Bang-Bang Chicken and Shrimp – Easy Cheesecake Factory  Copycat

This homemade Bang-Bang Chicken and Shrimp recipe brings together crispy pan-fried chicken and shrimp with a creamy coconut curry base and spicy peanut drizzle. It’s flavorful, easy to customize, and way more fun (and cheaper) than takeout. Works for weeknights or whenever you need something big and satisfying.

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Quick Summary

• Prep time: 15 mins
• Cook time: 30 mins
• Flavor: creamy, crispy, spicy, rich
• Great for: chill dinners, leftovers, spice lovers

Why I Like This Recipe

Honestly? It started as a way to use up one sad chicken breast. But the combo of crispy meat, coconut curry, and peanut sauce hits harder than I expected. It’s got texture, flavor, everything. I’d make it again even on a full fridge day.

Ingredients

Coconut Curry Sauce:

• 1 tsp olive oil
• 1 tsp sesame oil
• ⅛ tsp red pepper flakes
• 2 garlic cloves, minced
• 1 small onion, diced
• 1 tsp ginger
• ½ cup water
• ½ tsp cumin
• ½ tsp coriander
• 1 tsp paprika
• ¼ tsp salt
• ¼ tsp pepper
• ¼ tsp allspice
• ¼ tsp turmeric
• 1 can (14 oz) full-fat coconut milk
• 1 carrot, julienned
• 1 zucchini, sliced
• ½ cup green peas

Peanut Sauce:

• ¼ cup peanut butter
• 2 tbsp water
• 1 tbsp sugar
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp lime juice
• ⅛ tsp red pepper flakes

Chicken & Shrimp:

• 1 chicken breast, cut thin
• 10 shrimp, peeled and deveined
• ¼ cup cornstarch
• Salt + pepper
• 2 tbsp vegetable oil

Base + Garnish:

• 2 cups cooked rice (any kind)
• ½ cup toasted flaked coconut
• ¼ cup chopped peanuts
• 2 green onions, sliced
• Sesame seeds (optional)

How To Make Bang-Bang Chicken and Shrimp 

1. Crisp the chicken & shrimp: Toss in salt, pepper, and cornstarch. Cook chicken in hot oil (3–4 mins per side). Then shrimp (2 mins per side). Set aside.
2. Make the peanut sauce: Mix peanut butter, water, sugar, soy sauce, vinegar, lime juice, and pepper flakes in a pan. Heat until smooth and a little bubbly.
3. Coconut curry time: In a pan, sauté garlic, onion, ginger in oils with red pepper flakes. Add spices + water. Pour in coconut milk. Simmer 20 mins. Add carrots, then zucchini + peas. Cook 10 more mins.
4. Assemble: Scoop rice in bowls. Top with chicken + shrimp. Spoon over curry sauce. Drizzle peanut sauce. Sprinkle coconut, peanuts, scallions, sesame.

Tips for Success

• Cornstarch = that crispy edge. Don’t skip it.
• Let the curry simmer — 30 minutes total gives it time to taste like something.
• Cook the shrimp last, quick and hot — they go rubbery fast.
• Toast the coconut. Just do it. Makes it smell and taste amazing.
• Don’t crowd the skillet — work in batches.

Storage and Reheating

• Fridge: Keep sauces, proteins, and rice separate if you can. Lasts 3 days.
• Freezer: Freeze the coconut curry by itself. Chicken and shrimp don’t freeze great.
• Reheat: Gently in a skillet with a splash of water. Reheat shrimp briefly so they don’t go chewy.

Frequently Asked Questions

• Can I make this without shrimp?
  Yep, just double up on chicken. Or tofu if you’re going plant-based.
• Is the peanut sauce optional?
  Technically yes, but it brings a lot of flavor. Worth the extra step.
• Can I use light coconut milk?
  It’ll work, but the sauce will be thinner and less creamy.
• What kind of rice should I use?
  Jasmine, basmati, brown… whatever you have. Even cauliflower rice works.
• Can I make this ahead?
  Sure — just store everything separate and assemble when ready to eat.

Common Mistakes and How to Dodge Them

• Skipping the cornstarch: No cornstarch = no crisp. The sauce will just soak in and the texture won’t pop.
• Overcooking the shrimp: They only need a couple minutes. As soon as they curl and turn pink, they’re done.
• Crowding the pan: Makes everything steam instead of fry. Cook chicken and shrimp in small batches.
• Adding veggies too early: Carrots need longer, but zucchini and peas should stay firm. Stagger the timing.
• Sauce too thin: Let the coconut curry simmer uncovered. It thickens up beautifully after 30 mins.

Nutrition Facts (Per Serving)

• Calories: 703 kcal
• Total Fat: 41g
• Saturated Fat: 21g
• Cholesterol: 92mg
• Sodium: 580mg
• Potassium: 610mg
• Total Carbohydrate: 54g
• Dietary Fiber: 5g
• Sugars: 8g
• Protein: 32g

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