Store the sauce in an airtight container in the refrigerator, best use in 5 days for the freshest flavor.
- Substitute for coconut aminos: If using light soy sauce instead of coconut aminos, use ½ tablespoon soy sauce + 1/2 teaspoon sugar to balance the flavor. Soy sauce is saltier and less sweet, so this helps bring the sauce closer to the original taste.
- Use Kewpie mayo for more flavor: Kewpie mayo is a Japanese-style mayonnaise that’s richer, slightly tangy, and a little sweeter than regular mayo. It gives the sauce extra depth and makes it extra umami.
- Why no sweet chili sauce needed: This version uses a combo of ketchup, vinegar, and a touch of hot sauce to bring in tangy-sweet-spicy flavor—without needing bottled sweet chili sauce. It’s lighter, cleaner, and still super satisfying.
Nutrition
Serving: 1tbsp | Calories: 1kcal | Carbohydrates: 0.3g | Sodium: 23mg
