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This copycat bang bang chicken and shrimp recipe delivers restaurant-quality bites with crispy-crusted proteins smothered in tangy, creamy peanut sauce. I've perfected the technique after years of testing—no shortcuts, just the real deal that'll have everyone asking for seconds.
The secret lies in the sauce's perfect balance of heat, creaminess, and peanut richness, paired with proteins cooked to absolute perfection.
What makes this recipe special is the foolproof method for achieving that signature crispy crust on both chicken and shrimp without drying them out.
The sauce, inspired by the famous bang bang sauce, gets its signature texture from a blend of peanut butter, mayonnaise, and a touch of hot sauce—adjusted to your preferred level of spice.
I've tested this with different proteins to ensure it works every time, whether you're feeding a crowd or treating yourself to a weeknight feast.
By the end, you'll have golden, crispy chicken and shrimp pieces swimming in a velvety peanut sauce that's both creamy and slightly sticky. The sauce clings perfectly to the proteins, creating every bite a harmonious mix of textures and flavors.
This isn't just a copycat recipe—it's a restaurant-quality dish that's surprisingly easy to make at home, with tips to adjust the heat or consistency to suit your taste.
Serve with steamed rice or crusty bread to soak up every last drop of that addictive sauce. The best part? Leftovers reheat beautifully, making this the perfect meal for busy nights or meal prep. Let's get cooking!
Ingredients for bang bang chicken and shrimp copycat
These crispy proteins and tangy sauce ingredients make restaurant-quality bang bang chicken and shrimp at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Large Shrimp (Peeled & Deveined) 🦐 | 1 ½ lb | Tails on for presentation |
| Creole Mustard 🥫 | ¼ cup | For crispy coating |
| All-Purpose Flour 🌾 | ½ cup | For extra crunch |
| Cornstarch 🌾 | 2 tbsp | Key for crispiness |
| Mayonnaise 🥫 | ½ cup | Full-fat preferred |
| Creamy Peanut Butter 🥜 | ½ cup | Natural, no added sugar |
| Hot Sauce 🌶️ | 2 tbsp | Sriracha or similar |
| Lime Juice 🍋 | ¼ cup | Freshly squeezed |
| Vegetable Oil 🫒 | 3 cups | For frying |
| Garlic Cloves 🧄 | 3 cloves | Minced for sauce |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Soy Sauce 🥫 | 1 tbsp | For depth of flavor |
| Honey 🍯 | 1 tbsp | For sauce balance |
The proteins are everything here—chicken thighs stay juicier than breasts, and shrimp cooks in minutes. Look for fresh shrimp with tails on at Trader Joe's or Whole Foods for that restaurant presentation. Chicken thighs? Bone-in, skin-on if you can find them—they stay juicier. For the mustard, French's Creole gives that signature kick, but any good-quality mustard works. The key is cutting the chicken into even 1-inch pieces so they crisp uniformly. Shrimp should be 16/20 count or larger for that perfect bite.
No Creole mustard? Dijon plus a pinch of cayenne gets you close. Short on peanut butter? Almond butter works too, though it's less rich. The sauce needs that perfect balance of heat and creaminess—adjust the hot sauce to your taste. Sriracha is my go-to, but any brand works. For extra crispiness, mix the cornstarch with the flour before dredging. And trust me on the full-fat mayo—it makes the sauce silky. If you're feeding a crowd, double the sauce ingredients and fry the proteins in batches to avoid overcrowding.
Fry the proteins in 350°F oil until golden—about 4-5 minutes for chicken, 1-2 for shrimp. Keep them warm in a 200°F oven while you make the sauce. The sauce reheats beautifully—just stir in a splash of water if it thickens. Store leftovers in the fridge for 3-4 days, or freeze for up to 2 months. I always make extra sauce—it's perfect for sandwiches or as a dip. The best part? This tastes even better the next day as the flavors meld.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s literally one bowl, one pan, and done. No fancy techniques—just flour, cornstarch, and a quick dip in that tangy creole mustard before frying. The shrimp and chicken thighs come out golden and crispy without the mess of separate stations.
- Creamy-Crisp Crunch: That creole mustard in the batter? It’s the secret weapon. The outside gets this addictive, shatteringly crisp texture, while the inside stays juicy—especially with the chicken thighs absorbing all that flavor. Honestly, the first bite makes me want to text everyone I know.
- Game for Any Meal: Between us, this dish works everywhere. Pack it for lunch (it reheats like a dream), serve it at a BBQ when you’re too lazy to grill, or make it for date night when you want to impress without slaving away. The shrimp and chicken thighs hold up perfectly, so you’re covered.
- Budget-Friendly Feast: I feed my family of four for under $15, and there’s always leftovers. The chicken thighs stretch further than breasts, the shrimp adds luxury without breaking the bank, and the mustard and flour are pantry staples. Plus, it’s one of those meals where you’ll actually finish the leftovers—no sad, soggy Tupperware here.
Step-by-step instructions for crispy-crusted chicken and shrimp in tangy peanut gravy
Get ready for the perfect copycat version—crispy, crunchy bites smothered in that addictive peanut sauce.
Prep the Protein for Maximum Crispiness
Cut the 1.5 lb boneless, skinless chicken thighs into 1-inch pieces—this size ensures even cooking and maximum surface area for that crispy crust. Pat them completely dry with paper towels; any moisture will prevent proper browning. In a large bowl, toss the chicken with 1.5 tsp salt and 0.5 tsp black pepper until evenly coated.
For the 1.5 lb large shrimp (peeled & deveined), leave the tails attached for presentation. Toss them with the same seasoning. Here's the thing—don't overcrowd the bowl. If you do, the coating won't adhere properly, and you'll end up with soggy bites instead of crispy ones.
Create the Ultra-Crispy Coating
In a separate bowl, whisk together the 0.5 cup all-purpose flour and 2 tbsp cornstarch—this combo is the secret to that restaurant-quality crunch. The cornstarch creates a lighter, crispier texture than flour alone. Add the 0.25 cup creole mustard and mix well. This mustard isn't just for flavor; it's what makes the coating stick like glue.
Transfer the seasoned chicken and shrimp to the flour mixture and toss gently but thoroughly. You want every piece completely coated. Let the mixtures sit for 5 minutes—this gives the flour time to absorb any residual moisture, ensuring maximum crispiness when fried. Don't skip this step; it makes all the difference.
Fry Until Golden and Crispy
Heat 3 cups vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F. Use a thermometer to monitor this—oil that's too hot will burn your coating, and oil that's too cool will make greasy bites. Once at temperature, carefully add the chicken in a single layer. Don't overcrowd; fry in batches if needed.
Cook the chicken for 3-4 minutes until it's golden brown and the coating is crispy. Remove and set aside on a wire rack or paper towel-lined plate to drain excess oil. Repeat with the shrimp, which will cook faster—about 2 minutes per side. You'll know they're done when they're opaque and the coating is crunchy. Keep them warm while you make the sauce.
Whip Up the Tangy Peanut Gravy
In a medium saucepan, combine the 0.5 cup mayonnaise, 0.5 cup creamy peanut butter, 2 tbsp hot sauce, 0.25 cup lime juice, 1 tbsp soy sauce, and 1 tbsp honey. Whisk over low heat for 2-3 minutes until smooth and slightly thickened. The peanut butter will melt completely, and the mixture should coat the back of a spoon.
Add the 3 minced garlic cloves and cook for another 30 seconds—just enough to infuse the sauce with flavor without letting the garlic burn. Taste and adjust seasoning if needed. This sauce is the star of the dish, so don't rush it. You want that perfect balance of sweet, tangy, and spicy that makes this recipe so addictive.
Coat and Serve Immediately
Return the fried chicken and shrimp to the saucepan with the peanut gravy. Toss gently to coat everything evenly. Let it simmer together for 1-2 minutes so the sauce clings to the crispy coating. The residual heat from the protein will help thicken the sauce slightly, creating that perfect dipping consistency.
Serve immediately while everything is hot and crispy. The contrast of the crunchy exterior and creamy sauce is what makes this dish so incredible. If you wait too long, the coating will soften, and all that hard work will be for nothing. Trust me, you'll want to dig in right away!
Pro Tips For Making Bang Bang Chicken And Shrimp Copycat
- Dredge Twice, Fry Once: The flour-cornstarch mix sticks better when you do a quick double-dip—pat dry after the first coat, then dip again. I learned this the hard way when my shrimp came out clumpy and uneven. Works for both chicken and shrimp, just let them drain properly between coats.
- Pat Shrimp Dry: Those peeled shrimp are sneaky—they hold moisture like sponges. Wipe them down with a paper towel before dredging, or your crust will turn to soup. Yes, even if you’re impatient like me.
- Use Cold Mustard: Straight from the fridge, not room temp. Cold creole mustard emulsifies better in the sauce and doesn’t thin it out mid-cook. I was skeptical until I tried it—now it’s non-negotiable.
- Skip the Overcrowding: Fry in batches, no matter how tempting it is to rush. Too many pieces in the pan = steam = soggy crust. A single layer of chicken and shrimp leaves space for that golden, crispy finish. Trust me, your future self will thank you.
Dietary considerations for this bang bang chicken and shrimp copycat
Gluten-Free Adaptations
For a gluten-free version, swap the all-purpose flour and cornstarch coating with a 1:1 gluten-free flour blend (like Bob's Red Mill) mixed with 2 tbsp arrowroot powder for extra crispiness.
I've tested this with King Arthur Measure for Measure blend, and it works beautifully. Just make sure your creole mustard is also gluten-free—check labels or use Dijon mustard instead. 🌱
Dairy-Free Swaps
The sauce is naturally dairy-free, but if you're avoiding mayo, replace the ½ cup mayonnaise with ½ cup vegan mayo (like Hellmann's Vegan) or ¼ cup Greek yogurt blended with ¼ cup vegan mayo for creaminess.
The peanut butter and hot sauce combo keeps the dish rich and flavorful without dairy. Trust me, no one will miss the traditional mayo!
Lower-Carb Options
To cut carbs, use chicken breast instead of thighs—it's leaner and still stays juicy when fried properly. For the sauce, reduce the peanut butter to ¼ cup and add 1 tbsp coconut aminos for extra umami.
Serve with cauliflower rice instead of white rice to keep it low-carb. The flavor stays bold, but the dish becomes lighter and more balanced.
Spice Adjustments
If you're sensitive to heat, reduce the hot sauce to 1 tbsp or swap it for mild sriracha or a pinch of cayenne. For extra tang without spice, add 1 tbsp more lime juice.
I've found that Franks RedHot Original is slightly milder than other brands, so it's a good compromise if you want some kick without overwhelming heat. 🌶️
Allergy-Friendly Notes
This recipe is naturally nut-free if you omit the peanut butter, but I don't recommend it—the sauce loses its signature richness. For peanut allergies, try sunflower seed butter (like SunButter) in equal amounts.
Always check labels on creole mustard and hot sauce for hidden allergens. If soy is a concern, use coconut aminos instead of soy sauce.
Keto Considerations
For keto, stick with chicken thighs (skin-on for extra fat) and 16/20 count shrimp. Skip the rice entirely and serve with zucchini noodles or a simple side salad.
The sauce is already keto-friendly—just be mindful of the honey (use monk fruit sweetener instead if needed). With these tweaks, you get all the flavor without the carbs. 💪
Nutrition facts
Frequently asked questions
Can I use chicken breast instead of thighs for this recipe?
Yes, but with a few adjustments! Chicken breast will cook faster and dries out more easily. Cut it into 1-inch pieces and fry for only 2-3 minutes until just cooked through—don't overcook or the coating will become soggy. For extra juiciness, brine the chicken breast in ¼ cup soy sauce + 1 cup water for 30 minutes before coating.
How do I make the sauce thicker or thinner?
For a thicker sauce, simmer it uncovered for 1-2 extra minutes to reduce. If it's too thick, whisk in 1 tsp water or lime juice at a time until smooth. For a thinner sauce, add 1 tbsp warm water or broth while whisking. The sauce should coat the back of a spoon but still be pourable.
Can I bake instead of frying the proteins?
Preheat oven to 425°F and bake the coated chicken and shrimp on a wire rack set over a baking sheet for 12-15 minutes, flipping halfway. For extra crispiness, broil for 1-2 minutes at the end. The texture won't be as crispy as fried, but it's a healthier alternative. Spray with cooking oil before baking to help the coating crisp up.
What's the best way to reheat leftovers?
Reheat in a 350°F oven for 5-7 minutes to maintain crispiness. For stovetop, warm in a skillet over medium heat with 1 tsp oil for 2 minutes, then add sauce and toss. Microwaving works in a pinch, but the coating gets soggy—cover with a damp paper towel for 20 seconds to revive crispiness.
Can I make the sauce ahead of time?
Yes! Make the sauce up to 3 days ahead and store in an airtight container in the fridge. Stir in 1 tsp water when reheating to restore smoothness. For longer storage, freeze the sauce for up to 3 months. Thaw overnight in the fridge before using. The flavors actually deepen over time, making it perfect for meal prep.