There’s something magical about that first bite of Cheesecake Factory’s Bang Bang Chicken and Shrimp—a perfect balance of crispy, creamy, spicy, and sweet. It’s one of those dishes that makes you wonder, “How do they get this so good?” Well, the secret is out! This copycat recipe brings the same bold flavors straight to your kitchen, and trust me—it’s even better homemade.
What makes this dish so special? It’s all about layers of flavor. Crispy chicken and shrimp are coated in a luscious curry coconut sauce, topped with a rich and tangy peanut sauce, and finished with crunchy garnishes for that irresistible bite. Whether you’re making it for a weeknight dinner or to impress your guests, this recipe is a total showstopper.
And if you’re looking for the perfect low-carb side, try Keto Cabbage Rice—it soaks up the sauce beautifully without the extra carbs. Or keep things fresh with a crisp, cooling Cucumber Salad to balance the bold flavors.
The best part? You control the ingredients, meaning no unnecessary preservatives, just fresh, flavorful goodness. So, grab your skillet and let’s bring restaurant-quality Bang Bang Chicken and Shrimp to your table.
What’s So Special About This Dish?
- Crispy, Creamy, and Spicy Perfection – The crunchy chicken and shrimp paired with the creamy sauces create the ultimate flavor bomb.
- Easier Than It Looks – Despite its restaurant-quality taste, it’s surprisingly simple to make at home.
- Customizable – Want it extra spicy? Add more red pepper flakes. Prefer a nuttier flavor? Extra peanut sauce does the trick!
- Healthier Than Takeout – No mystery ingredients, just real, wholesome flavors.
Copycat Cheesecake Factory Bang Bang Chicken and Shrimp Recipe
Equipment
- Large skillet or wok
- Medium saucepan
- Cutting board & knife
- Mixing bowls
- Whisk
- Measuring spoons & cups
Ingredients
Curry Coconut Sauce:
- 1 teaspoon olive oil
- 1 teaspoon sesame oil
- ⅛ teaspoon red pepper flakes
- 2 cloves garlic minced
- 1 small onion chopped
- 1 teaspoon ginger minced
- ½ cup water
- ½ teaspoon cumin ground
- ½ teaspoon coriander ground
- 1 teaspoon paprika
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- ¼ teaspoon allspice
- ¼ teaspoon turmeric
- 14 fluid ounces coconut milk (1 can)
- 1 medium carrot julienned
- 1 small zucchini julienned
- ½ cup peas frozen
Peanut Sauce:
- ¼ cup peanut butter creamy
- 2 tablespoon water
- 1 tablespoon sugar
- 1 tablespoon soy sauce reduced salt
- 1 teaspoon rice vinegar
- 1 teaspoon lime juice
- ⅛ teaspoon red pepper flakes
Chicken and Shrimp:
- 1 chicken breast cut into bite size pieces
- 10 medium shrimp shelled
- ¼ cup cornstarch
- 2 tablespoon vegetable oil
- 2 cups rice cooked
Garnish:
- ½ cup flaked coconut toasted
- ¼ cup peanuts chopped
- 2 green onions julienned or chopped
- sesame seeds optional
Instructions
- Prepare the Curry Coconut Sauce – In a saucepan, heat olive oil and sesame oil. Sauté garlic, onion, and ginger. Add spices, water, and coconut milk. Simmer until thickened.
- Make the Peanut Sauce – In a bowl, whisk together peanut butter, soy sauce, lime juice, water, sugar, and red pepper flakes until smooth.
- Coat the Chicken and Shrimp – Toss bite-sized chicken pieces and shrimp in cornstarch for extra crispiness.
- Cook the Chicken and Shrimp – Heat vegetable oil in a skillet. Fry the chicken until golden, then cook the shrimp until pink and opaque.
- Combine Everything – Pour the curry coconut sauce over the cooked chicken and shrimp. Stir well to coat.
- Serve Over Rice – Spoon over cooked rice or Keto Cabbage Rice for a low-carb option.
- Garnish and Enjoy – Sprinkle with toasted coconut, chopped peanuts, green onions, and sesame seeds.
Nutrition Info:
| Nutrition | Value |
| Calories | 703kcal |
| Carbohydrates | 51g |
| Protein | 14g |
| Fat | 52g |
| Sugar | 8g |
| Sodium | 414mg |
Flavor-Packed Variations for Bang Bang Chicken and Shrimp!
- Go Grilled for a Smoky Twist – Instead of frying, grill the chicken and shrimp for a lighter, smoky depth of flavor. The charred edges add an extra layer of richness to the dish.
- Swap Shrimp for Scallops – If you want an elevated seafood touch, try using seared scallops instead of shrimp. Their buttery texture pairs beautifully with the creamy curry coconut sauce.
- Add a Crispy Roti Side – While rice is the classic pairing, serving this dish with a flaky Malaysian-style roti takes things to the next level. Perfect for scooping up all that luscious sauce!
- Fermented Funk for Extra Umami – Want to deepen the flavors? Add a touch of fermented chili paste or miso to the curry sauce for an unexpected umami boost.
- Turn It Into Tacos – Stuff the crispy chicken and shrimp into warm tortillas, drizzle both sauces over, and top with crunchy slaw for a Bang Bang Taco Night that’ll steal the show.
- Spicy Cashew Crunch – Swap peanuts for crushed, toasted cashews to give the dish a buttery, slightly sweet crunch that works beautifully with the spicy, creamy sauce.
- Amp Up the Vegetables – Instead of just carrots and zucchini, toss in some baby bok choy, bell peppers, or Thai basil for more color, freshness, and depth of flavor.
- Serve It Over Coconut Jasmine Rice – Cook your rice with coconut milk and a dash of lime zest to bring out the tropical, creamy notes in the sauce. It’s a small touch that makes a big difference!
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
