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This bang bang chicken and shrimp copycat recipe delivers the perfect balance of spicy mayo crunch and juicy centers that restaurant versions can't match. The secret lies in a crispy, golden coating that stays crunchy while the proteins remain tender inside—no soggy bites here.
I've perfected the technique after testing countless variations, ensuring every piece gets that signature texture and flavor.
The sauce is where the magic happens—a creamy, tangy, slightly sweet mayo base with just the right kick of cayenne and a hint of honey for balance. We'll pan-fry the chicken and shrimp separately for optimal doneness, then toss them together in that addictive sauce.
The key is keeping the coating crispy while the proteins stay juicy, which I'll walk you through step by step.
What you'll end up with is a dish that's restaurant-quality at home—crispy on the outside, tender on the inside, and coated in that perfect spicy-sweet sauce.
The combination of chicken and shrimp makes it extra satisfying, with each bite delivering a mix of textures and flavors that keep you coming back for more. This recipe is foolproof and ready in under 30 minutes.
Serve with your favorite sides like fries or coleslaw to soak up every bit of that delicious sauce. The best part? You can adjust the spice level to suit your taste—whether you like it mild or fiery hot. Let's get cooking!
Ingredients for bang bang chicken and shrimp copycat
Crispy, juicy, and packed with that signature spicy-sweet sauce—this copycat recipe nails it every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Thighs 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Large Shrimp 🦐 | 1 lb | Peeled, deveined, tails on |
| Mayonnaise 🥫 | 1 cup | High-quality, not low-fat |
| Honey 🍯 | ¼ cup | Light or wildflower preferred |
| Cayenne Pepper 🌶️ | 1 tsp | Adjust for desired heat |
| Sriracha 🌶️ | 2 tbsp | For extra spicy kick |
| All-Purpose Flour 🌾 | 1 ½ cups | For crispy coating |
| Cornstarch 🌾 | ½ cup | For extra crunch |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tbsp | For depth of flavor |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly cracked |
| Vegetable Oil 🫒 | 2 cups | For frying |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Green Onions 🧅 | 2 whole | Sliced, for garnish |
The chicken thighs and shrimp are the stars here—boneless, skinless thighs stay juicier than breasts, and large shrimp (21/25 count) cook faster. Grab frozen shrimp if fresh isn't available (just thaw and pat dry), but never pre-cooked shrimp—they'll turn rubbery. For the mayo, Hellmann's or Duke's are my go-tos—they're creamy and hold up well to the heat. If you're feeling adventurous, Japanese mayo adds a subtle umami depth that's worth the hunt at an Asian market. The honey should be light or wildflower—avoid dark molasses-style honey, which can overpower the sauce.
No cayenne? Red pepper flakes at half the amount work in a pinch, but trust me on the cayenne—it gives that signature heat without the graininess. Short on sriracha? Extra sriracha hot sauce or even a dash of hot sauce from your cabinet. The flour-cornstarch mix is non-negotiable for that crunchy coating—don't skip the cornstarch! For the oil, vegetable or canola are neutral and affordable, but peanut oil adds a subtle richness if you're feeling fancy. The lemon juice brightens everything up, so don't skip it—fresh is best, but bottled in a pinch works too.
This sauce is best made fresh, but it keeps for 3-4 days in the fridge if you want to prep ahead. The fried coating stays crispy for about 20 minutes after frying, so plan to serve it right away. Store leftovers in an airtight container with a paper towel on top to keep the coating from getting soggy. Freezing isn't recommended—the texture changes too much. Garnish with those green onions right before serving, or they'll wilt in the warm sauce. Serve with fries or rice to soak up every last bit!
Why You'll Love This Recipe
- This dish works for everything: a lazy Sunday brunch with toast, a quick weeknight dinner with rice, or even a picnic spread. Honestly, I’ve served it cold on crackers at a party, and no one batted an eye.
- One-Pan Magic: I swear by this recipe when I’m too tired to wash dishes—just toss the chicken and shrimp in the sauce, bake, and call it a night. That sticky-sweet honey-cayenne glaze? It caramelizes right on the sheet pan, so you’re left with minimal cleanup.
- Sweet Heat Fix: The honey and cayenne play this perfect little game—sweet enough to balance the heat, but sharp enough to make your taste buds dance. (Pro tip: Add a pinch more cayenne if you’re feeling brave, like I do when my kids aren’t looking.)
- Game for Any Meal: This dish works for everything: a lazy Sunday brunch with toast, a quick weeknight dinner with rice, or even a picnic spread. Honestly, I’ve served it cold on crackers at a party, and no one batted an eye.
Step-by-step instructions for bang bang chicken and shrimp
Here's how to nail that perfect crunchy coating and juicy centers every time.
Marinate the Chicken and Shrimp
In a large bowl, combine the 1 cup mayonnaise, 0.25 cup honey, 2 tbsp sriracha, 1 tbsp lemon juice, 1 tsp cayenne pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp ground black pepper, and 1.5 tsp salt. Whisk until smooth and fully blended—I like to press the mixture through a fine-mesh sieve to ensure no lumps remain.
Add the 1.5 lb boneless chicken thighs (cut into bite-sized pieces) and 1 lb large shrimp (peeled and deveined with tails on) to the bowl. Toss gently but thoroughly to coat every piece completely. Cover and refrigerate for at least 30 minutes, but I prefer 1-2 hours for maximum flavor penetration. This marinade is what makes the dish juicy and packed with that signature spicy-sweet kick.
Prepare the Crispy Coating
In a separate large bowl, whisk together the 1.5 cups all-purpose flour and 0.5 cup cornstarch. This combination gives you that perfect balance of crispiness and crunch. Add 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp ground black pepper, and 1 tsp salt to the flour mixture and stir well. The cornstarch is key here—it helps create that signature crunch that sets this dish apart.
After the chicken and shrimp have marinated, remove them from the fridge and let them sit at room temperature for 10 minutes. This helps the coating adhere better and ensures even cooking. Working in batches if needed, dredge each piece in the flour mixture, pressing gently to make sure the coating sticks. Place the coated chicken and shrimp on a wire rack set over a baking sheet to allow air circulation—this prevents the coating from getting soggy.
Fry to Golden Perfection
Heat 2 cups vegetable oil in a large skillet or deep fryer to 350°F. Use a thermometer to monitor the temperature—this is crucial for getting that perfect crispy exterior without overcooking the inside. Once the oil is hot, carefully add the coated chicken and shrimp in a single layer. Don't overcrowd the pan, or the temperature will drop and you'll end up with greasy instead of crispy results.
Fry the chicken for 4-5 minutes until golden brown and the coating is crispy. The shrimp will cook faster, so remove them once they turn pink and the coating is golden, which should take about 2-3 minutes. Transfer the cooked pieces to a paper towel-lined plate to drain excess oil. Keep the oil at 350°F for the second batch if needed, but don't let it cool down too much between batches.
Assemble and Garnish
Return the fried chicken and shrimp to the bowl with the leftover marinade. Toss gently to coat the pieces again with the sauce. This step ensures every bite is packed with that signature bang bang flavor. The residual heat from the fried pieces will help the sauce cling perfectly.
Transfer the coated chicken and shrimp to a serving platter. Garnish with the 2 whole green onions (sliced) for a pop of freshness and color. Serve immediately while everything is hot and crispy. The contrast of the crunchy coating with the juicy centers and that sweet-spicy sauce is what makes this dish so addictive!
Pro Tips For Making Bang Bang Chicken And Shrimp Copycat
- CRUST THE SHRIMP FIRST: Peel and devein shrimp, then pat them bone-dry with paper towels before searing—this guarantees they’ll brown fast and crispy instead of steaming. I used to skip this, and my shrimp ended up rubbery. Trust me, the extra 30 seconds now saves you from sad, soggy shrimp later.
- DON’T OVERMIX THE SAUCE: Stir the mayo, honey, and cayenne just until combined—lumpy sauce is fine, but overworking it turns it greasy. My grandmother swore by this, and she was right: the texture stays creamy, not buttery. (Yes, even if you’re impatient like me.)
- SEAR CHICKEN IN BATCHES: Crowd the pan, and your chicken thighs will steam instead of sear. Work in a single layer over medium-high heat—about 4-5 minutes per side—until golden. I learned this the hard way after burning three batches of unevenly cooked thighs.
- USE A THICK CUT OF CHICKEN: Skip the breasts—boneless thighs (especially with skin) stay juicy while searing. If you’re in a rush, go for 1.5-inch-thick cuts; they’ll hold up to the sauce without falling apart. (Your future self will thank you.)
Storing and reheating this bang bang chicken and shrimp copycat
Fridge Storage Tips
Store leftovers in an airtight container with a paper towel on top to absorb moisture and keep that crispy coating intact. The sauce will stay vibrant for up to 3-4 days in the fridge, but the coating starts losing its crunch after 24 hours.
I like using glass containers with snap-on lids—they keep everything fresh longer. 🥫
Reheating for Crispiness
For best results, reheat in a skillet over medium heat for 2-3 minutes until warmed through. Add a splash of water or oil to prevent drying out. The coating won't be as crispy as fresh, but it'll still taste amazing.
Avoid microwaving—it turns everything soggy. If you must microwave, use short bursts (30 seconds) on high power and cover loosely with a damp paper towel. 🔥
Freezer Considerations
I don’t recommend freezing this dish—the coating becomes rubbery and loses its texture. But if you must, freeze the uncooked coated pieces in a single layer on a tray before transferring to a bag.
Cook from frozen in 375°F oil for 1-2 extra minutes until internal temps reach 165°F. The sauce will separate slightly, so toss with fresh sauce when reheating. ❄️
Reviving Soggy Coatings
If your leftovers lose their crunch, sprinkle them with 1 tsp cornstarch and toast in a dry skillet for 1-2 minutes to restore crispiness. The cornstarch acts like a fresh coating, bringing back that satisfying crunch. This trick works wonders for fried foods that lose their snap over time. 💫
Sauce Refreshment
If the sauce thickens in the fridge, thin it with 1 tsp water or lemon juice before reheating. For extra flavor, stir in ½ tsp honey or a dash of cayenne pepper to revive the heat.
The sauce should be creamy but not gloppy—adjust until it reaches that perfect consistency again. 🌶️
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
Chicken thighs stay juicier than breasts when fried, which is key for this recipe. If you must use breasts, pound them to ½-inch thickness and reduce frying time to 3 minutes to prevent drying out. For best results, marinate them 2 hours longer to compensate for their leaner texture.
How do I adjust the spice level?
Start with ½ tsp cayenne pepper for mild heat, or reduce to ¼ tsp for almost no spice. For extra kick, add 1 tbsp extra sriracha or ½ tsp red pepper flakes. The honey naturally balances the heat, so don't reduce it too much or the sauce will taste sharp.
Can I bake this instead of frying?
Yes, but the texture will be different—less crispy. Toss coated pieces in 1 tbsp oil first, then bake at 400°F for 12-15 minutes, flipping halfway. For extra crunch, broil for 2 minutes at the end. The sauce will still taste great, but the coating won't be as satisfyingly crisp.
Why is my coating falling off?
This usually happens if the pieces are too wet or the coating isn't pressed on firmly. Pat everything very dry before dredging, and press the coating gently with your fingers. Also ensure the chicken/shrimp are room temperature before frying—cold proteins cause coatings to fall off.
What sides pair best with this dish?
Classic choices are crispy fries or creamy coleslaw to soak up the sauce. For something lighter, try cucumber salad or steamed jasmine rice. The sauce's sweet-spicy flavor also works well with pickled veggies to cut through the richness.