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This Bang Bang Chicken and Shrimp copycat recipe delivers the same triple-crusted crunch and buttery tangy sauce that made the original a viral sensation. 🔥 The secret lies in a precise balance of heat, sweetness, and crispy texture—achievable with simple techniques and pantry staples.
I’ve perfected this version after testing multiple iterations, ensuring every bite delivers that signature combination of spicy, sweet, and crunchy perfection.
The magic happens in three layers: a crispy outer crust from seasoned flour, a tender protein core, and that signature sauce that’s equal parts creamy, tangy, and slightly sweet. Whether you’re frying or baking, the key is keeping the coating light yet sturdy enough to stay intact.
The sauce, a blend of mayonnaise, hot sauce, and a touch of sugar, is what truly elevates this dish from good to unforgettable.
By the time you’re done, you’ll have golden, crispy pieces of chicken and shrimp that shatter with every bite, all coated in that rich, velvety sauce. The contrast of textures and flavors makes this dish irresistible—perfect for game day, dinner parties, or a weekend treat.
It’s the kind of recipe that turns a simple meal into a showstopper.
Pair it with cool ranch or blue cheese dressing for dipping, and serve with crispy fries or a fresh salad to balance the richness. The best part? This copycat version is easier to make than you’d think, with a foolproof method that delivers restaurant-quality results at home. Let’s get cooking!
Ingredients for bang bang chicken and shrimp copycat
Pantry staples plus a few specialty touches make this viral dish totally doable 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 |
| All-Purpose Flour 🌾 | 2 cups | For dredging and coating |
| Mayonnaise (Duck or Avocado Oil Base) 🥫 | 1 cup | Full-fat preferred |
| Sriracha Hot Sauce 🌶️ | ½ cup | Adjust for heat preference |
| Granulated Sugar 🍚 | 2 tbsp | For balancing heat |
| Lime Juice (Freshly Squeezed) 🍋 | ¼ cup | Brightens the sauce |
| Garlic Cloves 🧄 | 4 cloves | Minced for sauce |
| Yellow Mustard 🥬 | 1 tbsp | Adds tangy depth |
| Vegetable Oil (High Smoke Point) 🫒 | 3 cups | For frying |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Cornstarch 🌾 | 1 tbsp | For crispy coating |
| Paprika (Smoked) 🌶️ | 1 tsp | For color and smokiness |
| Cayenne Pepper 🔥 | ¼ tsp | Boosts heat (optional) |
The shrimp and chicken are stars here, but the secret weapon is the duck or avocado oil mayo—it’s worth hunting down at Whole Foods or Trader Joe’s if you want that authentic richness. For shrimp, frozen works fine (thaw and pat dry), but fresh is ideal. Chicken thighs stay juicier than breasts, so don’t swap unless you’re okay with drier bites. The Sriracha is non-negotiable for that signature kick, but if you’re sensitive to heat, reduce to 3 tbsp—you can always add more later. Look for smoked paprika at the spice aisle; it’s what gives that restaurant-style depth.
No duck oil mayo? Avocado oil mayo or even regular mayo with a splash of olive oil works in a pinch. Short on lime juice? Lemon juice at half the amount gets you close, but the brightness is key. The coating mix is simple—flour, cornstarch, salt, pepper, and smoked paprika—but don’t skip the cornstarch. It’s what makes the crust extra crispy. For frying, vegetable or canola oil is your best bet; peanut oil has too strong a flavor. If you’re baking instead of frying, spray the tray well with oil to prevent sticking—trust me on this.
This sauce keeps for up to 5 days in the fridge, but the texture thickens over time. Stir in a splash of water or mayo to loosen it up before serving. The fried proteins are best eaten fresh, but you can reheat in a 350°F oven for 5-10 minutes to restore some crunch. For a crowd, double the sauce—it’s the kind of dish where leftovers disappear fast. Store the sauce in a jar with a tight seal, and keep the fried proteins in an airtight container with a paper towel to absorb moisture.
Why You'll Love This Recipe
- One-Pan Magic: The chicken and shrimp get tossed in the same bowl—no fancy prep, no extra dishes. Just flour, mayo, and sriracha, then a quick fry or bake. Honestly, I’ve made this while scrolling through my phone; it’s that simple.
- Spicy-Creamy Balance: That duck-oil mayo base? Rich without being heavy, and the sriracha cuts right through it. The shrimp stays tender while the chicken gets that addictive crispy crust—like a hug from your favorite takeout, but better.
- Game for Any Occasion: Pack it in buns for tacos, serve it over rice, or just eat it straight with toothpicks. My kids ask for it at school lunches, and my partner takes it to potlucks. (Yes, even on a Tuesday night.)
- Budget-Friendly Leftovers: Chicken thighs and shrimp stretch farther than you’d think, and the sauce keeps well. I’ve reheated portions three times without a single complaint—proof it’s a meal that gives back. Plus, mayo and sriracha are always in my pantry.
Step-by-step instructions for triple-crusted bang bang chicken and shrimp
Here's how to nail that signature triple crust and creamy, spicy sauce—just like your favorite takeout spot.
👨🍳 Step 1: Cut and Season the Protein
Cut the 1.5 lb boneless, skinless chicken thighs into 1-inch pieces and pat them completely dry with paper towels. This step is crucial—any moisture will prevent that perfect crispy crust. In a large bowl, combine 2 cups all-purpose flour, 1 tbsp cornstarch, 1.5 tsp salt, 0.5 tsp ground black pepper, 1 tsp smoked paprika, and 0.25 tsp cayenne pepper. Toss the chicken pieces in this mixture until fully coated.
For the shrimp, peel and devein the 1.5 lb large shrimp, leaving the tails on for presentation. Pat them dry too—wet shrimp will steam instead of fry. Toss the shrimp in a separate bowl with 1 cup all-purpose flour and 0.5 tsp salt until lightly coated. The shrimp gets a simpler crust here to keep it tender but still crispy.
🔥 Step 2: Fry in Batches for Maximum Crunch
Heat 3 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Use a deep-fry thermometer to monitor the temperature—this is where precision matters most. Fry the chicken pieces in batches for 3-4 minutes until they're golden brown and floating at the top. Remove with a slotted spoon and drain on a wire rack or paper towels. If the oil gets too cool, give it a minute to recover before frying more.
Repeat with the shrimp, frying for 1-2 minutes per batch until they're opaque and golden. The shrimp cooks faster than chicken, so keep a close eye. Overcooking will make them rubbery. Once done, drain them on paper towels and set aside.
🍳 Step 3: Build the Signature Sauce
In a medium saucepan, combine 1 cup mayonnaise, 0.5 cup Sriracha hot sauce, 2 tbsp granulated sugar, 0.25 cup freshly squeezed lime juice, 1 tbsp yellow mustard, and 4 minced garlic cloves. Whisk over medium-low heat for 5-7 minutes until the mixture thickens slightly and the garlic is fragrant. Taste and adjust the heat—add more Sriracha if you want it spicier or more sugar if you prefer it sweeter.
Here's the thing—this sauce needs to coat the protein perfectly. If it's too thick, whisk in 1-2 tablespoons of hot water to loosen it. If it's too thin, simmer for another minute to reduce. The sauce should be thick enough to cling but still silky when drizzled.
🥘 Step 4: Coat and Rest for Maximum Crunch
Working quickly, toss the fried chicken and shrimp in the saucepan with the sauce, stirring gently to coat everything evenly. Let it sit for 2-3 minutes—this resting time helps the sauce adhere to the crispy exterior. Then transfer everything to a serving platter or individual plates. The residual heat will help set that triple crust while keeping the inside juicy.
For that signature look, sprinkle with an extra pinch of smoked paprika and serve immediately. The sauce will be warm and glossy, clinging to every crispy bite. If you're serving a crowd, keep the sauce warm in a slow cooker on low heat until ready to serve.
Pro Tips For Making Bang Bang Chicken And Shrimp Copycat
- Pat Dry Thoroughly: Chicken thighs and shrimp cling to moisture like it’s their job—wipe them down with paper towels before dredging. The flour won’t stick properly if they’re damp, and your crust will turn to mush instead of a crispy shield. Trust me, I’ve drowned a batch.
- Use Cold Mayo: Chill your mayo in the fridge for 20 minutes before mixing it with the sriracha. Cold mayo emulsifies better and won’t separate into a greasy mess when you toss it with the fried proteins. Room-temperature mayo is sneaky like that.
- Double-Fry Shrimp: Shrimp cook in a flash—drop them in the oil at 350°F for 30 seconds, then pull them out to finish in the sauce. If you leave them in too long, they’ll turn rubbery. This two-step move keeps them tender while the sauce clings.
- Toss in Batches: Don’t dump all your fried chicken and shrimp into the sauce at once—it’ll steam and dilute the flavor. Work in 2-3 batches, letting each one soak up the sauce properly. Your first batch will taste like heaven; the second won’t be far behind.
Serving suggestions for this recipe
Crispy Fries
Nothing balances the richness of Bang Bang Chicken and Shrimp like classic crispy fries. I swear by russet potatoes cut into ¼-inch sticks and fried in 375°F oil until golden.
Toss them with ½ tsp salt and a pinch of garlic powder while still hot. The contrast of salty fries and creamy-spicy protein is pure magic. 🍟
Cool Ranch Dip
Serve this dish with a side of cool ranch dressing for dipping—it’s the ultimate pairing. Mix ½ cup mayonnaise, ¼ cup sour cream, 1 tbsp buttermilk, 1 tsp dried dill, ½ tsp garlic powder, and ¼ tsp onion powder.
Chill for 30 minutes before serving to let the flavors meld. The cool, herby contrast cuts through the heat beautifully.
Fresh Cucumber Salad
To lighten up the meal, add a refreshing cucumber salad. Thinly slice 2 cucumbers and toss with 2 tbsp rice vinegar, 1 tbsp olive oil, 1 tsp sugar, ½ tsp salt, and a handful of chopped cilantro.
The crisp, tangy salad balances the richness and adds a refreshing crunch. ✨
Warm Flatbread
For a heartier option, serve with warm pita or naan bread. Brush with garlic butter (melt 2 tbsp butter with 1 minced garlic clove) and toast in a skillet for 1 minute per side.
The soft, buttery bread soaks up every last bit of sauce—perfect for mopping up those delicious drips.
Pickled Vegetables
Add a tangy crunch with quick-pickled veggies. Thinly slice ½ red onion and 1 carrot, then soak in ½ cup vinegar, 1 tbsp sugar, and ½ tsp salt for 15 minutes.
The bright acidity cuts through the richness and adds texture. It’s a game-changer for balancing flavors.
Wine & Beer Pairings
For drinks, a crisp lager like Corona or Modelo complements the dish perfectly—its light effervescence cleanses the palate. If you prefer wine, a dry Riesling or Sauvignon Blanc** adds a citrusy contrast that enhances the lime and Sriracha flavors. 🍺
Nutrition facts
Frequently asked questions
Can I make this recipe without frying?
For an oven-baked version, toss the coated chicken and shrimp with 1 tablespoon oil and bake at 425°F for 12-15 minutes, flipping halfway. Use a wire rack on a baking sheet to prevent sogginess. The texture won't be as crispy as fried, but it's still delicious. The sauce can be made exactly the same way—just toss the baked proteins in it after cooling for 2-3 minutes.
How do I adjust the heat level?
The Sriracha is what brings the heat, so start with the full ½ cup and taste before serving. For milder heat, reduce to ¼ cup and add more sugar (3 tbsp) to balance. If you love spice, add ½ teaspoon cayenne pepper to the flour coating for extra kick. Remember, you can always add more sauce later—just don't remove it once it's mixed.
Why is my coating falling off?
This usually happens when the protein isn't dry enough or the oil isn't hot enough. Pat both chicken and shrimp very thoroughly with paper towels before coating. For frying, maintain oil at 350°F—if it drops below 325°F, the coating absorbs oil instead of frying. For baking, ensure the oven is fully preheated and use a wire rack to allow air circulation. A light, even coating is key—don't press too hard when tossing.
Can I make the sauce ahead of time?
Yes, but store it separately from the fried proteins. The sauce keeps in an airtight container in the fridge for 5 days. If it thickens, whisk in 1-2 tablespoons of water or mayo to restore consistency. The fried chicken and shrimp are best fresh, but you can reheat them in a 350°F oven for 5-10 minutes—just add sauce right before serving for maximum crunch. The flavors actually meld better when combined fresh.
What's the best way to serve this dish?
This dish shines as a shareable appetizer or main course. Serve with cool ranch or blue cheese dressing for dipping, and pair with crispy fries or a fresh cucumber salad to balance the richness. For a complete meal, add warm flatbread or pickled vegetables for texture contrast. The sauce is incredibly versatile—drizzle it over rice or noodles for a quick side dish too.