If you’ve ever dined at The Cheesecake Factory and fallen for the bold, creamy heat of their Bang Bang Chicken and Shrimp, this recipe is your passport to bringing that magic home. A fusion of Thai and Southern influences, it balances crispy, golden-fried protein with a rich, spicy peanut sauce that clings to every bite.
With a few restaurant-inspired tricks, you’ll achieve that signature crunch and velvety finish right in your own kitchen. Pair this dish with a bright, refreshing Greek Zucchini Salad or a creamy Tomato Burrata Salad to balance out the bold, nutty richness.
The cool tang of feta and the juicy burst of heirloom tomatoes contrast beautifully with the heat of the Bang Bang sauce. Whether you’re hosting a dinner party or indulging in a weeknight treat, these sides elevate your plate to something truly special.
Mastering this dish means understanding the art of layering flavors—crispiness from proper frying, depth from toasted peanuts, and a lingering warmth from chili. A cornstarch coating locks in tenderness, while a quick toss in a velvety sauce keeps things indulgent.
Once you’ve made it once, you’ll start tweaking spice levels and toppings, making it your own signature take on a globally inspired favorite.
Flavor Bomb Alert!
- Crispy Meets Creamy: The golden-fried shrimp and chicken stay irresistibly crispy under a blanket of velvety, spicy peanut sauce—just like the restaurant version, but better.
- Easy to Customize: Add a drizzle of honey for a touch of sweetness, swap in coconut milk for a tropical twist, or throw in extra chilies for serious heat.
- Restaurant Quality at Home: Get that pro-level crunch with a simple cornstarch coating and the perfect oil temperature—no soggy bites here.
- Pairs Like a Dream: It’s incredible with crispy salads, making it a full meal with a perfect flavor contrast.
- Meal Prep-Friendly: The components store well, meaning you can fry fresh while keeping extra sauce and toppings ready to go.
This dish is all about bold, feel-good flavors that transport you—one bite, and you’ll taste the sweet, spicy, crunchy perfection that made Bang Bang Chicken and Shrimp famous.
Copycat Cheesecake Factory Bang Bang Chicken And Shrimp RecipeCopycat Cheesecake Factory Bang Bang Chicken And Shrimp Recipe
This Copycat Cheesecake Factory Bang Bang Chicken and Shrimp is a creamy, spicy, and slightly sweet dish packed with tender shrimp, crisp vegetables, and a luscious coconut curry sauce. Served over fluffy rice and topped with crunchy peanuts and toasted coconut, it’s pure comfort food.
Equipment
- Large skillet
- Medium mixing bowl
- Measuring spoons and cups
- Wooden spoon or spatula
Ingredients
Coconut Curry Sauce
- 2 tsp freshly grated ginger
- 1 tbsp olive oil
- sriracha to taste, optional
- 2 tbsp Asian/Thai Sweet Chili Sauce, like Mae Ploy
- ½ tsp dried basil
- ½ large onion, chopped
- 2 tbsp lime juice
- ½ tsp pepper
- 1 large carrot, julienned and cut into 1” length pieces
- 1 tbsp fish sauce, may sub soy sauce
- 1 tbsp cornstarch
- 2 tbsp less sodium soy sauce
- 3 tbsp brown sugar
- 3 cloves garlic, minced
- ¾ cup low-sodium chicken broth
- 13½ oz can of quality coconut milk
- 2 tsp curry powder
- 3 tbsp smooth peanut butter
Shrimp
- 1 tbsp olive oil
- 1 lb medium uncooked shrimp, shelled, deveined, tails on
- 1 tbsp butter
- 2 tbsp Asian Sweet Chili Sauce
- ¼ tsp salt
Garnish
- ¼ cup Peanuts, chopped
- ⅓ cup toasted sweet coconut flakes
- 2 green onions, chopped
Add later
- ½ cup frozen petite peas
- 1 small zucchini, julienned and cut into 1” length pieces
Instructions
Step 1: Marinate shrimp in a bowl with olive oil, sweet chili sauce, and salt.
Step 2: Let it sit at room temperature for 30 minutes or refrigerate for up to 8 hours.
Step 3: Melt butter in a large skillet over medium-high heat, discard the marinade, and cook shrimp in batches for 2–3 minutes per side until opaque.
Step 4: Remove from the skillet, chop off tails when cool enough, and set aside.
Step 5: In the same skillet, heat olive oil over medium-high heat, add onions, and cook for three minutes.
Step 6: Stir in carrots, ginger, garlic, and curry powder, sauté for another minute, then lower the heat.
Step 7: Combine chicken broth with cornstarch and add it to the skillet along with coconut milk and the remaining sauce ingredients.
Step 8: Simmer for about five minutes until thickened and the carrots are crisp-tender.
Step 9: Stir in zucchini and peas, cooking just until heated through.
Step 10: Adjust consistency and flavor by adding broth for a thinner sauce, sriracha for spice, lime juice for tang, or brown sugar for extra sweetness.
Step 11: Serve hot over rice and garnish with toasted coconut, green onions, and peanuts.
Copycat Cheesecake Factory Bang Bang Chicken And Shrimp Recipe
Equipment
- Large skillet
- Medium mixing bowl
- Measuring spoons and cups
- Wooden spoon or spatula
Ingredients
Coconut Curry Sauce
- 2 tsp freshly grated ginger
- 1 tbsp olive oil
- sriracha to taste, optional
- 2 tbsp Asian/Thai Sweet Chili Sauce, like Mae Ploy
- ½ tsp dried basil
- ½ large onion, chopped
- 2 tbsp lime juice
- ½ tsp pepper
- 1 large carrot, julienned and cut into 1” length pieces
- 1 tbsp fish sauce, may sub soy sauce
- 1 tbsp cornstarch
- 2 tbsp less sodium soy sauce
- 3 tbsp brown sugar
- 3 cloves garlic, minced
- ¾ cup low sodium chicken broth
- 13½ oz can quality coconut milk
- 2 tsp curry powder
- 3 tbsp smooth peanut butter
Shrimp
- 1 tbsp olive oil
- 1 lbs medium uncooked shrimp, shelled, deveined, tails on
- 1 tbsp butter
- 2 tbsp Asian Sweet Chili Sauce
- ¼ tsp salt
Garnish
- ¼ cup Peanuts, chopped
- ⅓ cup toasted sweet coconut flakes
- 2 green onions, chopped
Add later
- ½ cup frozen petite peas
- 1 small zucchini julienned and cut into 1” length pieces
Instructions
- Marinate shrimp in a bowl with olive oil, sweet chili sauce, and salt.
- Let it sit at room temperature for 30 minutes or refrigerate for up to 8 hours.
- Melt butter in a large skillet over medium-high heat, discard the marinade, and cook shrimp in batches for 2-3 minutes per side until opaque.
- Remove from the skillet, chop off tails when cool enough, and set aside.
- In the same skillet, heat olive oil over medium-high heat, add onions, and cook for three minutes.
- Stir in carrots, ginger, garlic, and curry powder, sauté for another minute, then lower the heat.
- Combine chicken broth with cornstarch and add it to the skillet along with coconut milk and the remaining sauce ingredients.
- Simmer for about five minutes until thickened and the carrots are crisp-tender.
- Stir in zucchini and peas, cooking just until heated through.
- Adjust consistency and flavor by adding broth for a thinner sauce, sriracha for spice, lime juice for tang, or brown sugar for extra sweetness.
- Serve hot over rice and garnish with toasted coconut, green onions, and peanuts.
Notes
- Use full-fat coconut milk for a rich, creamy sauce.
- If using frozen shrimp, thaw completely and pat dry before marinating.
- Slice vegetables uniformly to ensure even cooking.
| Nutrition | Value |
| Calories | 641kcal |
| Carbohydrates | 39g |
| Fibre | 5g |
| Fat | 45g |
| Protein | 27g |
| Cholesterol | 150g |
