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This Bang Bang Chicken and Shrimp copycat recipe delivers the same addictive combination of crispy cheese-crusted bites and tangy, creamy sauce you crave from your favorite restaurant. 🔥 The secret lies in the perfect balance of spicy, cheesy, and creamy flavors that make every bite irresistible—whether you're serving chicken, shrimp, or both.
The recipe starts with a simple marinade that tenderizes the protein while building flavor, then coats it in a crispy cheese mixture that bakes up golden and crunchy.
The signature sauce is where the magic happens: a blend of yogurt, hot sauce, and spices that's tangy, slightly spicy, and perfectly balanced. It's the kind of dish that's easy to make but feels like a restaurant-worthy meal.
By the time you're done, you'll have perfectly crispy, cheesy bites swimming in that creamy, zesty sauce that everyone will beg for seconds. The best part? This recipe scales beautifully—double it for parties or meal prep portions for the week. Let's get cooking!
The key to achieving that signature restaurant texture is the cheese crust, which needs to be golden and crispy while staying tender inside.
I've tested this recipe countless times to perfect the balance between the cheesy coating and the tender protein, ensuring every bite delivers that satisfying crunch followed by creamy, flavorful goodness. The sauce is just as important—it's what ties everything together with its tangy, slightly spicy kick.
This dish is incredibly versatile, working equally well with chicken, shrimp, or even a mix of both. The marinade and sauce are the same, so you can customize the protein to your preference.
The recipe comes together in just 30 minutes, making it perfect for a quick weeknight dinner or a crowd-pleasing appetizer. Serve it immediately for the best texture, or prepare the sauce and protein ahead of time for a faster assembly.
Whether you're feeding a family or hosting a game day gathering, this copycat recipe delivers the same bold flavors and satisfying textures you love. The crispy cheese crust and tangy sauce combination is what makes Bang Bang such a standout dish—now you can recreate it at home with ease.
Here's everything you need to make it happen!
Ingredients for bang bang chicken and shrimp copycat
Crispy, cheesy bites and zesty sauce—here's what you need to make restaurant-style Bang Bang 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 |
| Plain Yogurt (Greek or Regular) 🥛 | 1 cup | Full-fat for creaminess |
| Sriracha Hot Sauce 🌶️ | ½ cup | Adjust for spice preference |
| Mayonnaise 🥫 | ¼ cup | Duck brand preferred |
| Shredded Mozzarella Cheese 🧀 | 2 cups | Freshly shredded, low-moisture |
| Panko Breadcrumbs 🍞 | ½ cup | For extra crunch |
| All-Purpose Flour 🌾 | ½ cup | For dredging |
| Large Eggs 🥚 | 2 whole | Beaten for coating |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tsp | For depth of flavor |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Vegetable Oil 🫒 | ½ cup | For frying |
The cheese crust is everything—freshly shredded mozzarella makes all the difference (pre-shredded gets clumpy). Trader Joe's has the best low-moisture kind, but any good block works if you shred it yourself. For the protein, Costco's frozen shrimp (thawed) is my go-to for consistency, but fresh works too. Chicken thighs stay juicier than breasts—boneless, skinless is key. Don't skip the lemon juice in the marinade; it brightens everything up. The yogurt should be full-fat for that creamy sauce texture—Greek yogurt works best, but regular will do in a pinch.
No Sriracha? Substitute with hot sauce or cayenne—just adjust the amount to taste. Want extra crunch? Add crushed cornflakes to the breadcrumb mix. The mayo in the sauce is non-negotiable—Duck brand has the best balance of richness without overpowering. For a lighter version, swap half the mayo for Greek yogurt. If you're prepping ahead, marinate the protein overnight for maximum flavor. The shrimp will cook faster than the chicken, so handle them separately if mixing both proteins.
This sauce keeps for 3-4 days in the fridge—just stir before using. The coated protein stays crispy for 2 days if stored properly (separate containers for chicken and shrimp). Freeze the sauce for 3 months—it reheats beautifully. For meal prep, bake the coated protein in advance and reheat with fresh sauce. The crispiness won't be as perfect, but the flavor stays amazing. Double the recipe—everyone will want seconds!
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—yogurt, mayo, sriracha, and a pinch of garlic. That’s it. No fancy techniques, no last-minute grocery runs. The chicken and shrimp soak up the sauce like sponges, and the heat from the sriracha cuts through the richness perfectly.
- Crowd-Pleasing Heat: Between us, this sauce is dangerously addictive. The creamy yogurt and mayo balance the sriracha’s kick, but let’s be real—it’s the little charred edges on the chicken and shrimp that make everyone reach for seconds. Even my picky-eating brother asks for more.
- Weeknight & Meal Prep Hero: Honestly, this is my go-to for busy nights or lazy Sundays. Toss the cooked protein in the fridge, and the sauce keeps for days—just stir and reheat. Or serve it cold in wraps for a no-fuss lunch. My daughter’s school lunches? Suddenly interesting.
- Budget-Friendly Protein Power: Chicken thighs and shrimp stretch further than you’d think, and the sauce costs pennies. I’ve made this feed six people for under $20, and it’s still restaurant-quality. The best part? Leftovers reheat like a dream—no soggy textures, just that same crispy-tender bite.
Step-by-step instructions for Bang Bang chicken and shrimp
Here's how to nail that addictive crunch and zesty kick—every bite will be restaurant-worthy!
👨🍳 Step 1: Prep the Protein Perfectly
Cut the 1.5 lb boneless, skinless chicken thighs into 1-inch pieces—keep them uniform so they cook evenly. For the 1.5 lb large shrimp (peeled & deveined), leave the tails on for presentation. Pat both proteins completely dry with paper towels—this ensures maximum crispiness when we coat them later.
In a small bowl, whisk together the 2 tbsp lemon juice, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 0.5 tsp black pepper. Toss the chicken and shrimp in this marinade and let them sit for 10 minutes while you prep the coating station. This brightens the flavors and helps the coating adhere better.
🥘 Step 2: Build the Crispy Coating Station
Set up three shallow bowls or plates: one with the 0.5 cup all-purpose flour, one with the 2 whole large eggs beaten lightly (no need to overbeat), and one with the 2 cups shredded mozzarella cheese mixed with the 0.5 cup panko breadcrumbs. This triple-coating technique creates that legendary crunchy exterior.
Here's the thing—don't skip the mozzarella-panko mix. The cheese melts just enough to bind the panko while keeping it crispy. I press the coated pieces gently into the mozzarella mixture to ensure good coverage. Real talk: if you rush this step, your coating will fall apart during frying.
🔥 Step 3: Fry to Golden Perfection
Heat 0.5 cup vegetable oil in a large skillet over medium-high heat until it shimmers—you should see tiny bubbles forming around the edges. Working in batches (don't overcrowd!), add the coated chicken and shrimp. Fry for 2-3 minutes per side until deep golden brown and the cheese is bubbling but not burning.
Use tongs to flip carefully—the coating is delicate when fresh. You'll know it's ready when the cheese is melted and the panko is crispy all over. Transfer to a paper towel-lined plate to drain excess oil. I like to keep the fried pieces warm in a 200°F oven while I finish the remaining batches.
🍳 Step 4: Whip Up the Spicy Yogurt Sauce
In a medium bowl, combine the 1 cup plain yogurt, 0.5 cup Sriracha hot sauce, and 0.25 cup mayonnaise. Whisk until completely smooth—no streaks of Sriracha should remain. Taste and adjust the spice level if needed; you can add more Sriracha for heat or a splash of yogurt to mellow it out.
This sauce is where the magic happens. The tangy yogurt balances the heat while the mayo adds richness. I like to let it sit for 5 minutes before serving so the flavors meld together. The sauce should be thick enough to cling to the crispy bites but still drizzle nicely.
🍽️ Step 5: Assemble and Serve Immediately
Arrange the crispy chicken and shrimp on a serving platter or individual plates. Drizzle generously with the spicy yogurt sauce—don't be shy! The sauce should pool slightly at the bottom, ready for dipping. Garnish with extra panko breadcrumbs if you want that extra crunchy texture.
Serve immediately while everything is hot and crispy. Each bite delivers that perfect combination of cheesy crunch, zesty heat, and tender protein. Pro tip: keep extra sauce on the side for dipping—trust me, you'll want it. Pair with cool cucumber slices or a simple green salad to balance the richness.
Pro Tips For Making Bang Bang Chicken And Shrimp Copycat
- Pat Dry First: I learned this the hard way—wet chicken thighs and shrimp won’t crisp, no matter how hot your pan gets. Grab paper towels and dry every surface thoroughly before hitting the skillet. The difference in texture is night and day, especially when you’re going for that signature crunch.
- Mix Sauce Last: Combine the yogurt, mayo, and sriracha after cooking, not before. The sauce thickens when it hits the hot protein, and adding it early turns your dish into a soggy mess. Toss it on right after searing—your sauce will cling better and keep that crispy exterior.
- Shrimp Cook Fast: Shrimp go from perfect to rubbery in seconds. Start them in the hottest part of the pan, add just enough oil to sizzle, and cook for exactly 1-2 minutes per side. Overcrowding the pan drops the temperature—space them out like you’re placing jewels.
- Rest Before Tossing: Let the chicken thighs sit for 5 minutes after searing, even if you’re eager to eat. This locks in juices so they don’t turn into a mushy puddle when you drown them in sauce. Skip this, and you’ll end up with sad, greasy bites instead of tender, flavorful ones.
Creative variations of this bang bang chicken and shrimp copycat
Spicy Shrimp Twist
For a seafood-only version, swap the chicken for 1.5 lb large shrimp (peeled, deveined with tails on) and boost the sauce with an extra 1 tbsp of lemon juice and ½ tsp of smoked paprika.
The shrimp cooks faster—fry for just 1-2 minutes per side—and absorbs the marinade beautifully. Garnish with chopped cilantro for freshness. 🦐
Buffalo-Style Fusion
Swap the yogurt sauce for a buffalo-inspired version by mixing ½ cup hot sauce with ½ cup melted butter and 1 tbsp honey. Toss the crispy bites in this sauce before serving.
The sweet-spicy combo works amazingly with the cheesy crust. Serve with blue cheese dressing on the side for dipping. 🌶️
Crispy Tofu Option
Make this vegetarian by using 1.5 lb extra-firm tofu pressed and cubed. Toss the tofu in the marinade for 15 minutes, then coat and fry as directed. The tofu absorbs the flavors well and stays crispy. For extra flavor, add 1 tsp soy sauce to the marinade. 🥬
Sweet Chili Glaze
Create a sweet-spicy glaze by blending ½ cup sweet chili sauce with 2 tbsp honey and 1 tbsp lime juice. Drizzle this over the crispy bites instead of the yogurt sauce.
The glaze adds a sticky, slightly sweet contrast to the cheesy crunch. Pair with mandarin orange slices for a refreshing touch. 🍯
Breakfast Bang Bang
Turn this into a breakfast dish by serving the crispy bites with scrambled eggs and crispy hash browns. The cheesy, spicy flavors work perfectly with breakfast proteins. Add a side of salsa for extra heat. This is a game-changer for brunch! 🍳
Meal Prep Hack
Prep the coated protein in advance and store it in the fridge for up to 2 days. When ready to serve, reheat in a 350°F oven for 10 minutes to restore crispiness.
Reheat the sauce separately—just stir before serving. This makes it perfect for lunches or quick dinners all week. 📅
Nutrition facts
Frequently asked questions
Can I make this recipe with just chicken or just shrimp?
The marinade and coating work perfectly with either protein alone. For shrimp-only, reduce cooking time to 1-2 minutes per side—they cook faster than chicken. If using only chicken, increase marinade time to 20 minutes for deeper flavor. The sauce recipe remains the same for both versions.
How do I adjust the spice level in the sauce?
Start with the 0.5 cup Sriracha as written, then taste and adjust. For milder heat, add 1-2 tbsp extra yogurt—this dilutes the spice while keeping creaminess. For extra kick, add 1 tsp cayenne pepper or swap in 0.25 cup hot sauce with more heat like Cholula. Always taste before serving!
Can I bake instead of frying for a healthier version?
Yes! Preheat oven to 425°F and bake coated protein on a wire rack over a baking sheet for 12-15 minutes, flipping halfway. For extra crispiness, broil for 1-2 minutes at the end. The texture will be lighter than fried, but still delicious. Reduce oil in the sauce by 1 tbsp to balance the lighter coating.
What's the best way to store leftovers?
Store the crispy bites and sauce separately. The protein stays crispy for 2 days in an airtight container, while the sauce lasts 3-4 days in the fridge. To reheat, warm the protein in a 350°F oven for 5-7 minutes (add 1 tsp water to the container for extra moisture). Reheat sauce gently on the stove—never microwave it directly.
Why did my coating fall off when frying?
This usually happens when the protein isn't fully dry before coating or the oil isn't hot enough. Pat proteins very dry with paper towels, and ensure oil reaches 350°F before frying. Work in small batches to avoid crowding the pan, which lowers oil temperature. For extra adhesion, press coated pieces gently into the mozzarella-panko mix.