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This Bang Bang Chicken and Shrimp copycat recipe delivers the same addictive combination of crispy, crunchy bites and tangy peanut cheese glaze that made the original a viral sensation.
The secret lies in a foolproof double-frying technique that creates that signature crunch while keeping the proteins tender inside—no shortcuts, just restaurant-quality results you can make at home.
What sets this recipe apart is the balance of flavors: the peanut cheese glaze brings creamy, nutty sweetness with a kick of heat, while the crispy coating adds satisfying texture. The chicken and shrimp cook separately for perfect doneness—no overcooked shrimp or dry chicken here.
With just 30 minutes of active prep and 15 minutes of cooking time, you'll have a dish that's perfect for game day, date night, or feeding a hungry crowd.
The real magic happens in the glaze—where peanut butter, cream cheese, and hot sauce come together to create that signature tangy, spicy, and creamy sauce. The double-frying method ensures every bite stays crispy, even after being coated in the glaze.
Serve with cucumber slices, ranch, or extra hot sauce for the full experience.
This isn't just a copycat recipe—it's a restaurant-quality dish that's easier to make at home than you'd think. The technique is simple once you know the secrets, and the results are worth every minute. Let's get started on making these crispy, glaze-covered bites that everyone will beg for seconds of.
Ingredients for bang bang chicken and shrimp copycat
Crispy bites, tangy glaze, and foolproof double-frying technique—here’s what makes this copycat dish shine.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Large Shrimp (Peeled & Deveined) 🦐 | 1 ½ lb | Tails on, size 21/25 |
| All-Purpose Flour 🌾 | 1 ½ cups | For dredging coating |
| Large Eggs 🥚 | 2 whole | Beaten for egg wash |
| Panko Breadcrumbs 🍞 | 2 cups | For crispy coating |
| Creamy Peanut Butter 🥜 | ½ cup | Natural, no added sugar |
| Cream Cheese (8 oz Block) 🧀 | 8 oz | Full-fat for creaminess |
| Hot Sauce 🌶️ | 2 tbsp | Sriracha or similar |
| Soy Sauce 🍶 | 2 tbsp | For umami depth |
| Honey 🍯 | 2 tbsp | For sweet balance |
| Vegetable Oil 🫒 | 2 cups | For frying (high smoke point) |
| Garlic Powder 🧄 | 1 tsp | For flavor base |
| Onion Powder 🧅 | 1 tsp | For aromatic depth |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The shrimp and chicken need to be fresh and uniform in size—look for shrimp with tails on for presentation, and cut chicken into even 1-inch pieces. Whole Foods or local seafood markets often carry the best shrimp, while Costco or Trader Joe's usually have good-quality chicken breasts. For the peanut butter, opt for natural, no-sugar-added varieties like Jif Natural or Smucker's—the creamy texture is key for that signature glaze. The panko should be fresh; stale breadcrumbs won’t crisp up properly. If you can’t find panko, toast regular breadcrumbs in a dry pan for 5 minutes to revive them.
No panko? Crushed cornflakes or crushed potato chips work in a pinch—they’ll add a different but still satisfying crunch. Short on peanut butter? Substitute with tahini at half the amount, though the flavor will shift slightly. The cream cheese block should be full-fat and at room temperature for smooth blending—microwave it for 20 seconds if needed. For extra heat, swap the hot sauce for Sriracha or Frank’s RedHot, or add a pinch of cayenne. If you’re gluten-free, use a gluten-free flour blend for dredging, but note the texture will differ slightly.
The glaze keeps for 5 days in the fridge, so make extra—it’s perfect for drizzling over rice or noodles. Store it in an airtight container, and stir before using. The fried chicken and shrimp stay crispy for 2-3 days if reheated in a 350°F oven for 5 minutes. For meal prep, fry the proteins ahead, store them separately, and assemble with the glaze just before serving. The glaze also freezes beautifully for up to 3 months—thaw and stir before using.
Why You'll Love This Recipe
- Three-Ingredient Coating: I swear by this flour-egg-panko combo—no fancy seasoning blends, just a simple toss. The panko gives that perfect crunch while the egg binds everything together, and honestly? It’s the kind of crispy that makes you forget you didn’t deep-fry it.
- Creamy-Spicy Magic: That tangy, slightly sweet sauce clinging to the chicken and shrimp? It’s the real star. The garlic powder and cayenne work together to give you a little kick without overpowering, and once it hits your plate, you’ll understand why people lose their minds over this dish.
- Game for Any Meal: Between us, this recipe is my go-to for lazy Sundays, game day snacks, or even a quick lunch. Toss it in a wrap, serve it over rice, or just eat it straight from the pan—it’s that adaptable. My kids even ask for it when I’m “too busy” to make something fancy.
- Leftovers That Don’t Suck: I make a double batch every time because reheating this is a breeze. The breading stays crispy (if you’re careful), and the sauce doesn’t turn sad like some other fried dishes. Plus, it’s cheap—chicken and shrimp stretch far, and the pantry staples won’t break the bank.
Step-by-step instructions for crispy-crusted chicken and shrimp with tangy peanut cheese glaze
Here's how to achieve that signature restaurant crunch and perfect balance of sweet, spicy, and creamy.
Prepare the Protein for Coating
Cut the 1.5 lb boneless, skinless chicken breast into 1-inch pieces and pat them completely dry with paper towels. The shrimp should already be peeled and deveined with tails on. Place both proteins in separate bowls and season each generously with ½ tsp salt and ¼ tsp black pepper from the ingredients list. This initial seasoning ensures flavor penetration before the coating process.
I like to work in batches here—don't overcrowd your work surface. Arrange the chicken and shrimp in a single layer so they dry evenly. This step is crucial for creating that signature crispy crust later. If any pieces feel damp, pat them again with fresh paper towels before proceeding.
Create the Triple-Coat Breading Station
Set up three shallow bowls or plates. In the first bowl, combine the 1.5 cups all-purpose flour with 1 tsp garlic powder, 1 tsp onion powder, and the remaining 1 tsp salt. In the second bowl, beat the 2 whole large eggs until smooth but not frothy. In the third bowl, place the 2 cups panko breadcrumbs and mix in the remaining ¼ tsp black pepper. This triple-coat method creates the perfect balance of crispy exterior and tender interior.
The key here is to work quickly once you start coating. Have all your bowls within easy reach so you can move efficiently through the process. I've found that using a small offset spatula helps transfer the breaded proteins without breaking the coating.
Bread the Chicken and Shrimp
Working with one protein at a time, begin by dredging each piece in the flour mixture, pressing gently to adhere. Shake off any excess, then dip into the beaten eggs, allowing any excess to drip off. Finally, roll in the panko breadcrumbs, pressing firmly to ensure complete coverage. Place the breaded pieces on a wire rack set over a baking sheet to catch any falling crumbs.
For the shrimp, I recommend working quickly as they can absorb moisture from the egg wash. The chicken pieces can handle slightly more time since they're larger. Once all pieces are breaded, let them rest for 5 minutes at room temperature. This brief rest helps the coating adhere better and prevents the breadcrumbs from falling off during frying.
Fry Until Golden and Crispy
Heat 2 cups vegetable oil in a deep skillet or Dutch oven to 350°F. You'll need to work in batches to avoid overcrowding, which can lower the oil temperature. Fry the chicken pieces first for 3-4 minutes until they reach 165°F internally and develop a deep golden brown crust. Remove and set aside on a wire rack to drain excess oil.
Fry the shrimp immediately after the chicken for 1-2 minutes per side until they turn opaque pink and the coating is crispy and golden. The shrimp cook much faster than chicken, so don't leave them in the oil too long or they'll become rubbery. Use a slotted spoon to transfer them to the same wire rack with the chicken. Maintain the oil temperature at 350°F throughout frying—this ensures even cooking and maximum crispiness.
Make the Tangy Peanut Cheese Glaze
While the proteins are frying, combine the 8 oz cream cheese, ½ cup creamy peanut butter, 2 tbsp hot sauce, 2 tbsp soy sauce, and 2 tbsp honey in a microwave-safe bowl. Microwave on 50% power for 30-45 seconds, stirring every 15 seconds until the mixture is smooth and fully melted. The glaze should be thick but pourable—if it's too thick, thin with 1-2 teaspoons of hot water.
This glaze is where the magic happens. The combination of creamy peanut butter and tangy hot sauce creates that signature sweet-spicy balance. I like to taste it at this stage to adjust the seasoning—add more hot sauce for extra heat or a touch more honey if you prefer it sweeter. The glaze should coat the back of a spoon smoothly.
Toss and Serve Immediately
Return the fried chicken and shrimp to the skillet (now empty of oil) and pour the warm glaze over them. Toss gently to coat all pieces evenly. The residual heat from the proteins will help the glaze cling perfectly. Serve immediately while everything is hot and crispy—this dish doesn't wait well as the coating loses its crunch when cooled.
For presentation, I like to arrange the chicken and shrimp on a platter and drizzle any remaining glaze over the top. The contrast of crispy coating with the creamy, tangy glaze is what makes this dish so addictive. Serve with extra glaze on the side for dipping, and consider pairing with cucumber salad or steamed rice to balance the richness.
Pro Tips For Making Bang Bang Chicken And Shrimp Copycat
- CRACK THE SHRIMP FIRST: Shrimp cook in seconds—overcook them in the breading, and you’ll end up with rubbery, grayish nuggets. Fry them separately in a tiny pan with oil for 30 seconds per side until just opaque, then toss them in the flour-egg-panko mix. I learned this the hard way after biting into a batch that tasted like shoe leather.
- DON’T SKIP THE CHILL: After coating chicken and shrimp in panko, pop them in the fridge for 10 minutes. This lets the flour set and prevents a messy, crumbly crust when frying. I used to rush this, and the breading would slide off like a bad t-shirt.
- USE TWO PANS, NOT ONE: Crowd the pan, and the oil temp drops—leading to greasy, uneven cooking. Split your chicken and shrimp between two skillets (or fry in batches) to keep the oil hot and the crust crisp. Yes, it’s an extra step, but your first batch will be the only one that turns out soggy.
- SEASON THE FLOUR: Plain flour tastes bland. Mix 1 teaspoon garlic powder, ½ teaspoon smoked paprika, and a pinch of cayenne into the flour before dredging. The original Bang Bang sauce is spicy and garlicky—this step mimics that flavor without extra work. (Trust me, it makes a real difference.)
Storing and reheating this dish
Glaze Storage Secrets
The peanut cheese glaze stays fresh for 5 days in an airtight container in the fridge. I like to store it in a small glass jar with a tight-sealing lid—it makes reheating and using portions effortless.
The glaze thickens when chilled, so stir vigorously before using. For longer storage, freeze it in 1-tablespoon portions—perfect for drizzling over future meals. 🥫
Protein Prep Ahead
Fry the chicken and shrimp fresh for maximum crispiness, but you can prep everything else in advance. Bread the proteins and store them uncovered on a wire rack in the fridge for up to 12 hours—this prevents sogginess.
When ready to cook, fry them straight from the fridge (no thawing needed) to maintain texture. The glaze can be made a day ahead and reheated gently on the stovetop. ⏰
Reheating Crispy Coatings
To revive the crispy coating, preheat your oven to 350°F and place the breaded proteins on a baking sheet. Bake for 5-7 minutes until golden again. For a quicker method, use an air fryer at 375°F for 3-4 minutes—this preserves more crunch.
Avoid microwaving; it turns the coating soggy. Always reheat the glaze separately and toss it over the proteins just before serving. 🔥
Freezing for Later
Freeze the breaded chicken and shrimp separately on a tray lined with parchment paper for 1 hour to prevent sticking. Transfer to a freezer bag with all air removed and freeze for up to 3 months. Thaw overnight in the fridge before frying.
The glaze freezes beautifully too—store it in ice cube trays for single-serving portions. When ready to use, reheat the glaze in the microwave for 20-30 seconds while the proteins fry. ✨
Make-Ahead Meal Prep
For game day or busy weeks, prep the glaze and bread the proteins the night before. Store them separately in the fridge: proteins on a wire rack, glaze in a jar. On serving day, fry the proteins fresh and assemble with the glaze.
This keeps the coating crispy while letting you focus on hosting. Pro tip: Keep extra glaze on hand for dipping—it’s always a crowd-pleaser. 💪
Serving Suggestions
Serve the bang bang chicken and shrimp immediately after glazing for the best texture. If you must reheat, do it in batches and keep the oven door closed to maintain temperature. Pair with cooling elements like cucumber salad or pickled veggies to balance the richness.
The glaze also works as a dipping sauce for fries or spring rolls—double the recipe to cover all bases. 🥗
Nutrition facts
Frequently asked questions
Can I make this recipe with just chicken or just shrimp?
This recipe works perfectly with either protein alone. For chicken-only, increase the amount to 2 lbs for the same serving size. For shrimp-only, use 2 lbs of shrimp and reduce frying time to 1 minute per side—they cook faster than chicken. The glaze quantity remains the same since it's designed to coat both proteins generously.
Why does the glaze need to be warm when tossing?
The warm glaze helps create that signature clingy texture that coats every crispy bite perfectly. When cold, the glaze thickens and won't adhere as well, making it drip off instead of sticking. The residual heat from the fried proteins also helps the glaze melt slightly, creating that glossy finish. Always toss immediately after frying for best results!
How can I make this recipe spicier or milder?
Easy adjustments! For extra heat, add 1-2 teaspoons of cayenne pepper or 1 extra tablespoon of hot sauce to the glaze. For a milder version, reduce the hot sauce to 1 tablespoon and add 1 extra tablespoon of honey to balance. You can also serve extra hot sauce on the side for customizable spice levels at the table.
What's the best way to keep the coating crispy?
Fry in small batches to maintain 350°F oil temperature—overcrowding lowers the heat and makes coatings soggy. Use a wire rack instead of a plate to drain excess oil, and serve immediately after glazing. For leftovers, reheat in a 375°F air fryer for 3-4 minutes (not microwave!) to revive the crunch.
Can I use a different type of nut butter in the glaze?
Yes, but results will vary. Almond butter works similarly, while cashew butter adds a richer flavor. For best texture, use a creamy variety without added sugars. Tahini (sesame paste) works too but has a distinct flavor—reduce to ¼ cup and add 1 teaspoon of lemon juice for brightness. Stick with peanut butter for that authentic tangy-sweet profile.