Ken’s Boom Boom Sauce Recipe

Ken’s Boom Boom Sauce Recipe is one of those small, magical finishes that turns ordinary fries, shrimp, or a burger into something you’ll brag about.

In our weekend restaurant explore, we went to Ken’s Steakhouse and tried a little bit of everything — the burger, the steak, the fries — and the one thing that kept stealing the spotlight was the Ken’s Boom Boom Sauce.

It showed up on the side of almost every dish, and my husband and kids were dipping everything into it like it was liquid gold. That’s when I got curious. I looked it up and realized you can actually buy Ken’s Boom Boom Sauce in stores or even straight from Ken’s official website, which is super convenient.

But once I managed to chat with one of their kitchen guy and got the recipe for Boom Boom Sauce — real mayo, ketchup for that mellow sweetness, a hint of garlic, a little sriracha heat, and that glossy sweet chili sauce magic — I knew I have to make homemade copycat of Ken’s Steakhouse Boom Boom Sauce Recipe where I could control every note.

And, if you love those viral “restaurant-style sauces you can make in minutes” trends, this one deserves a spot on your list. You can enjoy it over your fries, spread it on your burgers, or drizzle it on your crispy chicken just the way you like it.

What’s Ken’s Boom Boom Sauce?

Ken’s Boom Boom Sauce is a creamy, sweet, and lightly spicy dipping sauce made popular by Ken’s Steakhouse and Ken’s Foods.

It has a smooth mayo base mixed with ketchup, garlic, sriracha, and sweet chili sauce, giving it that pink-orange color and balanced flavor.

People love it because it works with almost anything — fries, chicken, burgers, shrimp, or even tacos. It’s simple, fun, and adds instant flavor to everyday meals.

Ken’s Boom Boom Sauce is Perfect For;

• When your fries look boring and need a quick flavor glow-up.
• Those nights you want a burger to taste like it came from a real restaurant.
• Kids who dip everything and still want “something extra.”
• Turning basic chicken tenders into a legit snack moment.
• Drizzling on tacos when you want sweet heat without the fuss.

Ken’s Boom Boom Sauce Ingredients

½ cup mayonnaise — Preferably Duke’s or any full-fat, real-mayonnaise brand. The mayo is the foundation: it gives body, creaminess, and that classic restaurant-sauce mouthfeel. Avoid Miracle Whip (too sweet and tangy), and skip low-fat mayo if you want the authentic texture. If you need a lighter option, use 3/4 full-fat + 1/4 Greek yogurt, but expect a tangier result.

2 tablespoons ketchup — Heinz or your go-to. Ketchup brings subtle tomato sweetness and color. It keeps the sauce bright and balances the mayo’s richness. If you only have tomato paste, thin 1 tsp paste with 2 tsp water and a pinch of sugar.

½ teaspoon garlic powder — Not minced garlic. Garlic powder blends evenly into the creamy base, giving that steady savory note without the sharpness or texture of fresh garlic. If you prefer fresh, use 1 small clove very finely grated — but reduce salt elsewhere, because fresh garlic is punchier.

1 teaspoon sriracha — Huy Fong Sriracha is classic, but any chili-garlic sauce works. This is the “boom” — warm, garlicky heat that lifts the whole sauce. Use less if you’re chill-averse; use more for a spicy kick. Tabasco or chili paste can substitute but will change the flavor profile (more vinegary or more fermented).

2 tablespoons sweet chili sauce — This is the secret ingredient; Mae Ploy and Thai Kitchen are common, but many brands will do. Sweet chili sauce adds glossy sweetness, a touch of heat, and tiny visible chili pieces that make the sauce pop. If you can’t find it, mix 1 tbsp honey + 1 tsp chili garlic sauce as a fallback.

How To Make Ken’s Boom Boom Sauce

Step 1 | Prepare the Base

Place the ½ cup of mayonnaise into a medium mixing bowl. Use the rubber spatula to smooth it into an even surface so other ingredients sit neatly on top. Starting with a good layer of mayo makes the whisking process faster and keeps splatters to a minimum. Tip: scrape the mayo measuring cup with the spatula so none of that rich goodness disappears.

Step 2 | Add Flavors

Add the ketchup to the mayo for a soft sweetness and light tomato depth, then sprinkle the garlic powder evenly so it blends in without clumps. Squeeze in the sriracha for that warm, steady heat, and finish with the sweet chili sauce, which gives the glossy sweetness and tiny chili flecks that make the sauce pop. Stir everything gently until the color turns a smooth pink-orange.

Step 3 | Whisk Until Completely Smooth

Now grab the whisk and combine everything thoroughly. Whisk until the color is uniform and the texture is creamy with no streaks of mayo. The goal is a silky, slightly glossy sauce — you don’t want lumps or a curdled look.

Step 4 | Let the Flavors Develop

Transfer the sauce into a serving bowl or an airtight container and refrigerate for at least 1 hour, preferably several hours or overnight. Resting lets the flavors marry: the sweetness, garlic, and heat round out into a single, harmonious profile. If you’re impatient, 20–30 minutes helps, but the sauce will be noticeably brighter after chilling.

Step 5 | Serve

Serve chilled. Spoon it into a small dipping bowl or brush it onto sandwiches. It’s fantastic with fries, burgers, onion rings, fried shrimp, chicken tenders, and even as a creamy taco drizzle.

Tip: for a lighter presentation, thin with 1–2 teaspoons of lemon juice or milk to make it a drizzleable sauce.

Chef Tips for Ken’s Boom Boom Sauce

• Taste as you go. Start with the recipe amounts, then tweak the sriracha and sweet chili to suit your heat and sweetness preference.
• If it’s too thick: stir in a teaspoon of water, milk, or lemon juice until you reach desired consistency.
• If it’s too sweet: a tiny pinch of salt or a squeeze of lime brightens and balances.
• For extra tang: swap 1 tsp of mayo for 1 tsp plain Greek yogurt or add ½ tsp apple cider vinegar.
• Make it smokier: add a drop (really — a drop) of chipotle in adobo or smoked paprika for a barbecue twist.

Watch Out for These Mistakes While Making

• Using Miracle Whip or low-fat mayo — results in an off-sweet, thin sauce. Use a real, full-fat mayo for authenticity.
• Skipping the chill time — flavors will be less integrated and more one-note. Give it at least an hour.
• Overdoing fresh garlic — fresh garlic can overpower; garlic powder is safer for balance.
• Adding too much heat initially — you can always add more sriracha later, but you can’t remove it once mixed.

What to Serve with Ken’s Boom Boom Sauce

This sauce is a universal companion. Plate it alongside golden fries and a cold beer or shake for classic comfort. Use it as a dip for crispy shrimp or calamari and garnish with chopped chives or cilantro to add freshness.

For sandwiches and burgers, smear it on the bun — it acts like a sweet-spicy mayo that elevates grilled patties or crispy chicken.

Try a tiny drizzle across fish tacos with shredded cabbage and a squeeze of lime; the sauce’s creaminess and gentle heat are a brilliant foil to bright citrus and crunchy slaw.

For a party, present it in a small bowl with toothpicks next to an assortment of fried bites — it disappears fast.

Plating tip: contrast the pale pink sauce with a dark or wooden board and sprinkle a few chili flakes or finely chopped green onion on top so the bowl reads intentional and appetizing.

Storage and Reheating Tips

• Refrigeration: Store in an airtight container for up to 7 days. Keep chilled — this sauce is mayonnaise-based and should not be left at room temperature for more than 2 hours (1 hour if ambient temps are above 90°F / 32°C).
• Freezing: Not recommended. The mayo’s texture will change and separate when frozen and thawed.
• Make-ahead: You can make this sauce up to 48 hours ahead — in many cases it tastes better after a day in the fridge. Just give it a quick stir before serving.

FAQs about Ken’s Boom Boom Sauce Recipe

Can I make Ken’s Boom Boom Sauce without mayonnaise?
You can substitute Greek yogurt for a tangier, lighter version (start with 1/2 cup). The texture and flavor will shift — expect more tang and less richness — but it’s a workable option.

What sweet chili sauce should I use if I can’t find Mae Ploy?
Any Thai-style sweet chili sauce works. Look for one that balances sweetness and mild heat; Thai Kitchen, Roland, or store brands will do. If unavailable, mix honey with chili garlic sauce as a shortcut.

Can I use fresh garlic instead of garlic powder?
Yes, but use it sparingly. One small clove, very finely grated, will do. Fresh garlic is more pungent and can dominate if overused, so start small and taste after chilling.

How spicy is this sauce? Can I make it milder for kids?
The recipe is mild to medium. To make it kid-friendly, cut the sriracha to ½ teaspoon and choose a milder sweet chili sauce or reduce the sweet chili to 1 tablespoon. You’ll still have the flavor without strong heat.

Can I double or triple the recipe for a party?
Absolutely. This sauce scales linearly — just keep the proportions and whisk well. Store in the fridge in sealed containers and give each batch a quick stir before serving.

Will the sauce separate if left out on a buffet?
Because it’s mayonnaise-based, don’t leave it out more than 2 hours (1 hour in hot conditions). Keep small serving bowls on ice or replace them frequently to ensure safety.

Any creative uses beyond dipping?
Try it as a spread on grilled cheese, a base for a quick slaw dressing (thin with a splash of vinegar), or mix into warm pasta with roasted veggies for a creamy, spicy finish.

Making this Ken’s Boom Boom Sauce Recipe at home is easier than you think, and the payoff is huge. With just a few simple ingredients, you get that same creamy, sweet-spicy flavor that makes everything from fries to chicken feel restaurant-worthy.

Whether you’re serving a family dinner, game-night snacks, or just treating yourself, this sauce turns ordinary meals into something special — and everyone will keep asking for more.