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This Bang Bang Chicken and Shrimp copycat recipe delivers the same addictive crunch and tangy kick that made the restaurant version legendary. The secret lies in double-dredging both proteins—first in seasoned flour, then in crushed cornflakes—for that signature crispy exterior that shatters with every bite. I’ve perfected this technique after countless batches, ensuring the sauce stays perfectly balanced between sweet, spicy, and creamy without overwhelming the delicate shrimp or juicy chicken.
The recipe starts with marinating the proteins in a simple but flavorful blend of hot sauce, garlic, and a touch of honey, which tenderizes while building depth. After frying to a golden finish, the double-dredge transforms them into crispy, crunchy bites that hold up to the sauce’s bold flavors.
The sauce itself is a foolproof mix of mayo, hot sauce, and a hint of sugar—no fancy ingredients, just layers of flavor that coat every piece perfectly.
What you’ll end up with is a dish that’s restaurant-quality but easy to replicate at home: tender, juicy chicken and shrimp with a crispy exterior, all smothered in a tangy, slightly sweet sauce that’s impossible to resist.
The contrast of textures—crunchy, creamy, and tender—makes this dish unforgettable, and the sauce’s balance of heat and sweetness ensures every bite is satisfying.
Serve with a side of fries or coleslaw to soak up every last drop of that addictive sauce. The best part? This recipe scales effortlessly, whether you’re feeding a crowd or just craving a spicy, crunchy meal for two. Let’s get cooking—your taste buds will thank you.
Ingredients for bang bang chicken and shrimp copycat
Restaurant-style crunch and tangy sauce start with these 14 simple but powerful ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Large Shrimp 🦐 | 1 ½ lb | Peeled, deveined, tails on |
| All-Purpose Flour 🌾 | 1 cup | For first dredge |
| Crushed Cornflakes 🍞 | 2 cups | Lightly crushed, not powdered |
| Mayonnaise 🥛 | 1 cup | Full-fat preferred |
| Hot Sauce 🌶️ | ½ cup | Sriracha or Frank's RedHot |
| Honey 🍯 | 2 tbsp | For sauce balance |
| Garlic Cloves 🧄 | 4 cloves | Minced for marinade |
| Vegetable Oil 🫒 | 3 cups | For deep frying |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Paprika 🌶️ | 1 tsp | Smoked for color |
| White Pepper 🌶️ | ½ tsp | For sauce finish |
The proteins are everything here. Chicken thighs stay juicier than breasts during frying, while large shrimp (21/25 count) hold their shape better than smaller sizes. For the cornflakes, Quaker brand crushes best—just pulse in a bag with a rolling pin until you get light, uneven pieces. The hot sauce is non-negotiable; Sriracha gives you that signature tang, but Frank's RedHot works too if you want more heat. I grab my mayo in the large tub from Kroger—it's cheaper and stays fresh longer than those little squeeze bottles.
No cornflakes? Crushed potato chips (like Lay's Wavy) make a decent substitute, though they'll be slightly saltier. Short on honey? Maple syrup at half the amount works in a pinch. The double-dredge technique is key—skip the cornflake step and you lose that signature crunch. For the sauce, balance is everything: if it's too sweet, add more hot sauce; if too spicy, stir in a pinch of sugar. The white pepper in the sauce is what gives it that professional finish—don't skip it. And always marinate the proteins for at least 30 minutes—this tenderizes them and builds flavor.
Keep your fried proteins warm in a 200°F oven while you make the sauce—they'll stay crispy. The sauce keeps for 5 days in the fridge, but the cornflake coating loses crispiness after 2 days, so make it fresh if you can. For meal prep, fry just the proteins ahead (they reheat beautifully), then assemble with fresh sauce. The oil can be reused 2-3 times if you strain it through a fine-mesh sieve after each use—just store it in a sealed container in a cool, dark place.
Why You'll Love This Recipe
- One-Bowl Magic: I swear by this recipe—just mix the cornflake crumbs, flour, and mayo right in the same bowl as the chicken and shrimp. No extra dishes, no fuss, and that crunchy coating sticks like glue. Honestly, I’ve made it while scrolling through my phone.
- Creamy-Crunch Obsession: The combo of crushed cornflakes and mayo gives you that signature Bang Bang texture—crispy outside, creamy inside. The shrimp soaks up the flavor instantly, while the chicken stays juicy. Between us, it’s the kind of dish that disappears faster than my willpower on a bad day.
- Game for Any Meal: Serve it as a quick weeknight dinner, pack it in lunches, or bring it to a potluck—it’s always a hit. My college-aged kids request it for game nights, and my mom’s book club begged for the recipe. Not the prettiest, but the taste makes up for it every time.
- Leftovers That Don’t Suck: Unlike fried dishes that turn soggy, this holds up perfectly for days. I’ve reheated portions in the air fryer (3 minutes at 375°F) and it’s still crispy. Budget-friendly too—chicken thighs and shrimp stretch far, and the pantry staples won’t break the bank. My secret weapon for lazy Sundays.
Step-by-step instructions for Bang Bang chicken and shrimp copycat recipe
Master the double-dredge technique and tangy sauce for restaurant-quality results at home.
Prepare the Chicken and Shrimp
Pat the 1.5 lb boneless, skinless chicken thighs and 1.5 lb large shrimp completely dry with paper towels. This step is crucial—any moisture will prevent that perfect crispy coating. Cut the chicken into 1-inch pieces and leave the shrimp whole with tails on for easy handling.
Season both the chicken and shrimp with 1.5 tsp salt, 0.5 tsp black pepper, and 1 tsp paprika. Toss gently to coat evenly. The paprika adds that signature golden color while the salt and pepper enhance the flavors. Let them sit at room temperature for 10 minutes before dredging—this ensures even cooking and maximum crispiness.
Create the Double-Dredge Coating
In a shallow bowl, combine the 1 cup all-purpose flour with an additional 0.5 tsp salt and 0.5 tsp black pepper. This first dredge creates a sturdy base for the crunchy cornflake layer. Dip each piece of chicken and shrimp into the flour mixture, pressing gently to adhere evenly. Shake off any excess.
Next, transfer the floured pieces to a second shallow bowl containing the 2 cups crushed cornflakes. Press each piece firmly into the cornflakes, coating them completely. The cornflakes should stick tightly—this is what creates that iconic crunch. Work in batches if needed to avoid overcrowding, and let the coated pieces rest for 5 minutes before frying. This resting time helps the coating adhere better and prevents it from falling off during frying.
Deep-Fry to Golden Perfection
Heat 3 cups vegetable oil in a deep skillet or Dutch oven to 350°F over medium heat. Use a thermometer to monitor the temperature—this is critical for even cooking and crispiness. Once the oil reaches temperature, carefully add the coated chicken and shrimp in a single layer. Avoid overcrowding the pan, or the oil temperature will drop and the coating won't crisp properly.
Fry the chicken for 4-5 minutes and the shrimp for 2-3 minutes, turning occasionally, until both are golden brown and the coating is uniformly crispy. The chicken should reach an internal temperature of 165°F at its thickest part. Transfer the fried pieces to a paper towel-lined plate to drain excess oil. Keep them warm in a 200°F oven while you prepare the sauce.
Make the Tangy Cream Sauce
In a medium saucepan, combine the 1 cup mayonnaise, 0.5 cup hot sauce, 2 tbsp honey, 1 tbsp lemon juice, 4 minced garlic cloves, 0.5 tsp white pepper, and 0.5 tsp black pepper. Whisk everything together over low heat until the mixture is smooth and heated through, about 3-4 minutes. The sauce should be thick but pourable—if it's too thick, whisk in 1-2 tablespoons of hot water to reach your desired consistency.
Taste and adjust the seasoning if needed. The sauce should balance creamy, spicy, and slightly sweet notes. If it's too spicy, add a touch more honey; if it's too mild, a splash of additional hot sauce will help. Keep the sauce warm over low heat until ready to serve.
Serve Immediately with Sauce
Toss the warm fried chicken and shrimp with the sauce until every piece is thoroughly coated. The heat from the fried proteins will help the sauce cling perfectly. Serve immediately while the coating is still crispy and the sauce is warm. For extra crunch, sprinkle with additional crushed cornflakes or serve with a side of pickled vegetables or fresh coleslaw to balance the richness.
This dish is best enjoyed right away—each bite delivers a perfect harmony of crispy, creamy, and spicy flavors. The double-dredge technique ensures maximum crunch, while the tangy sauce ties everything together. Don't skip the resting time before frying, and always monitor the oil temperature—these small details make all the difference in achieving that authentic copycat experience.
Pro Tips For Making Bang Bang Chicken And Shrimp Copycat
- CRUSH CORNFLAKES FINE: I used to leave them chunky, thinking it’d add texture—but it turned into a crunchy mess instead of a smooth, creamy coating. Pulse them in a food processor or smash them with a rolling pin until they’re almost powdery. This ensures the mayo-cornflake mix sticks like glue, not sand.
- DON’T SKIP THE SHRIMP PEEL: Those little shells aren’t just for show—they’re packed with flavor. Leave the peel on when breading (just remove the tail if you’re squeamish), then pull it off after frying. The shrimp stays juicier, and the crust clings better. (Yes, it looks weird, but it works.)
- FRY IN BATCHES: Crowding the pan drops the oil temp fast, and you’ll end up with soggy chicken and shrimp. Fry in two batches max—even if it takes longer. A steady sizzle means a golden crust, not a greasy, uneven disaster. (And no, you can’t rush this.)
- SALT THE SHRIMP WATER: Shrimp cook in seconds, but if the water’s bland, so will they. Add 1 tablespoon of salt to the pot before boiling—it seasons the meat from the inside out. Trust me, the difference is noticeable, especially when mixed with the mayo later.
Essential equipment for this dish
Deep-Fry Essentials
You’ll need a deep skillet or Dutch oven with at least 3-quart capacity—I use a Calphalon 10-inch Dutch oven for its even heat distribution. A deep-fry thermometer is non-negotiable for maintaining 350°F—I recommend the Thermoworks Smoke for accuracy.
For frying, vegetable oil is my go-to because it has a high smoke point and neutral flavor, but peanut oil works too if you prefer. 🔥
Coating Prep Tools
Grab two shallow, wide bowls (like 9-inch cake pans) for your double-dredge stations—one for flour, one for cornflakes. A rolling pin is perfect for crushing Quaker cornflakes to the right texture, and I keep a fine-mesh sieve handy to remove any powdery bits before coating.
For extra crunch, a small bowl for extra cornflakes on top is key for serving.
Sauce Mixing Gear
A medium saucepan (I use All-Clad Stainless Steel) is ideal for heating the sauce, and a whisk helps blend it smoothly. For adjusting consistency, keep hot water in a small pitcher nearby.
A garlic press saves time over mincing—just add 4 cloves directly to the saucepan. Don’t forget a tasting spoon to check seasoning balance.
Temperature Control
An instant-read thermometer (like Thermapen ONE) is your best friend for monitoring both the oil and chicken internal temp (165°F). A kitchen timer ensures you don’t overcook—set it for 4-5 minutes for chicken and 2-3 minutes for shrimp.
For keeping fried proteins warm, a wire rack on a baking sheet in a 200°F oven works perfectly while you finish the sauce.
Serving Setup
Serve on a large platter or individual plates for easy sauce tossing. I like wooden serving boards for rustic appeal, and a small bowl of extra sauce on the side lets guests customize their heat level.
For extra crunch, keep crushed cornflakes in a shaker nearby. A lemon wedge adds brightness if you want to balance the heat.
Nutrition facts
Frequently asked questions
Can I make this recipe without deep-frying?
You can try an air fryer for a lighter version! Use the same double-dredge technique, then cook at 375°F for 8-10 minutes, shaking halfway. The coating won't be as crispy, but it'll still be delicious. For oven-baked, bake at 425°F for 12-15 minutes—just brush with oil first to help the coating stick.
How do I adjust the heat level in the sauce?
Start with 0.5 cup hot sauce and adjust to taste. For milder heat, reduce to 1/4 cup and add 1 extra tbsp honey. If you love spice, increase to 2/3 cup hot sauce and balance with 1 extra tbsp lemon juice. Always taste before serving—you can tweak it even after heating!
Why is my cornflake coating falling off?
This usually happens from three mistakes: moist proteins (pat them very dry), overcrowding during dredging (work in batches), or skipping the 5-minute rest before frying. Also ensure your oil is at 350°F—too cool oil makes coatings stick together instead of crisp up.
Can I make the sauce ahead of time?
Yes! The sauce keeps for 5 days in the fridge. For best texture, reheat gently over low heat while stirring constantly. Store it in an airtight container and give it a whisk before using. The cornflake coating loses crispiness after 2 days, so fry fresh if possible—but the sauce alone is great for dipping!
What's the best way to serve this dish?
Serve immediately with extra sauce for dipping and a side of crispy fries or cooling coleslaw. For presentation, arrange on a wooden board and sprinkle with extra crushed cornflakes. The contrast of warm, crispy proteins with cold, creamy sauce makes it a crowd-pleaser!