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A close-up shot of a steaming plate of Coconut Curry Chicken and Shrimp, served over fluffy white rice. The dish is garnished with toasted coconut, chopped peanuts, green onions, and a sprinkle of sesame seeds, ready to be enjoyed.

Copycat Cheesecake Factory Bang Bang Chicken and Shrimp Recipe

This Bang Bang Chicken and Shrimp copycat recipe delivers bold, creamy, and spicy flavors in every bite. Crispy chicken, succulent shrimp, and rich sauces make it an unforgettable restaurant-style dish at home!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American, Asian- Inspired
Servings 4
Calories 703 kcal

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.
    A close-up shot of the stainless steel saucepan on the white marble cooktop, as creamy coconut milk is poured in, turning the sauce into a smooth, golden-hued curry. Julienned carrots, zucchini, and peas are added, gently simmering in the flavorful mixture.
  • Make the Peanut Sauce – In a bowl, whisk together peanut butter, soy sauce, lime juice, water, sugar, and red pepper flakes until smooth.
    A close-up shot of a small mixing bowl on the white marble cooktop, with peanut butter, soy sauce, lime juice, water, sugar, and red pepper flakes whisked together. The ingredients blend into a thick, creamy peanut sauce, adding a rich and slightly spicy flavor.
  • Coat the Chicken and Shrimp – Toss bite-sized chicken pieces and shrimp in cornstarch for extra crispiness.
    A close-up shot of a glass bowl on the white marble cooktop, as bite-sized chicken pieces and shrimp are tossed in cornstarch. The light coating ensures a crispy texture when fried, preparing them to absorb the flavorful curry sauce.
  • Cook the Chicken and Shrimp – Heat vegetable oil in a skillet. Fry the chicken until golden, then cook the shrimp until pink and opaque.
    A close-up shot of a black skillet on the white marble cooktop, where golden-brown chicken pieces sizzle in hot oil. Nearby, shrimp turn pink and opaque as they cook, achieving the perfect texture, ready to be combined with the rich curry sauce.
  • 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.
    A close-up shot of a steaming plate of Coconut Curry Chicken and Shrimp, served over fluffy white rice. The dish is garnished with toasted coconut, chopped peanuts, green onions, and a sprinkle of sesame seeds, ready to be enjoyed.