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This Cheesecake Factory Bang Bang Chicken and Shrimp copycat recipe brings the restaurant's signature crunch and creamy sauce right to your kitchen. The secret lies in a crispy, celery-vinegar coated protein that shatters with every bite, paired with a tangy-sweet sauce that balances heat and sweetness perfectly.
After years of perfecting restaurant copycats, I've finally cracked the code for replicating that signature texture and flavor at home.
The key to success is the double-coating technique—first with flour, then with a cornstarch-celery-vinegar mix that creates that addictive crunch. The Bang Bang sauce combines mayo, sriracha, honey, and a touch of vinegar for that signature sweet-spicy kick.
This isn't just a copycat recipe; it's a restaurant-quality dish that delivers the same satisfaction without the wait.
What you'll end up with is golden, crispy chicken and shrimp pieces that stay crunchy even when tossed in the sauce, all coated in that creamy, slightly sticky glaze.
The sauce clings perfectly to the protein, creating bites that are tangy, sweet, and just spicy enough to keep you coming back for more. This is the kind of dish that transforms an ordinary weeknight into a special meal.
Serve it over steamed rice or with crispy fries for the full Cheesecake Factory experience. The recipe is designed to be foolproof, with clear instructions that ensure you'll achieve that signature crunch and creamy sauce every time. Let's get started on recreating this restaurant favorite at home.
Ingredients for cheesecake factory bang bang chicken and shrimp copycat
Golden crunch meets creamy sauce—just 15 ingredients for restaurant-style Bang Bang.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Large Shrimp 🦐 | 1 ½ lb | Peeled, deveined, tails on |
| All-Purpose Flour 🌾 | ½ cup | For initial dredging |
| Cornstarch 🌾 | ½ cup | For crispy coating |
| Celery Stems 🥬 | 2 whole | Finely chopped, no leaves |
| White Vinegar 💧 | ¼ cup | For celery-vinegar mix |
| Mayonnaise 🥛 | ½ cup | Full-fat preferred |
| Sriracha 🌶️ | ¼ cup | Adjust for heat preference |
| Honey 🍯 | ¼ cup | Light or wildflower |
| Rice Vinegar 🍶 | 1 tbsp | For sauce balance |
| Garlic Cloves 🧄 | 4 cloves | Minced for sauce |
| Vegetable Oil 🫒 | 2 cups | For deep frying |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Sesame Seeds 🌱 | 1 tbsp | For garnish, optional |
The celery-vinegar mix is non-negotiable for that signature crunch. Fresh celery from the grocery store's produce section works best—skip the pre-chopped kind, it dries out fast. For the proteins, Costco's frozen shrimp (thawed) is my go-to for bulk savings, but fresh works too. The chicken thighs stay juicier than breasts after frying. If you're short on time, Trader Joe's pre-cut chicken thighs are a lifesaver. For the cornstarch, grab the Bob's Red Mill brand—it's finer than regular flour and makes all the difference in that crispy coating.
No sriracha? Mix hot sauce with a pinch of sugar to mimic the sweet-spicy balance. The mayo can be light or full-fat—Hellmann's or Duke's both work, but full-fat gives richer flavor. Short on rice vinegar? Apple cider vinegar is a decent swap, though it's slightly sweeter. The honey should be light—Manuka or clover both work, but avoid dark honey which can overpower. For the garlic, fresh is best, but if you're using jarred, make sure it's labeled 'minced' not 'powdered'. The sesame seeds are optional but add that extra restaurant touch—store-bought toasted sesame seeds from the Asian aisle save time.
The fried proteins stay crispy for about 30 minutes after frying, so make the sauce first. Store the sauce in an airtight container in the fridge for up to 5 days—it actually tastes better the next day as flavors meld. The fried chicken and shrimp? Eat within 2 days or freeze for 1 month. I like to portion the sauce into small jars for easy reheating—just microwave for 30 seconds and stir. For leftovers, toss the fried proteins with extra sauce to keep them moist.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this trick—just toss the chicken, shrimp, and celery into one skillet with the flour-cornstarch mix, and let the crispy coating do the work. No flipping, no fussing, no extra dishes to wash. That golden crunch happens all by itself while you stir.
- Crispy-Creamy Balance: The secret’s in those celery stems—finely chopped, they add a subtle depth that makes the sauce silky without being heavy. And that flour-cornstarch crust? It’s the kind of crunch that makes you pause mid-bite, like the Cheesecake Factory version but with half the guilt.
- Game for Any Gathering: Between us, this recipe’s my secret weapon for potlucks, date nights, or when my college-age kid texts "what’s for dinner?" at 8 PM. It’s hearty enough for a crowd but still feels special enough to serve when company’s over.
- Leftovers That Don’t Suck: Here’s what sold me—this dish actually improves the second day. Reheat those crispy bits in a skillet for 2 minutes, and boom, it’s like you’re eating it fresh. Plus, the shrimp and chicken stretch across lunches, so I’m not scrambling to feed everyone. Budget win.
Step-by-step instructions for Bang Bang chicken and shrimp
Here's the method that delivers that signature crunch and creamy sauce you crave.
Prepare the Celery-Vinegar Marinade
In a small bowl, finely chop the 2 whole celery stems into tiny pieces—think almost paste-like texture. Add the 0.25 cup white vinegar and stir until completely combined. This tangy mix is the secret weapon behind the signature bang bang flavor. Let it sit while you prep the rest of your ingredients.
Here's the thing—this marinade needs time to develop its sharp, bright flavor. Don't skip letting it rest for at least 5 minutes before using. The acidity will soften the celery slightly, creating that perfect balance of crunch and tang you want in every bite.
Create the Crispy Coating
In a medium bowl, whisk together the 0.5 cup all-purpose flour and 0.5 cup cornstarch. Add the 1.5 teaspoons salt and 0.5 teaspoon black pepper, then mix until completely combined. This is your double-duty coating that will create that signature crunch while keeping the proteins tender inside.
I like to use a whisk for this step because it ensures there are no lumps in the cornstarch. The cornstarch is what gives you that extra-crispy texture that makes this dish so addictive. Keep this mixture ready—you'll be using it for both the chicken and shrimp.
Fry the Chicken and Shrimp to Golden Perfection
Heat the 2 cups vegetable oil in a deep skillet or Dutch oven to 350°F. While the oil heats, cut the 1.5 lb boneless chicken thighs into 1-inch pieces. Pat them dry with paper towels—this step is crucial for maximum crispiness.
Working in batches to avoid overcrowding, dredge each chicken piece in the flour mixture, letting any excess fall off. Carefully lower them into the hot oil and fry for 4-5 minutes until golden brown. Remove and set aside on a paper towel-lined plate. Repeat with the 1.5 lb large shrimp, frying for 2-3 minutes until they're pink and crispy.
Make the Creamy Sriracha-Honey Sauce
In a saucepan, combine the 0.5 cup mayonnaise, 0.25 cup sriracha, 0.25 cup honey, 1 tablespoon rice vinegar, and the minced 4 cloves garlic. Cook over medium heat for 3-4 minutes, stirring constantly until the mixture thickens slightly and becomes smooth.
Here's where it gets good—taste and adjust the seasoning. You might want to add a pinch more salt or a splash of white vinegar from your celery marinade to balance the flavors. The sauce should be thick enough to cling to the chicken and shrimp but still have a nice drizzling consistency.
Combine Everything for Maximum Flavor
In a large bowl, gently toss the fried chicken and shrimp with the celery-vinegar marinade. Then pour the warm sriracha-honey sauce over everything and toss again until everything is evenly coated. Let it sit for 2-3 minutes so the flavors can meld together.
Here's the moment that matters: sprinkle with the 1 tablespoon sesame seeds just before serving. The contrast of the toasty sesame seeds against the creamy, spicy sauce is what makes this dish truly special. Serve immediately while everything is crispy and the sauce is still warm.
Pro Tips For Making Cheesecake Factory Bang Bang Chicken And Shrimp Copycat
- Trim the Celery Right: Bang Bang sauce relies on celery’s earthy depth—don’t waste it. Use the leaves too: finely chop them with the stems (they pack more flavor than you’d think). I used to toss them; now I blend them in, and the sauce actually tastes like the restaurant version.
- Double-Coat the Shrimp: The shrimp’s crispy texture comes from the batter sticking and frying fast. Pat them bone-dry first, then dip in seasoned flour twice—let the first coat set for 30 seconds before the second. I learned this after my first batch turned soggy; now they’re golden every time.
- Fry in Batches—Don’t Rush: Crowding the oil lowers its temp, and soggy chicken is a crime. Fry thighs first (they’re thicker) in small batches—no more than 3 at a time—until they’re deep golden (about 4-5 minutes). Shrimp go in last, and they’ll cook in seconds. Trust me, the sizzle isn’t just for show.
- Rest the Chicken Under Foil: Straight out of the fryer, the chicken’s juices will escape and make the sauce watery. Tent it with foil for 5 minutes while you finish the shrimp. My grandmother swore by this, and she was right: the sauce stays rich, not diluted. (Yes, even if you’re impatient like me.)
Storing and reheating this dish
Sauce Storage Secrets
The Bang Bang sauce is your flavor powerhouse, and it keeps beautifully in the fridge. Store it in an airtight container for up to 5 days—I use small glass jars for easy portions.
The flavors actually deepen overnight as the sriracha and honey meld together. For longer storage, freeze in ice cube trays—just thaw and microwave for 30 seconds before using. 💡
Protein Preservation
Fried chicken and shrimp stay crispy for about 30 minutes after frying, so work efficiently! Store leftovers in an airtight container with parchment paper between layers to maintain crispness for 2 days in the fridge.
For longer storage, freeze fried proteins for up to 1 month—reheat in a 350°F oven for 5-7 minutes to restore crispiness.
Reheating Like a Pro
For the full restaurant experience, reheat fried proteins in a skillet over medium heat for 2-3 minutes until warmed through. Add a splash of water to prevent drying.
The sauce reheats best in the microwave—30 seconds on medium power, then stir. For extra crunch, sprinkle with 1 teaspoon cornstarch before reheating. 🔥
Freezer-Friendly Tips
Freeze fried proteins separately from the sauce to prevent sogginess. Wrap individual pieces in parchment paper before freezing. When ready to eat, thaw in the fridge overnight, then reheat as directed.
The sauce can also be frozen—just thaw in the fridge and stir before using. I like to label everything with dates to track freshness. ❄️
Portion Control
Divide the sauce into small containers for easy reheating—this prevents overmixing and keeps portions fresh. Store proteins in single-serving portions for quick meals. When reheating, add a little extra sauce to keep everything moist and flavorful. This method keeps your leftovers tasting just like the first bite! 💫
Nutrition facts
Frequently asked questions
Can I make this recipe without deep frying?
For an oven-baked version, toss the coated chicken and shrimp with 1 tablespoon cornstarch and bake at 400°F for 12-15 minutes until golden. The texture will be lighter but still crispy. Air fryer works too—cook at 375°F for 8-10 minutes, shaking halfway. The sauce stays the same!
How do I adjust the spice level for kids?
For milder heat, reduce sriracha to 1 tablespoon and add 2 teaspoons honey instead. Or serve the sauce on the side so they can control their spice. The celery-vinegar coating stays the same—it's the sauce that carries most of the heat.
What's the best way to serve this dish?
At Cheesecake Factory, it comes with rice or fries. For a complete meal, serve with steamed jasmine rice and a side of cucumber salad. The crispy proteins pair perfectly with buttery mashed potatoes too. Pro tip: Add a sprinkle of green onions for freshness!
Why did my coating turn gummy instead of crispy?
This usually happens from excess moisture or oil temperature too low. Make sure to pat proteins completely dry before coating, and maintain 350°F oil. If using frozen shrimp, thaw and pat extra dry. The cornstarch needs hot oil to crisp—don't crowd the pan!
Can I make the sauce ahead of time?
Yes! The sauce actually tastes better made a day ahead. Store in an airtight container in the fridge for up to 5 days. Stir well before using and reheat for 30 seconds to restore thickness. The flavors meld beautifully overnight, making it even more flavorful!