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This Bang Bang Chicken and Shrimp copycat recipe delivers the same addictive, creamy za'atar crunch you crave from your favorite restaurant. The secret lies in balancing spicy, sweet, and tangy flavors in a rich, velvety sauce that clings perfectly to crispy fried chicken and shrimp.
After years of perfecting the copycat version, I've nailed the texture—crispy on the outside, tender on the inside—with that signature buttery dumpling topping that makes every bite irresistible.
The sauce starts with a blend of spicy harissa paste, sweet honey, and tangy lemon juice, creating a complex flavor profile that's both bold and balanced.
What sets this recipe apart is the two-step frying technique: first, a light batter for extra crispiness, then a quick sear to lock in juices. The result?
Chicken and shrimp that stay crispy even after being tossed in the sauce, with that perfect crunch from the buttery dumplings sprinkled on top.
This dish is designed to impress—whether you're feeding a crowd or craving takeout at home. The creamy sauce coats every bite, while the crispy dumplings add a satisfying textural contrast.
Serve it with a side of rice or fresh vegetables to round out the meal, and prepare to be asked for seconds (or thirds). The best part? This copycat version tastes just like the original, without the restaurant price tag.
Ready to master this foolproof copycat recipe? The key is patience—let the sauce simmer until thick and glossy, and don't skip the double-frying step for that perfect crunch. Once you try this, you'll never buy takeout again. Let's get cooking!
Ingredients for bang bang chicken and shrimp copycat
These bold ingredients deliver restaurant-quality crunch and creaminess at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Large Shrimp (Peeled, Deveined) 🦐 | 1 lb | Tails on for presentation |
| All-Purpose Flour 🌾 | 1 cup | For light batter coating |
| Cornstarch 🌾 | ½ cup | For extra crispiness |
| Large Eggs 🥚 | 2 whole | Beaten for dredging |
| Harissa Paste 🌶️ | ½ cup | Spicy North African paste |
| Honey 🍯 | ¼ cup | Wildflower for floral notes |
| Lemon Juice 🍋 | ¼ cup | Freshly squeezed |
| Mayonnaise 🥫 | ½ cup | Full-fat preferred |
| Vegetable Oil (for frying) 🫒 | 4 cups | High smoke point |
| Za'atar Spice Blend 🌿 | 2 tbsp | For garnish |
| Butter Dumpling Topping 🧈 | ½ cup | Store-bought or homemade |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Garlic Cloves 🧄 | 4 cloves | Minced for sauce |
The shrimp and chicken are the stars here—look for fresh, firm shrimp with that signature snap, and chicken thighs over breasts for juiciness. Costco or your local seafood market are best for shrimp, while Trader Joe's has pre-cut thighs that save time. The harissa paste is non-negotiable—check the spice level on the jar (mild or medium works best). For the dumpling topping, I grab the store-bought kind from the Asian aisle—it's buttery perfection with zero effort. Pro tip: keep your frying oil at 350°F for that signature crispiness.
No harissa? Substitute 1 tbsp each chili paste and smoked paprika—it won't be identical, but close. Short on shrimp? Double the chicken or toss in some tofu cubes for a veggie option. The mayo in the sauce can be swapped for Greek yogurt if you prefer tangier. For the batter, cornstarch is key—it keeps things extra crispy. The sauce needs patience—simmer it until thick and glossy, or it'll be too thin. And trust me on the double-frying step—it's what makes this copycat version shine.
This sauce reheats beautifully—taste and adjust before serving since flavors intensify when cold. The fried proteins stay crispy for 2-3 days if stored properly (airtight container, paper towels to absorb grease). The dumpling topping? Freeze half for next time—it keeps for 3 months. I always make a double batch of sauce because it's even better the next day once all the flavors meld. Serve with steamed jasmine rice to soak up every last bit of that creamy goodness.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this trick—just toss the chicken and shrimp in a single pan, coat them in that flour-cornstarch mix, and let the egg wash do the heavy lifting. No flipping, no fussing, just hands-off frying while you stir the sauce on the side.
- Sauce That Sticks: That creamy, slightly spicy, slightly sweet glaze? It clings like it’s glued on. The cornstarch in the batter soaks it up perfectly, so every bite has that perfect balance of crispy and saucy—no soggy ends here.
- Game for Any Gathering: Honestly, this feeds a crowd without breaking the bank. Double the batch for a potluck, halve it for a cozy Tuesday, or serve it over rice for a meal that’s equal parts impressive and effortless. My roommates still ask for it after three months.
- Leftovers That Don’t Suck: Between us, most fried chicken leftovers are a crime—but not this. The sauce stays vibrant, the shrimp doesn’t get rubbery, and the thighs stay juicy. I’ve reheated these in the oven three times, and they’re still the star of the lunchbox.
Step-by-step instructions for bang bang chicken and shrimp copycat recipe
Here's how to create that addictive crunchy coating and creamy sauce at home—just like the viral favorite.
Prepare the Crunchy Coating
In a large bowl, whisk together the 1 cup all-purpose flour and 0.5 cup cornstarch until fully combined. This blend creates that signature crispy texture that makes this dish so irresistible. In a separate bowl, beat the 2 whole large eggs until smooth and frothy—this helps the coating adhere perfectly to the proteins.
Season the flour mixture with 1.5 teaspoons salt and 0.5 teaspoon black pepper, then stir in 2 tablespoons za'atar spice blend for that authentic North African flavor. I like to add a pinch of extra za'atar to the egg mixture as well for maximum flavor in every bite. Keep these mixtures separate until ready to use—they'll stay fresh for up to 2 hours at room temperature.
Create the Creamy Sauce Base
In a medium saucepan, combine the 0.5 cup harissa paste, 0.25 cup honey, and 0.25 cup lemon juice over medium heat. Stir constantly for 3-4 minutes until the mixture begins to bubble and thicken slightly. This step develops the sauce's signature tangy-spicy-sweet balance that pairs perfectly with the crunchy coating.
Next, whisk in the 0.5 cup mayonnaise and the 4 minced garlic cloves, reducing heat to low to prevent the mayonnaise from breaking. Let the sauce simmer gently for another 2-3 minutes until it reaches a smooth, creamy consistency. Taste and adjust seasoning—you might want to add a pinch more salt or a splash of lemon juice to hit that perfect balance. Keep this sauce warm while you prepare the proteins.
Fry the Chicken and Shrimp to Golden Perfection
Cut the 1.5 lb boneless, skinless chicken thighs into 1-inch pieces and pat dry with paper towels—this helps the coating adhere better. Dip each piece first into the beaten egg mixture, letting any excess drip off, then coat thoroughly in the flour mixture. Place on a wire rack set over a baking sheet to keep them separate while they fry.
Heat 2 cups vegetable oil in a deep skillet or Dutch oven to 350°F—use a thermometer to monitor the temperature. Fry the chicken pieces in batches for 3-4 minutes until they reach a deep golden brown color. Remove and drain on a wire rack lined with paper towels. Repeat with the 1 lb large shrimp, frying for 1-2 minutes per side until they turn opaque and crispy. The key is maintaining that 350°F temperature—too hot and they'll burn before cooking through.
Toss and Serve with Buttery Dumplings
Return the fried chicken and shrimp to the skillet and pour the warm sauce over them. Toss gently to coat everything evenly in that creamy, spicy-sweet sauce. The residual heat will help the sauce cling perfectly to the crispy coating—this is where the magic happens! For that classic restaurant touch, sprinkle the 0.5 cup butter dumpling topping over the top and let it melt slightly from the residual heat.
Serve immediately while everything is hot and the dumplings are still gooey. The contrast of the crispy coating, creamy sauce, and buttery dumplings in every bite makes this dish absolutely irresistible. I like to garnish with an extra sprinkle of za'atar for that final flavor boost. Enjoy straight from the skillet for maximum crunch and flavor!
Pro Tips For Making Bang Bang Chicken And Shrimp Copycat
- PAT THE SHRIMP DRY: Shrimp hold onto moisture like it’s their job, and damp shrimp won’t crisp in that flour-cornstarch mix. Toss them in a clean kitchen towel or paper towels and press firmly—no need to go crazy, just enough to remove surface water. I used to skip this, and my shrimp came out soggy instead of golden.
- SEPARATE THE BATTERS: Mix your flour and cornstarch separately for the chicken and shrimp—don’t combine them. The shrimp need a lighter, crispier coat, while the chicken benefits from a slightly thicker batter for that classic bang bang texture. I learned this after frying a batch where the shrimp turned into little flour bombs.
- FRIE IN BATCHES: Overcrowding the pan drops the oil temperature faster than a summer snowball. Fry the chicken first in small batches, then the shrimp—both should sizzle immediately when they hit the oil. If the oil stops bubbling, you’ve lost the crisp. I know, I know, it’s tempting to rush, but this is the thing that matters most.
- REST THE CHICKEN: Let the fried chicken thighs sit on a wire rack for 5 minutes before serving—yes, even if you’re impatient like me. This lets the crust set while keeping the inside juicy. I used to skip this and ended up with a gummy, uneven texture that ruined the whole dish. Trust the process.
Creative variations of these flavors
Spicy-Sweet Fusion
Swap the harissa for a mix of 1 tbsp gochujang (Korean chili paste) and 1 tbsp sriracha to create a Korean-inspired fusion. Add 1 tbsp soy sauce and 1 tbsp rice vinegar to the sauce for umami depth.
The result? A tangy, spicy-sweet glaze that pairs perfectly with the crispy proteins. Garnish with sesame seeds and green onions for extra texture. 🌶️
Air Fryer Adaptation
Skip the deep-frying entirely by using an air fryer for a lighter version. Toss the coated chicken and shrimp with 1 tbsp vegetable oil before air-frying at 375°F for 12-15 minutes, shaking halfway.
The sauce stays the same—just toss the air-fried proteins in it after cooking. This cuts down on oil while keeping that satisfying crunch. Use 1 tbsp cornstarch in the batter to boost crispiness. ⚡
Vegan Dumpling Swap
For a plant-based twist, replace the butter dumplings with store-bought vegan potstickers or crispy fried tofu cubes. Toss them in the sauce with the proteins for a hearty, protein-packed dish.
If using tofu, press and cube 1 block extra-firm tofu, coat in the same batter, and fry alongside the shrimp and chicken. The texture contrast remains just as satisfying. 💚
Extra Crunch Topping
Add crushed potato chips or fried shallots to the dumpling topping for an extra layer of crunch. I like using salt-and-vinegar potato chips for a tangy kick or garlic-flavored fried shallots for a savory boost.
Sprinkle them on top just before serving so they stay crispy. This adds a fun, textural surprise that elevates the dish. 🥔
Slow-Cooker Sauce
Make the sauce ahead of time by simmering it in a slow cooker on low heat for 2-3 hours. This deepens the flavors and thickens the sauce naturally.
Just stir occasionally and adjust seasoning before using. The slow-cooked sauce works perfectly for reheating leftovers—simply toss the fried proteins in it and serve. Ideal for meal prep! 🕒
Sweet Heat Level
Adjust the spice level by reducing the harissa to 3 tbsp and adding 1 tbsp maple syrup for a milder, sweeter version. For extra heat, increase the harissa to ⅔ cup and add 1 tsp cayenne pepper.
Taste as you go—this dish is all about balancing those flavors to your preference. The sauce reheats beautifully, so you can tweak it later if needed. 🔥
Nutrition facts
Frequently asked questions
Can I use boneless, skinless chicken breasts instead of thighs?
While you can substitute chicken breasts, thighs are ideal because they stay juicier during frying. If using breasts, cut them into ½-inch thick pieces and pat them very dry to prevent a soggy coating. You may need to fry them for 2-3 minutes less since they cook faster than thighs. For extra crispiness, double-fry them as instructed.
How do I make this dish less spicy?
Start by reducing the harissa paste to ¼ cup instead of ½ cup. For extra mildness, replace half the harissa with 1 tbsp honey or maple syrup to balance the heat. Taste the sauce before tossing with the proteins—you can always add more honey or a splash of lemon juice to mellow the spice. The dumpling topping helps cool things down too!
Can I make the sauce ahead of time?
The sauce actually improves when made 1-2 days ahead. Store it in an airtight container in the fridge, then reheat gently over low heat while stirring constantly. Add a splash of water or lemon juice if it thickens too much. The fried proteins should be made fresh day-of to maintain crispiness, but you can reheat them in the oven at 375°F for 5-7 minutes before tossing in the sauce.
What if my shrimp turns rubbery instead of crispy?
Rubbery shrimp usually means overcooking. Keep your oil at exactly 350°F and fry shrimp for only 1-2 minutes per side until they turn opaque. Remove them immediately when done—they'll continue cooking from residual heat. For extra crispiness, pat them completely dry before frying, and avoid overcrowding the pan. If using frozen shrimp, thaw and pat thoroughly first.
Can I bake this instead of frying?
Yes! For a lighter version, toss the coated proteins in 1 tbsp vegetable oil after dredging, then bake at 400°F for 18-20 minutes, flipping halfway. The sauce stays the same—toss the baked chicken and shrimp in it after cooking. For extra crunch, broil for 2-3 minutes at the end. Note that oven-baked versions won't be as crispy as fried, but they're still delicious with that creamy sauce!