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This Bang Bang Chicken and Shrimp copycat recipe delivers the same addictive triple-coating of crispy crunch and creamy turmeric glaze that made the viral dish a sensation.
The secret lies in a perfect balance of spicy, sweet, and tangy flavors that transform both chicken and shrimp into restaurant-quality bites with every bite. I've refined this recipe to ensure the shrimp cooks perfectly without overcooking while maintaining that signature crunch.
What sets this copycat version apart is the triple-coating technique—each piece gets a light batter, a crispy breading, and finally a tangy turmeric glaze that ties everything together.
The key is working in small batches to keep the breading extra crispy, and using a mix of cornstarch and flour for that signature crunch. The creamy glaze is where the magic happens, with a perfect blend of spices and a touch of sweetness that balances the heat.
By the time you're done, you'll have golden, crispy chicken and shrimp pieces with a glaze that's creamy yet slightly sticky, clinging to every bite. The flavors are bold but well-balanced—spicy enough to satisfy, sweet enough to be addictive, and tangy enough to keep your taste buds guessing.
This is the kind of dish that disappears faster than you can say "copycat."
The best part? This recipe scales beautifully for parties or meal prep, and the glaze can be made ahead of time for even easier assembly. Whether you're serving it as an appetizer or a main course, this Bang Bang Chicken and Shrimp will be the star of your table.
Let's get cooking!
Ingredients for bang bang chicken and shrimp copycat
Triple-coating magic starts with these 15 ingredients—crispy, creamy, and packed with flavor!
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch pieces, patted dry |
| Large Shrimp 🦐 | 1 ½ lb | Peeled, deveined, tail-on, frozen works |
| All-Purpose Flour 🌾 | ¾ cup | For light batter coating |
| Cornstarch 🌽 | ¼ cup | For extra crispy texture |
| Large Eggs 🥚 | 2 whole | Beaten for egg wash |
| Panko Breadcrumbs 🍞 | 2 cups | For crispy coating |
| Vegetable Oil 🫒 | 2 cups | For deep frying |
| Mayonnaise 🥫 | ½ cup | Full-fat for creaminess |
| Sriracha 🌶️ | ¼ cup | For heat and tang |
| Lime Juice 🍋 | ¼ cup | Freshly squeezed |
| Honey 🍯 | ¼ cup | For sweet balance |
| Ground Turmeric 🌿 | 1 tsp | For signature color |
| Garlic Powder 🧄 | 1 tsp | For savory depth |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The shrimp and chicken are stars here—frozen shrimp works perfectly (no thawing needed), but fresh is ideal if you've got it. Costco or Trader Joe's usually have the best prices for large packs. For the chicken, boneless, skinless breasts are easiest, but thighs work too if you prefer juicier bites. Panko is non-negotiable for that signature crunch—Japanese-style (like Nakano) is my go-to, but any high-quality brand will do. The cornstarch is what makes the breading extra crispy, so don't skip it! If you're prepping ahead, pat the proteins completely dry before coating—they'll fry up so much better.
No panko? Crushed cornflakes or crackers work in a pinch, though texture won't be identical. Short on mayo? Greek yogurt or vegan mayo keeps it creamy. The honey can be swapped for maple syrup if you prefer, but it adds a lovely floral note that balances the spice. Sriracha heat varies wildly—start with less if you're sensitive, or add more after tasting. For extra tang, lime zest in the glaze takes it to the next level. The turmeric gives that iconic golden color, but if you're out, a pinch of paprika helps. Always beat your eggs well—lumps in the wash mean a less crispy coating.
This glaze keeps for up to 5 days in the fridge, so make extra—it's perfect for dipping or drizzling. The fried proteins stay crispy for about 20 minutes after frying, so work in batches if serving a crowd. For meal prep, store components separately—fry and glaze just before serving. The shrimp cooks faster than chicken, so fry them first and keep warm while you finish the chicken. Double-batch the glaze if you're feeding hungry people—it disappears fast!
Why You'll Love This Recipe
- No-Fuss Coating: I swear by the flour-cornstarch combo—just toss the chicken and shrimp in that mix, dip in egg, and boom. No rolling pins, no stress, just a quick shake while you wait for the oil to heat. That crispy shell happens faster than you can say "takeout."
- Sauce That Sticks: Here's what sold me—the sauce clings like it’s glued on. The creamy garlic base coats every bite, but it’s not heavy. That little kick from the hot sauce? My kids still ask for it, even though I swear I add less than the bottle says.
- Double Duty Protein: Between us, shrimp and chicken together cut my grocery bill and my prep time. Use half the chicken for tonight’s dinner, save the other half for tomorrow’s wraps. The shrimp? They cook in minutes—perfect for throwing on salads or freezing for later.
- Weeknight Hero: Honestly, this is my go-to when I’m staring at the fridge at 6:30 PM wondering what to feed everyone. One pan, 20 minutes, and zero cleanup (thanks to a sheet pan). Even my picky husband doesn’t complain—though he’ll pretend he doesn’t like spicy food.
Step-by-step instructions for triple-coated crunch with creamy turmeric glaze
Here's how to nail that signature Bang Bang texture and flavor every time.
Prepare the Triple Coating Station
Set up three shallow bowls for your coating station. In the first bowl, whisk together the 0.75 cup all-purpose flour, 0.25 cup cornstarch, 1 tsp ground turmeric, 1 tsp garlic powder, 1.5 tsp salt, and 0.5 tsp black pepper. The turmeric gives that signature golden color while the cornstarch creates that ultra-crispy texture we're after. Sift the dry ingredients through a fine-mesh sieve to remove any lumps—this ensures an even coating.
In the second bowl, beat the 2 whole large eggs until just combined but not frothy. The eggs create that perfect adhesive layer between the batter and breadcrumbs. In the third bowl, place the 2 cups panko breadcrumbs - these will give you that satisfying crunch that makes this dish so addictive. Arrange your bowls in order of use: flour mixture first, then eggs, then panko. This keeps your workspace organized and prevents cross-contamination.
Create the Signature Creamy Glaze
While you're prepping your coating station, make the glaze in a small bowl. Combine the 0.5 cup mayonnaise, 0.25 cup sriracha, 0.25 cup lime juice, and 0.25 cup honey. The mayonnaise provides that creamy base while the sriracha adds heat and tang. The lime juice brightens everything up, and the honey balances the acidity. Mix until completely smooth - you want no streaks of mayo or sriracha. Taste and adjust seasoning if needed, adding a pinch more salt or lime juice if desired. This glaze should be thick but still pourable.
Here's the thing - don't skip the tasting step. The glaze needs to be perfectly balanced between sweet, spicy, and tangy. If it's too spicy, add a bit more honey. If it's too sweet, add more lime juice. This is where you can really customize the flavor to your preference while keeping that authentic Bang Bang taste.
Coat and Fry the Chicken and Shrimp
Start with the 1.5 lb boneless chicken breast, cut into 1-inch pieces. Pat them completely dry with paper towels - moisture is the enemy of crispy coatings. Working in batches to avoid crowding, dredge each piece in the flour mixture first, pressing gently to adhere. Shake off any excess, then dip in the egg wash, letting any excess drip off. Finally, coat thoroughly in the panko breadcrumbs, pressing gently to ensure good adhesion. Place on a wire rack set over a baking sheet while you fry the first batch.
Heat 2 cups vegetable oil in a deep fryer or heavy pot to 350°F. You want the oil to be hot but not smoking - if it smokes, let it cool slightly. Fry the coated chicken pieces for 3-4 minutes until golden brown and crispy. The pieces should float to the surface when they're ready. Remove with a slotted spoon and drain on paper towels. Repeat with the shrimp, but fry for only 1-2 minutes as they cook faster than chicken. Keep the oil temperature consistent between batches - fluctuations will affect crispiness.
Assemble and Glaze
Once all your protein is fried and drained, it's time to assemble. In a large bowl, gently toss the hot chicken and shrimp with about half of the glaze. The residual heat from the fried proteins will help the glaze cling beautifully. You want to coat each piece thoroughly but not soak them - they should still look golden and crispy. If the glaze seems too thick to coat properly, thin it slightly with a teaspoon of warm water.
Transfer everything to a serving platter and drizzle with the remaining glaze. The contrast between the crispy exterior and creamy glaze is what makes this dish so irresistible. Serve immediately while everything is hot and the coating is at its crispest. The shrimp and chicken will continue to crisp up slightly as they rest, but you want to serve while the glaze is still warm and pourable.
Perfect Presentation and Serving
For that restaurant-quality presentation, arrange the chicken and shrimp on a platter with the glaze pooling attractively around them. Garnish with extra panko breadcrumbs if desired, and serve with toothpicks for easy handling. This dish is fantastic on its own as an appetizer or main course, but it also pairs beautifully with cucumber salad or steamed rice to soak up any extra glaze.
Real talk: the first few bites are always the best. The contrast of temperatures - the hot, crispy coating against the cool, creamy glaze - is what makes this dish so addictive. Don't be surprised if your guests ask for seconds. And if you have leftovers, they reheat beautifully in the oven at 350°F for 5-7 minutes to restore that crispy texture.
Pro Tips For Making Bang Bang Chicken And Shrimp Copycat
- BRINE THE CHICKEN: Toss your chicken breasts in ice water with 1 tablespoon salt per quart for 20 minutes before coating—this keeps them juicy while the cornstarch crust does its thing. I learned this the hard way after serving dry, sad chicken that tasted like cardboard.
- PEELED SHRIMP IS YOUR FRIEND: Skip the shells, but don’t skip the deveining—just a quick slice down the back with a knife. Peeling saves time and lets the sauce cling better, while deveined shrimp stays tender instead of turning rubbery.
- DOUBLE-DIP THE COATING: First dip shrimp and chicken in flour-cornstarch mix (1:1 ratio), shake off excess, then dip again in beaten egg, and back into the dry mix. The extra layer guarantees that crispy crust you’re after—no one wants a sad, flaky coating.
- FRIEZE THE SHRIMP FIRST: Toss peeled shrimp with a little cornstarch and freeze them for 30 minutes before frying. This trick keeps them from curling into little question marks and ensures even cooking—no more half-done centers or overcooked edges.
Creative variations of this dish
Spicy Sweet Fusion
The original Bang Bang sauce balances sweet, spicy, and tangy flavors perfectly—but you can tweak it to match your heat tolerance. For a milder version, reduce the sriracha to 2 tablespoons and add 1 extra tablespoon of honey to compensate.
If you love heat, swap the sriracha for 1 tablespoon of gochujang (Korean chili paste) plus 1 tablespoon of extra honey for depth. I’ve tested this combo, and it adds a smoky-sweet complexity that’s next-level. 🌶️
Protein Swaps
While the recipe calls for chicken and shrimp, you can easily swap in tofu for a vegetarian version—press and cube 1.5 lbs firm tofu, then follow the same coating process. For a seafood-only twist, replace the chicken with 1.5 lbs cod or halibut, cutting it into similar-sized pieces.
The tofu will need 1 extra minute in the fryer to crisp up properly, while the fish cooks faster than shrimp (just 1 minute per side).
Glaze Variations
Craving something different? Try a mango-habanero glaze by replacing the honey with ¼ cup mango purée and adding 1 teaspoon of habanero paste for a fruity kick. For a smoky twist, mix 1 teaspoon of liquid smoke into the mayo before combining with the other glaze ingredients.
I’ve also had great success with a yogurt-based glaze—swap the mayo for ½ cup Greek yogurt and add 1 teaspoon of dried dill for a tangy, herbaceous note.
Global Flavors
Take inspiration from other cuisines! For a Thai-inspired version, add 1 teaspoon of fish sauce and ½ teaspoon of lemongrass paste to the glaze, then garnish with thinly sliced scallions.
A Mexican twist works too—mix 1 tablespoon of chipotle powder into the flour coating and top with crumbled cotija cheese and cilantro. Both versions keep the triple-coating technique but infuse bold, unexpected flavors. 🌎
Make-Ahead Magic
Prep the glaze up to 5 days ahead and store it in an airtight container in the fridge. For the proteins, coat and freeze them (unfried) on a tray, then transfer to a bag. When ready to cook, fry straight from frozen—just add 30 seconds to the cooking time.
The glaze thickens slightly when chilled, so thin it with 1 teaspoon of warm water before using. This is a lifesaver for parties or busy weeknights!
Dessert Twist
Yes, you read that right! Swap the mayo for ½ cup cream cheese and the sriracha for 2 tablespoons of orange marmalade, then add 1 teaspoon of cinnamon to the flour coating.
Fry apple slices (cored and thinly sliced) or banana chunks instead of protein for a sweet, spiced treat. The turmeric gives it a golden hue, and the glaze becomes a sticky, caramel-like drizzle. Serve with vanilla ice cream for a dessert that’s anything but basic. 🍎
Nutrition facts
Frequently asked questions
Can I make this with just chicken or shrimp?
The triple-coating technique works perfectly with either protein alone. For shrimp-only, reduce the cooking time to 1-2 minutes per batch to avoid overcooking. For chicken-only, stick with 3-4 minutes at 350°F. The glaze recipe remains the same, but you might need 1/4 cup less mayo if using only shrimp since they're more delicate.
How do I keep the breading extra crispy?
The secret is working in small batches and keeping everything hot. Fry no more than 4-5 pieces at a time to maintain oil temperature at 350°F. Use a wire rack instead of a plate to drain fried pieces—they stay crispier longer. For extra crunch, add 1 tablespoon of smoked paprika to the flour mixture before coating.
What's the best way to reheat leftovers?
Reheat in a 400°F oven for 5-7 minutes on a wire rack to restore crispiness. For microwave reheating, cover with a damp paper towel and heat in 30-second bursts—this prevents sogginess. The glaze may thicken slightly when chilled, so thin it with 1 teaspoon of warm water before reheating.
Can I use this glaze on other foods?
Yes! The creamy glaze works beautifully on grilled fish, tofu skewers, or even as a dipping sauce for spring rolls. For veggies, try brushing it on roasted Brussels sprouts or broccoli after roasting. The key is to use it warm—it clings best when slightly heated. Store unused glaze in an airtight container for up to 5 days.
Why does my glaze look too thick?
This happens when mayo and sriracha separate or when the glaze chills. Thin with 1 teaspoon of warm water or lime juice (to preserve tang) while stirring. For extra creaminess, whisk in 1 teaspoon of neutral oil. The glaze should be thick but still pourable—like heavy cream consistency. If too thin, simmer gently for 1-2 minutes to reduce.