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Bang Zoom Sauce

ACTIVE TIME: 15 minutes
Yield: 1 cup
There are a lot of dishes, and sauces, that have "bang" in the title. Most famous of these is probably "bang bang chicken" a dish of Sichuan origin named after the stick or "baton" used to pound the original that features "bang bang" sauce. It has hot sauce in it and sweet chili sauce and honey. Although this sauce may remind you of that version, in my opinion, better because instead of simply adding mayo to the mix, this sauce is actually built from the ground up as a mayo. I adore the stuff and use it as a salad dressing, on fish sticks, and roast cauliflower. Yes, it has raw egg yolk in it and well...there you have it.
Photo by Lynne Calamia
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  • 1 egg yolk
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons sriracha hot sauce
  • 1/4 teaspoon Dijon mustard
  • 1/2 cup vegetable oil
  • 1/4 cup Thai sweet chili sauce

Specialized Hardware

wide mouth jar
stick blender (If you don't have a stick blender you can use one of those little rechargeable froth sticks they sell for whipping milk for cappuccino but it will take longer.)
ACTIVE TIME: 15 minutes
Yield: 1 cup


  • Place the egg yolk, vinegar, sriracha, Dijon, and salt in a wide mouth jar. Insert the blade-end of your stick blender and blend on medium speed for a few seconds until smooth.
  • Slowly drizzle in the oil while continuing to blend until thick and emulsified. Finish by stirring in the sweet chili sauce.
  • Serve sauce with Crispy Tofu Lettuce Wraps or on any salad or protein you like. It will keep if tightly sealed and refrigerated (I keep mine in a squeeze bottle.)
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