This Bang Bang Chicken and Shrimp copycat recipe delivers the same addictive crunch and creamy cheese sauce you know from your favorite restaurant—right in your own kitchen.
The secret lies in crispy, celery-topped protein paired with a tangy, spicy sauce that clings perfectly to every bite, all achieved in one pan for minimal cleanup.
What sets this recipe apart is the balance of textures—crispy fried chicken and shrimp, tender celery stalks, and a velvety cheese sauce that ties everything together. I’ve perfected the technique for achieving that signature crunch without deep-frying, using a simple oven-baking method that still delivers restaurant-quality results.
The sauce, a blend of cream cheese, hot sauce, and a touch of honey, is the star—creamy yet tangy with just the right kick.
By the time you’re done, you’ll have a dish that’s crispy on the outside, tender on the inside, and topped with the iconic celery garnish that makes it instantly recognizable. The flavors are bold but balanced—spicy, creamy, and just sweet enough to keep everyone reaching for seconds.
This is the kind of recipe that turns a weeknight into a restaurant-worthy meal with minimal effort.
Serve with a side of fries or a fresh salad to round out the meal, and get ready for compliments that’ll make you the star of dinner. Let’s get cooking—the best part is, you’ll never want to order takeout again.
Ingredients for bang bang chicken and shrimp copycat
Crispy proteins, creamy sauce, and celery magic—here’s what you’ll need for restaurant-style Bang Bang.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Large Shrimp 🦐 | 1 ½ lb | Peeled, deveined, tails on |
| All-Purpose Flour 🌾 | 1 cup | For breading |
| Cornstarch 🌾 | ½ cup | For extra crispiness |
| Celery Stalks 🥬 | 2 whole | Finely chopped, for garnish |
| Cream Cheese 🧈 | 8 oz | Full-fat, softened |
| Hot Sauce 🌶️ | ½ cup | Like Sriracha or Frank's |
| Honey 🍯 | ¼ cup | For balancing heat |
| Mayonnaise 🥫 | ¼ cup | For creaminess |
| Butter 🧈 | ½ cup | Melted, unsalted |
| Garlic Cloves 🧄 | 3 cloves | Minced for flavor |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Vegetable Oil 🫒 | ½ cup | For baking |
The shrimp and chicken should be fresh—ask for day-boat shrimp if possible, and grab chicken thighs with good marbling for juiciness. Costco or Trader Joe’s often have great prices for both. Celery? Buy a whole bunch—you’ll use half for garnish, and the rest for the sauce. For the sauce, cream cheese matters: Philadelphia is the gold standard, but any full-fat block-style works. The hot sauce? Sriracha or Frank’s RedHot are the classic choices, but any spicy sauce with a little tang will do.
No cornstarch? Extra flour works in a pinch, but you’ll lose some crispiness. Short on celery? Substitute finely chopped green onions or scallions—they won’t be as crunchy, but they’ll add color. The sauce can be made ahead—just store it in the fridge until you’re ready to bake. No mayo? Greek yogurt thinned with a splash of milk works surprisingly well. And if you’re avoiding dairy, vegan cream cheese and mayo keep it plant-based. The key is balancing the heat with sweetness—adjust the honey to taste.
This sauce keeps for 5 days in the fridge, and the baked proteins stay crispy for 3 days if stored in an airtight container. Freeze the sauce for up to 3 months—it reheats beautifully. For leftovers, reheat in the oven at 350°F for 10 minutes to keep everything crispy. Pro tip: Portion the sauce into small jars so you can grab just what you need for a quick meal.
Why You’ll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash extra bowls. The chicken, shrimp, and celery all go in one pan—no fussing with multiple dishes, just crispy, saucy perfection by the end.
- Crispy-Creamy Dream: That cornstarch flour coating? It’s the secret. The shrimp gets this addictive crunch while staying juicy inside, and the sauce—oh, the sauce—balances spicy, tangy, and creamy in every bite. Honestly, my kids fight over the last piece.
- Game for Any Meal: Pack it for lunch, serve it at a BBQ, or just eat it straight from the pan on a lazy night. The combo of chicken and shrimp makes it feel fancy without the effort, and the celery adds that fresh crunch no matter how you dress it up.
- Budget-Friendly Feast: Chicken thighs and shrimp stretch further than you’d think, and the pantry staples (flour, cornstarch) mean I’m not breaking the bank. Leftovers? They reheat like a dream—no soggy bits, just that same crispy satisfaction.
Step-by-step instructions for Bang Bang chicken and shrimp
Here’s how to make crispy, restaurant-style bites with a creamy cheese sauce and spicy kick.
Prep and Bake the Protein
Preheat your oven to 375°F. Line two baking sheets with parchment paper. In a large bowl, whisk together the 1 cup all-purpose flour, 0.5 cup cornstarch, 1 teaspoon salt, and 0.5 teaspoon black pepper. This dry mix creates the perfect crispy coating.
Cut the 1.5 lb boneless chicken thighs into 1-inch pieces and add them to the flour mixture. Toss until every piece is evenly coated. Transfer to one prepared baking sheet. In another bowl, combine the 1.5 lb large shrimp with the same flour mixture and spread them on the second baking sheet.
Bake the chicken for 15 minutes and the shrimp for 12 minutes until both are golden brown and crispy. Flip the shrimp halfway through their baking time for even cooking. The chicken should reach an internal temperature of 165°F, while the shrimp will turn opaque and firm to the touch.
Make the Creamy Bang Bang Sauce
While the protein bakes, melt the 0.5 cup butter in a medium saucepan over medium heat. Add the 3 minced garlic cloves and cook for 30 seconds until fragrant. This step builds the flavor foundation for your sauce.
Reduce the heat to low and stir in the 8 oz softened cream cheese until completely melted and smooth. Add the 0.5 cup hot sauce and 0.25 cup honey, stirring constantly until well combined. The sauce should thicken slightly as it simmers.
Remove from heat and stir in the 0.25 cup mayonnaise and 1 tablespoon lemon juice. Taste and adjust seasoning with additional hot sauce if you prefer more heat. This sauce is the heart of your dish—creamy, sweet, and spicy all at once.
Combine and Garnish
Transfer the baked chicken and shrimp to a large serving platter. Pour the warm sauce over the top and gently toss everything together until each piece is fully coated. The residual heat from the protein will help the sauce cling perfectly.
Garnish immediately with the 2 finely chopped celery stalks for that signature restaurant look. The celery adds a fresh crunch that cuts through the richness of the sauce. Serve while hot, with extra sauce on the side if desired.
Serve with Confidence
This dish is best enjoyed immediately while the coating stays crispy and the sauce remains velvety. The combination of tender chicken, juicy shrimp, and that perfect creamy-spicy sauce makes every bite irresistible.
For extra crispiness, broil for 1-2 minutes just before serving if the coating has softened. Pair with rice or crusty bread to soak up all that delicious sauce. You’ve just made restaurant-quality Bang Bang Chicken and Shrimp at home!
Pro Tips For Making Bang Bang Chicken And Shrimp Copycat
- Fry in batches: Don’t crowd the pan—this isn’t a buffet. I used to toss everything in at once, and the oil temperature tanked, leaving me with soggy shrimp and pale chicken. Two batches max, even if it means an extra minute of waiting. Your crust will thank you.
- Pat dry, then salt: Wet protein sticks to the flour like glue, and that’s a one-way ticket to greasy, uneven coating. After patting the chicken and shrimp thoroughly with paper towels, hit them with salt before dredging. The seasoning sticks better, and the crust crisps up faster.
- Use cornstarch for crunch: All-purpose flour gives structure, but cornstarch is what makes the bang bang sauce cling like it’s supposed to. Mix 1 part cornstarch with 2 parts flour for dredging—it’s the difference between a coating that falls off and one that stays put. (Yes, even if it feels like cheating.)
- Rest the shrimp: Raw shrimp cooks in seconds, but if you plop them straight from the ice into the fryer, they’ll curl up like question marks. Let them sit at room temp for 10 minutes first—just long enough to dry the surface. They’ll fry evenly and hold their shape, no sad little spirals.
Flavor customization for this recipe
Spice Level Control
Adjust the heat to your preference by modifying the hot sauce quantity. For mild heat, use ¼ cup hot sauce—I like Cholula for a smoky kick. For medium heat, stick to the ½ cup Sriracha called for.
If you want extra spicy, add 1-2 tbsp of gochujang or 1 tsp cayenne pepper directly to the sauce. Always taste before serving—you can balance it with more honey or a splash of lemon juice. 🌶️
Sweetness Balance
The honey in this recipe is key for balancing the spice. For a less sweet version, reduce honey to 2 tbsp and add 1 tbsp maple syrup for depth. If you prefer more sweetness, increase honey to ⅓ cup—it pairs beautifully with the tangy cream cheese.
Another trick? Add 1 tsp vanilla extract to the sauce for a subtle caramel note that complements the heat. 🍯
Dairy-Free Twist
Skip the cream cheese and mayo by using vegan cream cheese (like Kite Hill) and vegan mayo (like Hellmann’s Vegan). For extra creaminess, blend ½ cup silken tofu with 1 tbsp nutritional yeast and 1 tsp apple cider vinegar until smooth, then use that as your base.
The sauce will still be rich and tangy—just check the salt balance afterward. 🥛
Protein Swaps
Use chicken breast instead of thighs for a leaner option—just pound it to ¼-inch thickness before coating. For a seafood-only version, swap the chicken for 1.5 lb cod or tilapia fillets, cut into strips.
If you prefer pork, use boneless pork chops cut into ½-inch pieces—they’ll stay juicy with the same baking time. 🦞
Sauce Variations
For a smoky flavor, stir 1 tbsp smoked paprika into the sauce. A garlicky boost comes from adding 1 extra minced garlic clove or ½ tsp garlic powder. For a herby twist, mix in 1 tbsp chopped fresh cilantro or 1 tsp dried dill.
Each variation keeps the creamy-spicy core while adding new layers of complexity. 🌿
Extra Crunch Options
Swap the celery garnish for crushed potato chips (like Kettle Brand) for a salty crunch. For a nutty texture, sprinkle toasted pecans or peanuts on top. If you love sesame seeds, toast 1 tbsp in a dry pan for 30 seconds** and sprinkle over the dish.
These add-ons elevate the dish from restaurant-style to next-level. 🥜
Nutrition facts
Frequently asked questions
Can I make this recipe without an oven?
Yes! For a stovetop version, pan-fry the chicken and shrimp in 2 tablespoons oil over medium-high heat for 3-4 minutes per side until golden and crispy. Keep the sauce preparation exactly the same—it works perfectly with pan-fried proteins. The key is to maintain high heat for that signature crunch.
How do I prevent the sauce from getting too runny?
The sauce thickens as it cools, but if it’s too thin, simmer it for an extra 1-2 minutes over low heat. For a thicker consistency, mix 1 teaspoon cornstarch with 1 tablespoon water, stir into the sauce, and cook until it reaches your desired thickness. Always let the sauce sit for 5 minutes before serving—it’ll naturally thicken as it cools.
What’s the best way to reheat leftovers?
Reheat in a 350°F oven for 8-10 minutes to maintain crispiness. For a quick fix, use the air fryer at 375°F for 3-4 minutes. Avoid microwaving—it makes the coating soggy. If reheating the sauce separately, warm it in a saucepan over low heat while stirring constantly to prevent separation.
Can I make this dish ahead of time?
Prepare the sauce up to 3 days ahead and store it in an airtight container in the fridge. For the proteins, bake them fresh and store separately in the fridge for up to 2 days. Reheat the proteins and warm the sauce before combining. The celery garnish should always be added fresh for maximum crunch.
Why is my celery garnish turning mushy?
Celery loses crispness when exposed to moisture or heat. Add it right before serving, and keep it dry by storing it in a sealed container in the fridge. For extra crunch, blanch the celery in boiling water for 30 seconds, then shock it in ice water before chopping. This preserves its texture while adding a subtle sweetness to the dish.
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