This easy homemade sriracha aioli is ready to amp up your favourite chicken, fish and burger recipes. With just four simple ingredients, get ready to dip into this super simple homemade sauce in less than a minute!
In This Post You’ll Learn
Why We Love This
Like all good homemade sauce recipes, this epic sriracha aioli is so easyto make at home. Whip it up in an instant and use it to bring huge flavour to your favourite recipes.
Pair it with just about any chicken recipe you could think of (try it with chicken nanban or popcorn chicken for an extra spicy zing!). It’s equally amazing with sushi rolls, chicken burgers, paired with fresh veggies or drizzle over french fries.
Tweak the flavour to make it your own, or make ahead and keep a batch in the fridge for when you need it most.
Related: Sriracha Mayo / Kewpie Mayo
What’s the difference between aioli and mayonnaise?
Aioli is generally made from emulsifying garlic, olive oil and salt, whereas mayonnaise is usually made from eggs, vinegar / lemon juice and dijon mustard.
Today’s recipe actually uses mayonnaise as our aioli base, with added garlic, sriracha and fresh lime juice for a creamy, spicy finish.
What is Sriracha Aioli?
Our sriracha aioli recipe is a fusion of Thai sriracha chili sauce and a classic Mediterranean aioli. While traditional aioli is made with olive oil, today, we’re using Kewpie mayo (made with vegetable or canola oil) and garlic instead.
In flavour and colour it’s quite similar to yum yum sauce, so they can be paired with similar recipes.
While you could just use a store-bought spicy aioli, we love making it at home because it’s so quick, cheap, and easy to add extra spice and garlic to get it just how you like it.
What You’ll Need
- Kewpie Mayo – We love using this because of its extra creamy, rich flavour. You can find it at most grocery stores, buy Kewpie mayo online, or even make your own kewpie mayo at home.
- Sriracha – Sriracha sauce is the star in this spicy dipping sauce recipe. Add as much or as little as you like, depending on what level of spicy heat you can handle. Look for it in the condiment aisle or Asian aisle at grocery stores, or buy sriracha online.
- Lime Juice – The acidity from freshly squeezed lime juice helps everything mix, and adds a little zing too. Sub with lemon juice or vinegar if you need.
- Garlic – Fresh garlic gives this sauce the classic aioli flavour you know and love. Sub with garlic powder if you need.
How to Make Sriracha Aioli
First, gather your ingredients: See recipe card below for measurements.
- Add your Kewpie mayo, sriracha, lime juice and garlic in a small bowl.
- Stir until well combined. Taste the sauce and add a little of any ingredient to get it just how you like it. Serve immediately with fish, fries, burgers, sandwiches and so much more.
Wandercook’s Tips
- Storage – Store your homemade sriracha aioli in an airtight container or small jar in the refrigerator. If it doesn’t have a lid on it, it can dry out quite quickly. This sauce will keep for a couple of weeks in the fridge.
FAQs
This sauce is super popular with french fries, fish tacos and crab cakes, but we love it on just about anything that calls for regular aioli or mayo! Try it with:
– Indonesian corn fritters
– Thai pandan chicken
– Chicken katsu / pork tonkatsu
– Tsukune chicken meatballs
– Devilled potatoes
We especially love this sauce on wraps, sandwiches, or paired with fresh veggies for a quick and easy snack.
Of course! If you don’t have sriracha on hand, our favourite swaps are:
– Indonesian Sambal Sauce
– Indonesian ABC / Chabe Chilli Sauce
– Vietnamese Chin-Su Chilli Sauce
– Korean Gochujang Hot Pepper Paste
– American Cayenne Hot Sauce
– Tabasco Hot Sauce
They won’t be the exact same flavour, but will get you close enough!
The two most popular brands are Lee Kum Kee and Huy Fong. Huy Fong is the iconic sriracha bottle with the green squeezy lid and rooster on the bottle.
Each brand has a slightly different flavour, and we’ve seen lots of smaller or local brands having a go at their own version, so experiment and see which you like best.
We find you only need around 1 tablespoon of sriracha to 1/2 cup of mayo for a well balanced, creamy yet spicy sauce. Feel free to add even more sriracha for a spicier dipping sauce, or reduce it to 1 teaspoon for less heat.
Variations
- Up the Garlic – Double the garlic for the ultimate aioli kick.
- Reduce the Spice Level – Halve the sriracha and replace with tomato sauce, then swap the gochugaru chili flakes for a mild paprika.
- Add Garnish – Spice lovers might love this with a sprinkle of shichimi togarashi or cayenne pepper over the top. For a more savoury finish, try it with toasted sesame seed, gomashio sesame salt, or a drizzle of sesame oil before serving.
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★ Did you make this recipe? Please leave a comment and a star rating below!
Ingredients
- ½ cup Kewpie mayonnaise homemade or store bought
- 1 tbsp sriracha
- ½ tbsp lime juice
- 1 garlic chopped finely
Instructions
- Add your Kewpie mayo, sriracha, lime juice and garlic in a small dish. Mix until well combined.½ cup Kewpie mayonnaise, 1 tbsp sriracha, ½ tbsp lime juice, 1 garlic
- Serve immediately or store in an airtight container or small jar in the fridge.
Video
Recipe Notes
- Homemade Mayo – This tastes even better with homemade mayonnaise, so why not whip up a batch of your own Kewpie?
- Storage – If you’re not eating this right away, make sure to keep it in an airtight container or small jar in the fridge. If it doesn’t have a lid on it, it can dry out quite quickly. This sauce will keep for a couple of weeks in the fridge.
- Up the Garlic – Double the garlic for the ultimate aioli kick.
- Less Spice – Halve the sriracha and replace with tomato sauce.
Nutrition
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