Cheesecake Factory Bang-Bang Chicken and Shrimp

This Bang Bang Chicken and Shrimp recipe brings bold flavors to your kitchen! Juicy chicken and shrimp are coated in a crispy layer and then served with a creamy coconut curry sauce and a rich peanut sauce. This homemade version tastes just like the Cheesecake Factory’s famous dish!

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Ingredients Needed:

Curry Coconut Sauce:

• 1 teaspoon olive oil
• 1 teaspoon sesame oil
• ⅛ teaspoon red pepper flakes
• 2 cloves garlic
• 1 small onion
• 1 teaspoon ginger
• ½ cup water
• ½ teaspoon cumin
• ½ teaspoon coriander
• 1 teaspoon paprika
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon allspice
• ¼ teaspoon turmeric
• 14 fluid ounces of coconut milk
• 1 medium carrot
• 1 small zucchini
• ½ cup peas

Peanut Sauce:

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

Chicken and Shrimp:

• 1 chicken breast
• 10 medium shrimp
• ¼ cup cornstarch
• 2 tablespoons vegetable oil
• 2 cups rice

Garnish:

• ½ cup flaked coconut
• ¼ cup peanuts
• 2 green onions
• sesame seeds

How To Make Bang-Bang Chicken and Shrimp?

1. Cook the Chicken and Shrimp: Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Season the chicken and shrimp with salt and pepper. Toss them in cornstarch until fully coated. Cook the chicken for a few minutes per side until golden, then remove. Cook the shrimp until pink, about 2 minutes per side, then remove.
2. Make the Peanut Sauce: In a small saucepan, combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and red pepper flakes. Heat on low until the sauce begins to bubble, then remove from heat.
3. Prepare the Coconut Curry Sauce: Heat olive oil, sesame oil, and red pepper flakes in a saucepan over medium heat. Add onion, garlic, and ginger, and cook until soft. Stir in spices (cumin, coriander, paprika, salt, pepper, allspice, turmeric) and water, then boil. Add coconut milk and simmer for 20 minutes until thickened. Stir in carrots, zucchini, and peas and cook for another 10 minutes until tender.
4. Assemble the Dish: Divide the cooked rice onto plates. Add the chicken and shrimp evenly. Pour the coconut curry sauce over the top. Drizzle with peanut sauce and sprinkle with toasted coconut, peanuts, green onions, and sesame seeds (if using).

Recipe Tips:

• Coat the Chicken and Shrimp Well: Make sure the chicken and shrimp are fully covered in cornstarch before cooking. This helps them get a crispy, golden crust that holds up well with the sauces.
• Cook Chicken and Shrimp Separately: Shrimp cooks much faster than chicken. Cook the chicken first, then remove it before adding the shrimp to prevent overcooking and making it rubbery.
• Simmer the Coconut Curry Sauce: Let the sauce cook on low heat for at least 20 minutes. This thickens the sauce and blends the flavors, making it rich and creamy.
• Use Fresh Garlic, Ginger, and Onion: Fresh ingredients add the best flavor to the curry sauce. If using pre-minced garlic or ginger, the taste may not be as strong and fresh.
• Add Vegetables at the Right Time: Carrots take longer to cook than zucchini and peas. Add them first and let them soften before adding the zucchini and peas to keep their texture just right.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Bang Bang Chicken and Shrimp cool to room temperature. Then, store it in an airtight container and keep it in the fridge for up to 3 days. Store the sauces separately to keep the chicken and shrimp from getting soggy.
• Freeze: It’s best not to freeze the chicken and shrimp because they can turn soft and lose their crispy texture. However, you can freeze the coconut curry sauce for up to 2 months in a sealed container.
• Reheat: Heat a pan over medium heat with a small amount of oil. Add the chicken and shrimp, stirring occasionally, and cook for 5 minutes until heated through and crispy again. Warm the sauces separately and drizzle over before serving.

Nutrition Facts:

• Calories: 703 kcal
• Total Fat: 52g
• Saturated Fat: 34g
• Cholesterol: 6mg
• Sodium: 414mg
• Potassium: 721mg
• Total Carbohydrate: 51g
• Dietary Fiber: 6g
• Sugars: 8g
• Protein: 14g