Bang Bang Chicken And Shrimp Copycat Recipe: Crispy Celery-And-Herb Crunch With Creamy Coconut Yogurt

This Bang Bang Chicken and Shrimp copycat recipe delivers the same addictive crunch and creamy sauce you crave from your favorite restaurant. The secret lies in the crispy celery-herb coating that stays crunchy even after dipping, paired with a tangy coconut yogurt sauce that balances sweet, spicy, and creamy flavors.

I've perfected this version after countless batches, ensuring every bite delivers that signature restaurant experience at home.

The magic starts with the celery-herb crust—a perfect balance of celery, almonds, and herbs that creates irresistible crunch while staying crispy. The proteins (chicken and shrimp) cook quickly in the oven, maintaining juiciness while developing that golden-brown crust.

What sets this apart is the coconut yogurt sauce, which is tangy, slightly sweet, and thick enough to cling perfectly to each piece.

By the time you're done, you'll have perfectly cooked proteins with that signature crunch, all coated in a creamy sauce that's dangerously addictive. The combination of textures—crispy coating, tender proteins, and velvety sauce—makes this dish impossible to resist.

Each bite delivers the perfect harmony of flavors that keeps you coming back for more.

Serve this over rice or with fresh veggies for a complete meal that's restaurant-quality yet simple to prepare. The best part? You can make it ahead and keep the sauce separate until serving, so everything stays fresh and crispy. Let's get started on this crowd-pleasing favorite!

Ingredients for bang bang chicken and shrimp copycat

Crispy crunch meets creamy sauce—here’s everything you need for that addictive restaurant flavor at home.

The celery-herb crust is where the magic happens. Fresh celery from the store’s produce section (not the pre-chopped kind) gives the best crunch. Toast your almonds in a dry pan for 2-3 minutes until golden—they add that irresistible crunch. I always grab Trader Joe’s sliced almonds for convenience, but raw almonds work too if you’re feeling fancy. The cilantro and parsley? Fresh is non-negotiable—dried herbs won’t cut it here. For extra authenticity, grab cilantro with the stems; they’re packed with flavor too.

No full-fat Greek yogurt? Regular plain yogurt works, but trust me on the full-fat version—it’s creamier. Sriracha heat preference varies, so start with less and add more to taste. Honey balances the heat, but if you’re avoiding it, maple syrup does the trick. The lime juice needs to be fresh—bottled won’t give that bright zing. Sesame oil is key for that authentic umami kick, but if you’re out, a dash of soy sauce works in a pinch. For the coating, vegetable oil is best, but canola or peanut oil are fine too.

This sauce keeps for 5 days in the fridge, but the crust loses crunch after 2. Store them separately—sauce in a jar, crust in an airtight container. Reheat the sauce gently, and toss the coated proteins in the oven at 400°F for 10-12 minutes to revive the crunch. Double the batch and freeze the sauce—it’s perfect for quick dipping later. The shrimp and chicken cook fast, so time them right: shrimp goes in first, chicken last for even doneness.

Step-by-step instructions for crispy celery-herb crunch chicken and shrimp

Here's how to nail that perfect crispy crunch and creamy coconut yogurt sauce—just like your favorite restaurant.

In a food processor, combine the 2 whole celery stalks, 0.75 cup raw almonds, 0.25 cup fresh cilantro, 0.25 cup fresh parsley, 1 tsp salt, and 0.5 tsp black pepper. Pulse until you get a coarse, chunky texture—think fine crumbs with visible herb flecks. You want something that clings to the protein but still delivers that satisfying crunch.

Spread the mixture on a baking sheet and toast in a 350°F oven for 8-10 minutes, stirring halfway, until golden brown. The toasted nuts and celery will develop a nutty aroma and deeper flavor. Let it cool completely before using—this prevents the coating from turning mushy when fried.

Heat 0.5 cup vegetable oil in a large skillet over medium-high heat until it shimmers (350-360°F). Working in batches to avoid crowding, toss the 1.5 lb boneless chicken breast (cut into bite-sized pieces) and 1 lb large shrimp in the celery-herb crunch mixture until fully coated. Fry for 3-4 minutes per side until the chicken reaches 165°F internally and the shrimp turn opaque with pink centers.

Here's the thing—don't rush this step. You'll know it's ready when the coating is deep golden brown and the chicken releases easily from the pan. Transfer to a paper towel-lined plate to drain excess oil. The residual heat will finish cooking them through while keeping that crispy exterior intact.

In a medium bowl, whisk together the 1 cup plain Greek yogurt, 0.75 cup coconut milk, 0.25 cup Sriracha sauce, 2 tbsp honey, and 0.25 cup lime juice until smooth. The sauce should be thick but still pourable—if it's too thick, thin with 1-2 tablespoons water. Taste and adjust seasoning with more sriracha for heat or honey for balance.

Add 1 tbsp sesame oil and stir well. This step is where the magic happens—the coconut milk adds richness, the yogurt creates that signature creaminess, and the sesame oil brings that authentic restaurant flavor. Keep the sauce at room temperature until ready to serve so it maintains its perfect consistency.

Return the fried chicken and shrimp to the skillet over low heat. Pour the coconut yogurt sauce over the top and toss gently to coat everything evenly. The residual heat will warm the sauce slightly, creating a glossy finish. Serve immediately while the crunch is at its peak—this dish loses its crispiness fast once off the heat.

For maximum impact, garnish with extra chopped cilantro and parsley. The contrast of crispy, spicy, creamy, and fresh herbs in every bite is what makes this dish so addictive. Pair with steamed jasmine rice or crispy fries to soak up every last bit of that amazing sauce.

Perfect pairings for this dish

Crunchy Side Dishes

Crispy jicama sticks with a sprinkle of chili powder and lime zest make an unexpected but perfect pairing—their refreshing crunch contrasts beautifully with the creamy sauce.

I like to slice 1 medium jicama into matchsticks, toss with 1 tbsp lime zest, 1 tsp chili powder, and a pinch of salt, then serve chilled. 🌶️

For a classic combo, steamed jasmine rice is a must—its mild flavor soaks up the sauce without overpowering it. Cook 1 cup uncooked rice with 1.5 cups water for 15 minutes, then fluff with a fork.

A sprinkle of toasted sesame seeds adds an extra layer of texture that echoes the celery-herb crust.

Fresh Vegetable Contrast

Quick-pickled cucumbers cut through the richness of the dish while adding a tangy brightness. Thinly slice 1 English cucumber and toss with ¼ cup rice vinegar, 1 tbsp sugar, ½ tsp salt, and 1 tsp red pepper flakes. Let sit for 15 minutes before serving. The acidity balances the coconut yogurt sauce perfectly.

Shredded cabbage slaw with a sesame-ginger dressing adds a refreshing crunch. Toss 3 cups shredded green cabbage with 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp grated ginger, and 1 tsp sesame oil. The cabbage’s crisp texture mirrors the celery-herb coating while the dressing ties into the dish’s flavors.

Beverage Pairings

A sparkling lime soda like San Pellegrino Limon or Jones Soda Lime cleanses the palate between bites. The effervescence and citrus notes complement the dish’s spicy-sweet profile without competing.

For a non-alcoholic option, iced hibiscus tea with a squeeze of lime adds floral depth that pairs surprisingly well with the coconut sauce.

If you’re serving alcohol, a light lager like Peroni or Sapporo works perfectly—the crisp, clean finish balances the richness. For a bolder option, a dry Riesling with its bright acidity and subtle honeyed notes mirrors the sauce’s sweet-spicy contrast. 🍷

Sauce Variations

For a spicier kick, add 1 tbsp gochujang to the sauce and reduce the honey to 1 tbsp. The fermented chili paste deepens the umami and adds a funky complexity.

For a sweeter version, swap the honey for 3 tbsp maple syrup and reduce the lime juice to 2 tbsp—this works especially well if you prefer a milder heat level.

Need a dairy-free option? Replace the Greek yogurt with ½ cup coconut yogurt (like Kite Hill) and ½ cup cashew cream (blend ½ cup soaked cashews with ¼ cup water).

The sauce stays creamy and tangy while accommodating dietary needs. The texture might be slightly thinner, so adjust with 1 tsp arrowroot powder if needed.

Frequently asked questions