Tara Riddle's Big Bang Sauce
I have recently made my own Bang Bang sauce and kept a batch in the fridge. I ended up being so shocked at how Bang Bang sauce elevated a lot of different dishes that I have made. I have come to love it, and now keep the ingredients to make it in my fridge at all times. I want to share this culinary discovery with you guys, so that you can fall in love with this sauce too.
Bang Bang sauce originated from Chinese cuisine.
To make a dish Bang Bang, you typically use a protein like chicken, salmon or shrimp and lightly bread it, then pan fry it, so that it gets a crispy skin. The sauce compliments it and you have a Bang Bang dish. Just think of all the different variations that you can create and top it with fresh Bang Bang sauce.
And, for all of my vegans out there: use tofu instead of meat. It is delicious. Crispy tofu is another new culinary cuisine that I have added to my wheelhouse. I always thought tofu was a little too mushy for me to enjoy with abandon, until I tried crispy tofu.
You might be wondering, “How do we give our tofu, shrimp, salmon and other proteins a crispy skin?”
The answer is corn starch.
Asian cuisine, particularly Chinese cooking, heavily rely on cornstarch to give their sauces a velvety thickness and a light crisp to their proteins. I like to mix a little cornstarch with some salt and pepper. Then I just take my protein and flip it around the cornstarch mixture and drop it in a hot pan with some cooking oil. I like to use olive, coconut or sesame. Once the skin gets that golden brown color I flip it onto the other side and then remove onto a plate when finished. Drizzle in Bang Bang sauce for a sweet and spicy upgrade.
Bang Bang Sauce Ingredients:
• 1 cup mayo
• 2 tablespoons Sriracha sauce
• 4 tablespoons Thai sweet chili sauce
• 2 teaspoon rice vinegar ( I have used lemon juice before and it worked out fine)
• 1/2 teaspoon of garlic powder
Whisk together all ingredients thoroughly. Refrigerate and serve. Remember, you can adjust this recipe. Not enough kick? Add more Sriracha. Too much kick? Add some honey or more sweet chili sauce. Want more tang? Add more vinegar or some lemon juice.
Ways to Use Your Bang Bang Sauce
Burger and French Fry Night: Bang Bang sauce is a delicious topping on a burger and a sauce to dip French fries in.
Bang Bang Salmon: Use skinless salmon filets and cut into 1.5-inch cubes. Coat in cornstarch to achieve the crispy effect. Pan fry in some coconut oil. Serve with Jasmine Rice and edamame beans. Drizzle in sauce
Bang Bang Fried Shrimp: Are you tired from a long day? This is for you! Use frozen fried shrimp. Yes, I said frozen. Bake shrimp as directed. Once finished, toss shrimp in Bang Bang Sauce. Serve with a side of rice and broccoli.
Chicken Pita Wraps: Cut chicken breasts into 1-inch cubes. Coat in olive oil, salt, and pepper, then dredge in cornstarch. Pan fry until cooked all the way through. Grill some Pita to give it a little texture and color. Make it a wrap with Bang Bang sauce, Chicken, onions, lettuce, and tomato. Serve with a side of chips and use the Bang Bang sauce for a dip!
Gourmet Bison Hot Dogs: I use bison hot dogs from Black Rock Bison, but you can use any brat, hotdog, chicken dog, whatever you like to eat. Grill up your dogs. Use diced cilantro, jalapeno, onion, red pepper, lime juice to make a chunky relish. Top your grilled dogs with relish and Bang Bang sauce.
Bang Bang Crispy Tofu: Buy extra firm tofu and cut into 1-inch cubes. Dredge in cornstarch and pan fry until crispy. Dip in Bang Bang sauce. Serve with a side of egg rolls.
Bang Bang Crab Cakes: If you have a crab cake recipe, then this sauce is for you. Bang Bang sauce perfectly complements the crab cake to give it that extra kick.
Enjoy your new favorite condiment!
Tara Riddle is a real estate agent and property manager at Charles Kitchen Realty. She also works at the Farmer’s Market in Carson City or Black Rock Bison.