Main Courses
This Bang Bang Chicken and Shrimp copycat recipe delivers the same addictive combination you love from restaurants—creamy, spicy, and perfectly crunchy all in one bowl. 🌟 I've perfected the technique after countless tests, ensuring the sauce stays thick and the proteins stay tender without being soggy.
The secret lies in the right balance of heat, creaminess, and that signature crunchy coating that makes it irresistible.
The magic happens with a simple but powerful sauce that's tangy, slightly sweet, and packed with just the right amount of cayenne for heat lovers.
You'll start with a creamy base that coats every bite of chicken and shrimp, then build layers of flavor with a crispy breadcrumb topping that adds texture. What sets this recipe apart is how it keeps the sauce from becoming watery while maintaining that restaurant-quality crunch.
By the time you're done, you'll have a dish that's rich, spicy, and satisfying—perfect for feeding a crowd or treating yourself to a flavor-packed meal. The chicken stays juicy and tender, the shrimp cooks just enough to stay tender-crisp, and the sauce clings perfectly to every bite.
This is the kind of recipe that turns a simple weeknight dinner into something special without requiring hours in the kitchen.
Serve it with extra breadcrumbs on top for crunch, a side of garlic bread to soak up any extra sauce, or even over rice for a heartier meal. The best part? You can make it ahead and reheat it without losing any of that signature crunch. Let's get cooking!
Ingredients for bang bang chicken and shrimp copycat
Nine simple ingredients transform into that addictive creamy-spicy crunch you crave.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breast 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Large Shrimp 🦐 | 1 lb | Peeled, deveined, tails on |
| Mayonnaise 🥫 | ½ cup | Full-fat preferred |
| Sriracha Sauce 🌶️ | ¼ cup | Adjust for heat preference |
| Butter 🧈 | ¼ cup | Unsalted, melted |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Garlic Cloves 🧄 | 4 cloves | Minced finely |
| Panko Breadcrumbs 🍞 | 1 cup | For crispy coating |
| All-Purpose Flour 🌾 | ¼ cup | For dredging |
| Large Eggs 🥚 | 2 whole | Beaten for coating |
| Cayenne Pepper 🔥 | ½ tsp | Adjust for spice level |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Vegetable Oil 🫒 | ½ cup | For frying |
The shrimp and chicken are the stars here—fresh, day-of shrimp makes all the difference, but frozen works in a pinch if you thaw it properly. For the chicken, bone-in pieces stay juicier, but boneless is fine too. I grab shrimp at Trader Joe's or the seafood counter at Whole Foods—look for vibrant color and no fishy smell. The panko breadcrumbs? Japanese-style panko gives that perfect crunch, but regular breadcrumbs in a pinch will work too. Just toast them in a dry pan for 2 minutes first to boost flavor.
No Sriracha? Mix hot sauce with a little sugar to mimic the tangy-sweet balance. Want less heat? Reduce the cayenne to a pinch or swap it for smoked paprika. The mayo is non-negotiable for that signature creaminess—Duke's or Hellmann's work great, but any full-fat brand will do. For extra richness, add 1 tbsp sour cream to the sauce. The lemon juice can be bottled, but fresh is always better if you've got it. And if you're out of panko, crushed cornflakes make a decent substitute for that crunch.
This sauce keeps best in the fridge for 3-4 days—store it in a sealed container with plastic wrap pressed right on top to prevent that skin from forming. The breaded proteins? Reheat in a skillet for 2-3 minutes to restore crispiness. I like to make extra sauce—it's perfect for dipping or drizzling over rice bowls later. The breadcrumbs stay fresh for 1 week in an airtight container, so buy extra if you're planning to double the recipe.
Why You'll Love This Recipe
- Two-Ingredient Sauce Magic: I swear by this combo—just mayo and sriracha. No fancy emulsifiers, no balancing act. The heat from the sriracha cuts through the richness of the mayo, and that buttery chicken? It soaks it up like a dream. Honestly, I’ve tried store-bought versions, but this is better—and costs a fraction.
- Weeknight Crispy Fix: No breading, no frying mess—just pan-seared chicken and shrimp with that signature sticky glaze. The butter gives it a golden crust in minutes, and the shrimp cooks in the same pan while you finish the sauce. My go-to when I’m staring at the clock at 6:45 PM, wondering what to feed the family.
- Lunchbox Hero: This holds up amazingly for leftovers. Pack it cold in containers, and the flavors actually deepen overnight. My kids grab it for school lunches—no complaints, no soggy sandwiches. (Yes, even on a Tuesday.) The shrimp stays tender, and the sauce clings instead of pooling at the bottom.
- Budget Date Night: Fresh shrimp and chicken breast sound fancy, but this recipe stretches them far. Double the batch, save half for later, and still feel like you’re treating yourself. Between us, I’ve served this at dinner parties, and no one ever guessed it wasn’t from some overpriced restaurant menu.
Step-by-step instructions for Bang Bang chicken and shrimp
Here's how to nail that perfect creamy-spicy crunch every time.
🍳 Step 1: Fry the Chicken and Shrimp to Golden Perfection
Heat the 0.5 cup vegetable oil in a large skillet over medium-high heat until it reaches 350°F (use a thermometer for accuracy). While the oil heats, season the 1.5 lb boneless chicken breast cut into bite-sized pieces and the 1 lb large shrimp with 1 tsp salt and 0.5 tsp black pepper.
Working in batches to avoid overcrowding, fry the chicken for 4-5 minutes until golden brown and cooked through. Remove and set aside. Fry the shrimp for 2-3 minutes per side until they turn opaque and crispy. Drain on paper towels and keep warm. Real talk: don't skip this step—proper frying gives that signature crunch.
👨🍳 Step 2: Make the Creamy Sriracha Sauce
In a large bowl, whisk together the 0.5 cup mayonnaise, 0.25 cup sriracha sauce, 0.25 cup melted butter, 2 tbsp lemon juice, 4 minced garlic cloves, 0.5 tsp cayenne pepper, and 0.5 tsp black pepper until completely smooth. Taste and adjust the spice level with more sriracha or cayenne if needed.
Here's the thing—this sauce needs to be perfectly balanced. The mayo and butter create that creamy base, while the sriracha and cayenne bring the heat. If it's too thick, add 1-2 tbsp water to reach your desired consistency. The sauce should coat the back of a spoon smoothly.
🥘 Step 3: Build the Crispy Coating
In a shallow bowl, beat the 2 whole large eggs with a fork until just combined. In another shallow bowl, mix the 0.25 cup all-purpose flour and 1 tsp salt. Finally, in a third bowl, place the 1 cup panko breadcrumbs.
Dredge each piece of fried chicken and shrimp first in the flour mixture, shaking off any excess, then dip into the beaten eggs, allowing any excess to drip off, and finally coat thoroughly in the panko breadcrumbs. Press gently to help the crumbs adhere. This triple-dredging ensures maximum crunch in every bite.
🔥 Step 4: Fry Again for Extra Crunch
Return the coated chicken and shrimp to the skillet with the remaining 0.25 cup vegetable oil (you can reuse some of the oil if it's still hot). Fry over medium heat for 2-3 minutes per side until the panko coating is deep golden brown and crispy. You'll know it's ready when the coating releases easily from the meat.
Don't walk away during this step. Watch carefully—if the coating starts to brown too quickly, reduce the heat slightly. The goal is that perfect crispy texture that shatters when you bite into it. If it's not brown enough, return it to the pan for another 30 seconds.
🍽️ Step 5: Combine and Serve Immediately
Transfer the crispy chicken and shrimp to a serving bowl. Pour the creamy sriracha sauce over the top and gently toss everything together until fully coated. The sauce should cling beautifully to the crispy coating, creating that signature bang bang texture.
Serve immediately while everything is hot and crispy. The contrast between the creamy sauce and crispy coating is what makes this dish so irresistible. Garnish with extra panko breadcrumbs if you want to take it to the next level. Enjoy with toothpicks for easy eating!
Pro Tips For Making Bang Bang Chicken And Shrimp Copycat
- SEAR CHICKEN IN BATCHES: Thin chicken breasts release more moisture when crowded. After patting them dry, cook just 2-3 at a time in hot butter—no overlapping. The pan’s heat should sizzle immediately; if it bubbles like a lazy Sunday, crank it higher. Shrimp go in after the chicken’s golden, so don’t rush them.
- PEEL SHRIMP LAST MINUTE: I used to peel shrimp hours ahead, and they’d turn rubbery by sauce time. Instead, leave them whole until you’re ready to toss them in the mayo-sriracha mix. The tail stays on for presentation, and the texture’s better when you cook them fresh—just 1-2 minutes per side in the same pan.
- THICKEN THE SAUCE: The sauce will look thin when you mix mayo and sriracha. That’s fine—let it sit for 5 minutes, then stir in 1 teaspoon cornstarch mixed with 1 tablespoon water. Simmer for 30 seconds until it coats the back of a spoon. Trust me, it makes all the difference when tossing.
- USE FROZEN SHRIMP: Sounds weird, but frozen shrimp (thawed in cold water) are often fresher than the sad pre-peeled ones in the bin. Rinse them well, pat very dry, and sear them—no one will guess they weren’t just plucked from the sea. (Yes, even if you’re impatient like me.)
Serving suggestions for this recipe
Crunchy Garnishes
Top your dish with extra panko breadcrumbs for that signature crunch—about 2 tablespoons sprinkled over the top right before serving. For even more texture, toast 1 tablespoon crushed peanuts in a dry skillet for 2 minutes until golden, then scatter over the top.
My grandmother always added a pinch of smoked paprika to the extra breadcrumbs for a subtle smoky depth. 🌟
Sauce Variations
Want to jazz up the sauce? Swap 1 tablespoon of the sriracha for mango chutney to balance the heat with sweetness. For a smoky twist, add ½ teaspoon of chipotle powder to the sauce mixture.
I love drizzling extra melted butter over the top right before serving—it adds a luxurious richness that keeps the sauce from separating. 🍋
Side Pairings
Serve with steamed jasmine rice to soak up the creamy sauce—just 1 cup uncooked rice per serving. For a lighter option, toss 4 cups mixed greens with 1 tablespoon rice vinegar and 1 teaspoon sesame oil.
My favorite quick side is garlic bread—slice a French baguette into ½-inch pieces, brush with melted garlic butter, and toast in a 375°F oven for 8-10 minutes. 🥖
Presentation Tips
Use a deep serving bowl to showcase the layered texture—place the crispy chicken and shrimp at the bottom, then pour the sauce over the top. Garnish with sliced green onions and a lemon wedge for freshness.
For a restaurant-worthy touch, serve with toothpicks for easy eating. I always arrange the shrimp on top of the chicken so they’re visible—it makes the dish look even more inviting. ✨
Make-Ahead Serving
Prepare the sauce and bread the proteins up to 2 days ahead, then store in airtight containers in the fridge. Reheat the fried proteins in a skillet over medium heat for 2-3 minutes to restore crispiness, then toss with the sauce just before serving.
The flavors actually improve overnight as the spices meld together. Pro tip: Keep the extra breadcrumbs in a small container so you can add fresh crunch whenever you reheat. 💪
Dessert Pairing
End the meal on a sweet note with vanilla ice cream—the creamy, spicy flavors of the Bang Bang dish pair surprisingly well with cold, smooth vanilla. For a lighter option, serve with fresh berries like strawberries or blueberries.
I once had this dish followed by lemon bars—the citrus notes tied everything together beautifully. 🍦
Nutrition facts
Frequently asked questions
Can I use frozen shrimp instead of fresh?
Just thaw the shrimp completely in the fridge overnight or under cold running water for 10-15 minutes. Pat them very dry before frying to ensure that perfect crispy coating. Frozen shrimp works just as well as fresh—just add 1 extra minute of frying time to account for the ice crystals.
How do I make this dish less spicy?
Reduce the cayenne pepper to a ¼ teaspoon or omit it entirely. You can also swap 1 tablespoon of sriracha for mango chutney or honey to mellow the heat while keeping the tangy flavor. For extra mildness, add 1 teaspoon of sugar to the sauce to balance the spice.
Why did my breadcrumbs get soggy? Soggy breadcrumbs usually mean the sauce was too wet or the proteins weren't fully cooked before dredging.
Can I bake this instead of frying?
You can try an oven-baked version, but the texture won't be identical. Preheat oven to 425°F, toss the breaded proteins in 1 tablespoon oil, then bake for 12-15 minutes until golden. The coating will be less crispy but still flavorful. For better results, broil for the last 2 minutes to crisp up the breadcrumbs.
How do I store leftovers?
Store the sauce and proteins separately in airtight containers in the fridge for up to 3 days. To reheat, warm the proteins in a skillet over medium heat for 2-3 minutes until crispy again, then toss with the sauce. For extra crunch, sprinkle fresh breadcrumbs on top before serving. The sauce can also be frozen for 1 month—just thaw and stir before using.