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Crispy Cheesecake Factory Bang Bang Chicken and Shrimp

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A quick and easy recipe to recreate the crispy, creamy, and spicy Bang Bang Chicken and Shrimp from Cheesecake Factory at home. Perfectly balanced sauce with a crunchy coating that impresses every time.

Ingredients

Scale
  • 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1/2 pound raw shrimp, peeled and deveined
  • 1 cup all-purpose flour (120 g)
  • 1/2 cup cornstarch (60 g)
  • 2 large eggs, beaten, room temperature
  • 1/2 cup buttermilk (120 ml)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Vegetable or canola oil for deep frying, about 4 cups (1 liter)
  • 1/2 cup mayonnaise (120 g)
  • 3 tablespoons sriracha sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon garlic powder
  • Salt to taste
  • Chopped scallions (optional, for garnish)
  • Sesame seeds (optional, for garnish)

Instructions

  1. Pat the chicken pieces and shrimp dry with paper towels. Season lightly with salt and pepper.
  2. In a large bowl, whisk together the flour, cornstarch, salt, and black pepper.
  3. In a separate bowl, beat the eggs with the buttermilk. Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined. The batter should be thick enough to coat but not gluey.
  4. Pour oil into a deep frying pan or pot to about 2 inches deep. Heat over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small bit of batter; it should bubble up immediately.
  5. Working in batches to avoid overcrowding, dip chicken pieces and shrimp into the batter, letting excess drip off. Carefully place them into hot oil. Fry for about 3-4 minutes per side, turning occasionally, until golden brown and cooked through. Chicken should reach an internal temperature of 165°F (74°C). Remove with a slotted spoon and drain on a wire rack.
  6. While frying, whisk together mayonnaise, sriracha, honey, rice vinegar, garlic powder, and a pinch of salt in a small bowl. Taste and adjust the heat or sweetness as desired.
  7. Once all chicken and shrimp are fried and drained, place them in a large bowl. Pour the bang bang sauce over and gently toss to coat evenly.
  8. Garnish with chopped scallions and sesame seeds if desired. Serve immediately.

Notes

Keep oil temperature steady around 350°F (175°C) for best results. Toss fried chicken and shrimp in sauce just before serving to maintain crispiness. For gluten-free, substitute all-purpose flour with almond or chickpea flour and verify cornstarch brand. Baking alternative: bake at 425°F (220°C) on a greased wire rack for 20 minutes, flipping halfway.

Nutrition

Keywords: Bang Bang Chicken, Bang Bang Shrimp, Crispy Chicken, Cheesecake Factory Copycat, Fried Chicken, Spicy Sauce, Easy Dinner, Quick Recipe

Find it online: https://oracooks.com/crispy-cheesecake-factory-bang-bang-chicken-and-shrimp-recipe-easy-and-delicious-at-home/