Bang Bang Chicken and Shrimp Copycat Recipe: Crispy-Crusted Spice with Creamy Heat

This Bang Bang Chicken and Shrimp copycat recipe delivers the same addictive combination of crispy-crusted protein and creamy, spicy sauce that made the viral dish a favorite.

The secret lies in a perfectly balanced seasoning blend that creates that signature crunch, paired with a tangy-sweet sauce that's neither too thick nor too runny. I've tested this recipe dozens of times to ensure every bite delivers that satisfying contrast—crispy exterior, tender interior, and sauce that clings perfectly.

The magic starts with the seasoning—paprika, cayenne, and garlic powder work together to create that signature golden crust, while the sauce combines mayo, hot sauce, and a touch of honey for that signature sweet-spicy balance.

What makes this copycat version special is how it works for both chicken and shrimp, giving you maximum flexibility for meal planning. The sauce is the star, but the crispy coating transforms ordinary protein into something restaurant-worthy.

By the time you're done, you'll have crispy, golden pieces that stay crunchy even after dipping, all smothered in that creamy, slightly sticky sauce that's perfectly balanced between heat and sweetness.

The sauce doesn't just drip—it clings, creating that satisfying "bang bang" texture with every bite. This is the kind of dish that disappears quickly, leaving everyone asking for seconds.

Serve it with lettuce cups, rice, or even as a taco filling—this recipe adapts to whatever you're craving. The best part? You'll have restaurant-quality results without the wait or the price tag. Let's get cooking!

Ingredients for bang bang chicken and shrimp copycat

Crispy protein meets creamy heat—here's what you'll need for restaurant-quality Bang Bang.

The protein is where it all starts. Chicken thighs stay juicier than breasts, while large shrimp (16-20 count) hold up best to the frying. I always grab Trader Joe's frozen shrimp for convenience—they're peeled, deveined, and ready to go. For the chicken, look for bone-in, skin-on thighs if you want extra flavor, but boneless works fine. Pat everything dry before dredging—moisture is the enemy of crispiness. The cornstarch is non-negotiable here; it creates that signature ultra-crispy crust that separates this from regular fried chicken.

No smoked paprika? Sweet paprika plus a pinch of liquid smoke works in a pinch, but you'll lose that signature depth. Short on cayenne? Red pepper flakes at half the amount gives you heat without the same smoky punch. The mayo in the sauce needs to be full-fat—Miracle Brand or Hellmann's are my go-tos, but any good-quality mayo works. Sriracha is the star of the sauce, but Cholula or Tabasco add different heat profiles. The honey should be mild—Manuka if you're splurging, but regular works fine. Lime juice can be swapped for lemon, but lime's brightness cuts through the richness better. For the frying, vegetable or canola oil works best—avoid olive oil, which burns too easily.

The sauce keeps for 5 days in the fridge, but the protein? Best served immediately. If you're prepping ahead, fry the protein, let it cool completely, then store in the fridge. Reheat in a 350°F oven for 10 minutes—it'll crisp up again beautifully. The sauce thickens as it cools, so thin with a splash of water if needed. For a crowd of 8, double the protein and sauce, but keep the frying in batches to avoid overcrowding. The secret to restaurant-quality results? Keep everything hot—warm sauce and protein make all the difference.

Step-by-step instructions for crispy-crusted Bang Bang chicken and shrimp

Here's how to nail that perfect crunchy exterior and creamy spicy kick—just like the restaurant version.

In a large bowl, whisk together the 1 cup all-purpose flour, 0.25 cup cornstarch, 2 tablespoons smoked paprika, 1 teaspoon ground cayenne pepper, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 0.5 teaspoon black pepper. This dry blend is what creates that signature golden crust and fiery flavor profile. I like to use a whisk to ensure everything is evenly distributed—you want no flour lumps that could prevent even browning.

Real talk: The cornstarch is non-negotiable here. It's what gives that ultra-crispy texture that makes this dish so addictive. Mix well until the spices are completely incorporated and the blend looks uniform. Set this aside while you prep the proteins.

Cut the 1.5 pounds boneless, skinless chicken thighs into 1-inch pieces—this ensures even cooking and maximum surface area for that crispy coating. For the 1.5 pounds large shrimp, leave the tails on for presentation (they'll stay attached during frying). Pat both the chicken and shrimp completely dry with paper towels. Moisture is the enemy of crispiness—any water on the surface will steam instead of crisp up.

I know it seems tedious, but this drying step makes all the difference. If you skip it, you'll end up with soggy coating instead of that perfect crunch. Once dry, give both proteins a quick toss in the dry spice blend, pressing gently to adhere the coating. Let them sit for 5 minutes while you heat the oil—this resting time helps the coating stick better during frying.

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 crucial for even cooking. Once the oil reaches temperature, carefully add the shrimp first (they cook faster than chicken). Fry in batches if needed, but don't overcrowd the pan or the oil temperature will drop. Cook for 1-2 minutes per side until the shrimp turn a deep golden brown and the coating is crispy.

Remove the shrimp with a slotted spoon and set aside on a paper towel-lined plate. Repeat with the chicken pieces, cooking for 3-4 minutes per side until they're golden brown and the internal temperature reaches 165°F. The chicken should release easily from the coating—if it's sticking, your oil wasn't hot enough. Keep the fried proteins warm while you make the sauce.

In a medium bowl, combine the 1 cup mayonnaise, 0.5 cup Sriracha hot sauce, 2 tablespoons honey, and 2 tablespoons lime juice. Whisk vigorously until fully incorporated and smooth. The sauce should be thick but still pourable—if it's too thick, add 1-2 teaspoons of hot water to loosen it. Taste and adjust seasoning if needed, adding a pinch more cayenne for extra heat or a splash of lime for brightness.

Here's the thing—this sauce needs to be perfectly balanced. Too much Sriracha and it'll overpower; too little and you won't get that signature kick. The honey and lime juice are what create that sweet-spicy-tangy harmony that makes this sauce so addictive. Give it a good stir before serving to ensure all the flavors are well-mixed.

Working quickly, toss the hot fried chicken and shrimp with the sauce until every piece is fully coated. The residual heat from the proteins will help the sauce cling beautifully. Serve immediately while everything is still crispy—this dish doesn't wait. Garnish with extra lime wedges if you're feeling fancy, and be prepared for requests for seconds.

Each bite should deliver that perfect contrast: a shatteringly crispy exterior giving way to tender protein, all coated in that creamy, spicy, slightly sweet sauce. The shrimp will be perfectly cooked with just a hint of pink in the center, while the chicken will be juicy and flavorful. Serve with extra sauce on the side for those who want to dial up the heat!

Dietary considerations for these flavors

Gluten-Free Adaptation

Swap the all-purpose flour for a 1:1 gluten-free flour blend like Bob's Red Mill or King Arthur. Replace the cornstarch with arrowroot powder (same ratio) to maintain crispiness.

The key is using a blend that mimics the binding properties of wheat flour—avoid single-purpose GF flours like almond or coconut, which can create a crumbly texture. 🥣

Dairy-Free Options

For the sauce, replace mayo with vegan mayo (like Hellmann's Vegan or Just Mayo) and ensure your hot sauce is dairy-free. The honey can be swapped for agave nectar to maintain sweetness.

Test the sauce consistency—vegan mayo tends to be thinner, so you may need an extra 1 tsp cornstarch mixed with water as a thickener.

Spice-Free Version

Reduce the cayenne to ¼ tsp and omit the smoked paprika's heat by using sweet paprika instead. For extra flavor without spice, add 1 tsp onion powder and ½ tsp dried thyme.

The sauce can be made milder by using mango habanero hot sauce (½ cup) instead of Sriracha, which has a sweeter profile. Always taste as you go!

Allergy-Friendly Prep

For nut allergies, stick to the original recipe—it's naturally nut-free. For egg allergies, ensure your mayo is egg-free (most store-bought brands are). Cross-contamination is key: use separate utensils and fry in clean oil. I keep a dedicated frying station for allergy-friendly dishes to avoid any accidental mixing.

Protein Swaps

Replace chicken with tofu (extra-firm, pressed and cubed) or chickpeas (rinsed and patted dry). For shrimp, opt for mushrooms (cremini or shiitake) sliced to mimic texture. The frying method stays identical, but tofu may need an extra 1 minute per side to crisp.

Always pat proteins thoroughly—this is non-negotiable for crispiness! 🍄

Frequently asked questions