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This bang bang chicken and shrimp copycat recipe delivers the same addictive combination you love from your favorite restaurant—crispy, cornmeal-coated protein with a tangy, creamy, slightly spicy sauce that clings to every bite.
The secret lies in the double-coating technique that guarantees a satisfying crunch while keeping the meat and shrimp tender inside, paired with a sauce that balances sweet, spicy, and creamy notes perfectly. I've tested this recipe countless times to ensure it replicates the restaurant version without shortcuts that compromise quality.
The beauty of this dish is its versatility—you can bake or air-fry the chicken and shrimp for a lighter option, or pan-fry for maximum crispiness. The sauce comes together in minutes with just a handful of pantry staples, and the cornmeal coating transforms ordinary protein into something irresistibly crunchy.
What makes this recipe truly special is how well the flavors come together: the heat from the sauce cuts through the richness of the fried protein, creating a perfect balance in every bite.
By the time you serve this dish, your table will be covered in golden, crispy pieces of chicken and shrimp smothered in that signature creamy sauce. The contrast of textures—crunchy exterior, tender interior, and velvety sauce—makes this dish impossible to resist.
It's the kind of meal that feels indulgent yet satisfies with every bite, and it's perfect for feeding a crowd or treating yourself to restaurant-quality comfort food at home.
Serve with rice, fries, or a simple salad to round out the meal. The leftovers reheat beautifully, though I can't guarantee they'll last that long in your house. Let's get started on creating this copycat favorite that's sure to become a regular on your dinner menu.
Ingredients for bang bang chicken and shrimp copycat
Pantry staples plus a few fresh ingredients make this crispy, creamy copycat favorite.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Large Shrimp 🦐 | 1 lb | Peeled, deveined, tails on |
| All-Purpose Flour 🌾 | 1 cup | For first coating |
| Yellow Cornmeal 🌽 | 1 cup | Fine grind preferred |
| Large Eggs 🥚 | 2 whole | Beaten for dipping |
| Butter 🧈 | ½ cup | Melted, unsalted |
| Mayonnaise 🥛 | ½ cup | Full-fat preferred |
| Sriracha Sauce 🌶️ | ¼ cup | Adjust for heat |
| Lemon Juice 🍋 | ¼ cup | Freshly squeezed |
| Garlic Cloves 🧄 | 4 cloves | Minced for sauce |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Vegetable Oil 🫒 | 2 cups | For frying |
| Green Onions 🧅 | ¼ cup | Chopped for garnish |
The cornmeal is non-negotiable for that signature crunch—Bob's Red Mill or Annie's fine grind work best. Shrimp size matters: 21-25 count per pound gives you the right balance of meat and shell. Chicken breasts should be boneless, skinless—cut them into even 1-inch pieces so they cook uniformly. I grab frozen shrimp from Trader Joe's when I'm short on time, but fresh is better if you've got it. The butter and mayo combo in the sauce is what makes it creamy without being heavy—full-fat versions only (low-fat won't give you that restaurant-quality texture).
No cornmeal? Crushed cornflakes or panko work in a pinch, but the flavor won't be quite the same. Short on sriracha? Mix hot sauce with a pinch of cayenne—just taste as you go. The lemon juice can be bottled, but fresh is brighter (and cheaper if you buy in bulk). For the frying oil, vegetable or peanut oil are best—they have high smoke points. If you're air-frying instead of pan-frying, spray the basket with oil and shake it halfway through for even crispiness. The double-dip technique (flour, egg, cornmeal) is key—don't skip it!
Keep the cornmeal and flour in airtight containers to prevent moisture. The sauce keeps for 5 days in the fridge, but the coated proteins are best fresh (though they reheat beautifully). For meal prep, coat and freeze the proteins before frying—just add 2-3 minutes to the cooking time when reheating. The leftovers? Toss them in a container with a little extra sauce so they don't dry out. Trust me, they'll disappear fast.
Why You'll Love This Recipe
- No-Fuss Coating: I swear by the cornmeal trick—just toss the chicken and shrimp in flour, dip in egg, then roll in that golden yellow mix. No fancy breading station needed; my counter stays clear while the flavor pops.
- Crunch That Sticks: That crispy cornmeal crust? It’s the star. The first bite—where the outside snaps and the inside stays juicy—makes me forget it’s a copycat. (Yes, even on a Tuesday night.)
- Double-Duty Protein: Chicken and shrimp in one pan? I make half for dinner, save the rest for lunch wraps or a quick stir-fry. My grocery budget thanks me, and so does my lazy Sunday.
- Leftovers That Don’t Suck: Unlike fried dishes that turn soggy, this stays crispy reheated—toss in the air fryer for two minutes. Honestly, I’ve had it cold the next day too, and no one batted an eye.
Step-by-step instructions for bang bang chicken and shrimp
Here's how to nail that perfect crispy crunch and creamy kick every time.
Prep and Coat the Proteins
Cut the 1.5 lb boneless chicken breast into 1-inch pieces and pat them completely dry with paper towels. Season each piece generously with 1 teaspoon salt and ¼ teaspoon ground black pepper. In a shallow dish, combine the 1 cup all-purpose flour with ½ teaspoon salt and ¼ teaspoon black pepper. Toss the chicken pieces in this seasoned flour until evenly coated.
In a separate shallow dish, beat the 2 whole large eggs until just combined. Set up a third dish with the 1 cup yellow cornmeal. Working in batches, dip each chicken piece into the beaten eggs, letting any excess drip off, then press it firmly into the cornmeal to create an even, thick crust. Repeat the process with the 1 lb large shrimp, peeling and deveining them first. The cornmeal will give you that signature crunch you're after.
Fry Until Golden and Crispy
Heat 2 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Use a thermometer to monitor the temperature—it's crucial for even cooking. Fry the chicken pieces in batches for 3-4 minutes per side until they reach 165°F internally and turn a deep golden brown. Remove them and set aside on a wire rack to drain excess oil. Repeat with the shrimp, frying for 1-2 minutes per side until they're also golden and crispy.
Don't overcrowd the pan or the oil temperature will drop, leading to greasy instead of crispy results. You'll know it's ready when the crust releases easily from the protein and the interior is fully cooked. Keep the fried proteins warm in a 200°F oven while you prepare the sauce.
Make the Zesty Creamy Sauce
In a medium saucepan, melt the ½ cup butter over medium heat. Add the 4 minced garlic cloves and sauté for 30 seconds until fragrant—don't let them brown or they'll turn bitter. Reduce the heat to low and stir in the ½ cup mayonnaise, ¼ cup sriracha sauce, and ¼ cup lemon juice. Cook for 2-3 minutes, stirring constantly until the sauce thickens slightly and coats the back of a spoon.
Taste and adjust the seasoning with more salt or black pepper if needed. The sauce should be tangy, slightly spicy, and perfectly balanced. Here's the thing—this sauce is what makes the dish special, so don't rush this step. If it's too thick, whisk in 1 tablespoon hot water to reach your desired consistency.
Toss and Serve Immediately
Return the fried chicken and shrimp to the saucepan with the sauce. Toss everything together gently but thoroughly to coat each piece evenly. Let it sit for 1-2 minutes so the proteins absorb the sauce and become tender. Transfer to a serving platter and garnish with the ¼ cup chopped green onions. Serve immediately while the crust is still crispy and the sauce is warm.
This dish is all about contrast—the crispy cornmeal crust against the creamy, spicy sauce. The secret to success is keeping everything hot until serving. If you let it sit too long, the crust will lose its crunch. Pair with extra lemon wedges on the side for those who want more zing.
Pro Tips For Making Bang Bang Chicken And Shrimp Copycat
- CRUST IT TWICE: I used to slap that cornmeal mix on once and wonder why it never stuck. Now I do it in two thin layers—first the flour/egg wash, then a light dusting of cornmeal, then another wash, then another cornmeal layer. The first layer grabs the second, and you get that perfect crunch without a muddy mess.
- SALT THE SHRIMP: Skip this, and your shrimp will taste bland no matter how crispy the crust. Toss peeled shrimp in ½ teaspoon salt right after peeling—it seasons the meat and prevents curling. (Yes, even if you’re using salted butter later.)
- DON’T OVERMIX THE BATTER: I learned this the hard way—gluey, dense crusts come from overworking the flour/egg mix. Whisk just until combined, then let it sit for 2 minutes. The gluten relaxes, and your coating stays light and crispy instead of tough.
- FREEZE SHRIMP FIRST: Raw shrimp thaws unevenly, leading to some overcooked and some underdone. Toss them in ice water for 10 minutes before breading—it evens out the temperature and guarantees they cook through without turning rubbery. (Your future self will thank you.)
Make-ahead tips for this bang bang chicken and shrimp copycat
Prep Ahead for Crispy Success
Start by coating the chicken and shrimp in the cornmeal mixture up to 24 hours ahead—store them in a sealed container in the fridge. This gives the coating time to adhere perfectly, and you can fry them fresh when ready.
I like to prep the sauce ingredients too, measuring everything into a bowl so assembly is quick. Just keep the mayo and butter separate until you're ready to cook. 🌟
Freezing for Future Meals
For a true make-ahead win, coat the proteins completely and freeze them on a tray before transferring to a bag. When you're ready to cook, thaw them in the fridge overnight, then pat dry thoroughly before frying.
The crust will still be crispy, though you might need to add 30 seconds per side to the frying time. Label bags with the date—these keep for 2 months without losing texture. ❄️
Sauce Prep Shortcut
Make the sauce base completely ahead and store it in an airtight container in the fridge for up to 5 days. When ready to serve, just reheat it gently in a saucepan over low heat with a splash of water to loosen it.
I add 1 teaspoon lemon juice right before serving to keep it bright. This saves you from making sauce last-minute while keeping all the flavor. 💡
Reheating Leftovers
Leftover bang bang chicken and shrimp reheat best in a skillet over medium heat with 1 tablespoon oil for 2-3 minutes—just until warmed through. The cornmeal crust will stay crispy if you don't overheat it.
For extra moisture, add 1 teaspoon lemon juice and toss gently. Microwave reheating works too (covered for 45 seconds), but the texture won't be as perfect. 🔥
Batch Cooking Tips
Double the recipe and freeze half for future meals—this dish is perfect for game days or busy weeknights. When you're ready to serve, just fry the frozen proteins from frozen (add 1 extra minute to the frying time).
Keep the sauce separate until reheating to maintain crispiness. I like to portion the sauce into small containers so I can reheat just what I need. 💪
Garnish Prep
Chop all your garnishes—green onions, sesame seeds, or extra sriracha—while you're prepping the rest of the dish. Store them in small containers in the fridge for up to 5 days so they're ready to add freshness at serving time.
A sprinkle of toasted sesame seeds adds an extra layer of flavor that's worth the 2 minutes it takes to toast them in a dry pan. 🌱
Nutrition facts
Frequently asked questions
Can I make this recipe without frying for a healthier version?
For a lighter option, use an air fryer at 375°F for 8-10 minutes, shaking halfway. Or bake at 400°F for 12-15 minutes on a wire rack. Spray with oil before cooking for crispiness. The sauce remains the same—just toss the air-fried or baked proteins with it after cooking.
How do I adjust the spice level in the sauce?
Start with 2 tablespoons sriracha for mild heat, then increase to ¼ cup for classic spice. For extra kick, add ½ teaspoon cayenne pepper or a dash of hot sauce. Balance with more lemon juice if it gets too spicy. Taste as you go—the sauce should be tangy, not overwhelming.
Why did my cornmeal coating fall off the chicken?
This usually happens if the protein isn't fully dry before coating or if the oil isn't hot enough (350°F minimum). Pat everything very dry with paper towels and ensure the oil is smoking slightly before frying. For extra adhesion, dip the cornmeal-coated pieces in cold oil for 5 seconds before frying.
Can I use frozen shrimp instead of fresh?
Yes! Thaw frozen shrimp in the fridge overnight, then pat completely dry before coating. The texture will be identical to fresh. Never thaw at room temperature—this makes the shrimp mushy. For a shortcut, fry them from frozen (add 30 seconds to cooking time) but ensure they reach 145°F internally.
What’s the best way to serve this dish?
Pair with steamed jasmine rice, crispy sweet potato fries, or a simple mixed greens salad. For extra flair, serve with lemon wedges on the side. The sauce is rich, so lighter sides balance the meal perfectly. Double the sauce if serving as a dip with fries!