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Close-up of thick creamy bang bang sauce falling from a spoon

Bang Bang Sauce with Greek Yogurt

A creamy, sweet, tangy, and moderately spicy bang bang sauce made with Greek yogurt, mayonnaise, Thai sweet chili sauce, sriracha, and rice vinegar. It takes just five minutes to prepare and is perfect for dipping, drizzling over chicken and rice bowls, or adding to meal-prep dishes.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Course: Sauce
Cuisine: American
Calories: 86
Ingredients Equipment Method Notes

Ingredients
  

Bang Bang Sauce
  • 1/4 cup plain 2% Greek yogurt Use unsweetened, unflavored Greek yogurt.
  • 1/4 cup regular mayonnaise Provides richness and a smooth consistency.
  • 3 tablespoons Thai sweet chili sauce Brand choice may affect sweetness and thickness.
  • 2 teaspoons sriracha Use 1 teaspoon initially for a milder sauce, if preferred.
  • 1 teaspoon unseasoned rice vinegar Fresh lime juice may be substituted for a more citrus-forward flavor.

Equipment

  • Measuring cups and spoons
  • Small mixing bowl
  • Small whisk or silicone spatula
  • Clean glass jar with fitted lid
  • Squeeze bottle for drizzling
  • Small covered sauce cups for meal prep

Method
 

  1. Add the Greek yogurt and mayonnaise to a small mixing bowl.
  2. Whisk until completely smooth and no visible streaks remain.
  3. Add the Thai sweet chili sauce, sriracha, and unseasoned rice vinegar.
  4. Whisk again until the sauce has a smooth, even color and consistency.
  5. Taste the sauce and adjust only if needed. Add a little extra sriracha for more heat, or add Greek yogurt 1 teaspoon at a time for a milder flavor.
  6. Serve immediately as a dip or drizzle, or transfer to a clean covered container and refrigerate until ready to use.

Notes

For a milder sauce, add Greek yogurt 1 teaspoon at a time. For extra heat, add sriracha 1/4 teaspoon at a time. A few drops of rice vinegar or fresh lime juice can increase tanginess and balance excess sweetness. For a thinner drizzle, add water 1 teaspoon at a time; for a thicker dip, add a small amount of Greek yogurt or mayonnaise.
Store the sauce in a clean airtight container in the refrigerator at 40°F (4°C) or below and use within 4 days. Stir before serving if a little liquid separates on the surface. Do not leave the sauce at room temperature for more than 2 hours, or more than 1 hour when the surrounding temperature exceeds 90°F (32°C).
Freezing is not recommended because Greek yogurt and mayonnaise may separate and develop a watery or grainy texture after thawing. For meal prep, keep the sauce in a separate covered container and add it after reheating the cooked components.
This recipe contains milk and egg. Check the ingredient and allergen labels of mayonnaise, sweet chili sauce, and sriracha when preparing the recipe for someone with food allergies.