Main Courses
This bang bang chicken and shrimp copycat recipe delivers the same addictive combination of crispy za’atar crust and creamy coconut peanut sauce you crave from your favorite restaurant.
The secret lies in perfectly searing the proteins—juicy chicken thighs and plump shrimp—before coating them in a fragrant za’atar blend that crackles with every bite. I’ve recreated the signature sauce from scratch, balancing sweet, spicy, and nutty flavors without the mess of restaurant prep.
The magic happens in two phases: first, achieving that restaurant-quality crunch with a simple pan-sear and za’atar coating, then tossing the proteins in a velvety sauce that’s rich yet light, thanks to coconut milk and peanut butter.
This version keeps the heat level adjustable—spice lovers can crank it up, while beginners can dial it back. The result? A dish that’s bold enough for date night but easy enough for a weeknight dinner.
What makes this recipe stand out is how it transforms simple ingredients into something extraordinary. The chicken stays tender and juicy while the shrimp cooks in minutes, all blanketed in that signature sauce that’s sticky, spicy, and impossible to resist.
Serve it over jasmine rice or with crispy fries for the full experience—every bite is a perfect balance of texture and flavor.
Whether you’re feeding a crowd or treating yourself, this copycat version delivers the same satisfaction as the original, minus the wait. The technique is straightforward, but the results are anything but basic. Let’s get cooking—your taste buds will thank you.
Ingredients for bang bang chicken and shrimp copycat
These bold flavors and crispy textures make restaurant-quality copycat magic at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Large Shrimp (Peeled & Deveined) 🦐 | 1 lb | Tails on for presentation |
| Za’atar Spice Blend 🌿 | ½ cup | Store-bought or homemade mix |
| All-Purpose Flour 🌾 | ½ cup | For coating proteins |
| Coconut Milk (Full-Fat) 🥥 | 13 ½ oz | Canned, unsweetened |
| Creamy Peanut Butter 🥜 | ½ cup | Natural, no added sugar |
| Sriracha Sauce 🌶️ | ¼ cup | Adjust for heat preference |
| Lime Juice 🍋 | ¼ cup | Freshly squeezed |
| Soy Sauce 🥢 | ¼ cup | Low-sodium preferred |
| Honey (or Maple Syrup) 🍯 | 2 tbsp | For sauce sweetness |
| Garlic Cloves 🧄 | 4 cloves | Minced for sauce |
| Vegetable Oil 🫒 | ½ cup | For frying proteins |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The za’atar blend is everything here—look for the one with sesame seeds at Middle Eastern markets or bulk bins. Trader Joe’s has a great pre-mixed version if you’re short on time. For the shrimp, frozen works perfectly—just thaw and pat dry before cooking. Chicken thighs stay juicier than breasts, which is key for that tender bite. If you can’t find boneless thighs, bone-in with skin-on gives even more flavor—just remove the bones before serving. The coconut milk? Full-fat is non-negotiable—it keeps the sauce rich and velvety.
No za’atar? Mix equal parts oregano, sesame seeds, sumac, and a pinch of cumin for a close approximation. Short on peanut butter? Almond butter or cashew butter works, though the flavor shifts slightly. Sriracha too spicy? Cut it with a little more lime juice—the acidity balances the heat. The sauce keeps well in the fridge for 5 days, so make extra for stir-fries or noodles. For the proteins, don’t overcrowd the pan—cook in batches if needed to avoid steaming instead of searing.
The shrimp and chicken cook fast—keep everything prepped while the pan heats. Store leftover sauce in a jar with a thin layer of oil on top to prevent a skin from forming. Freezes beautifully for 3 months, so double the sauce if you’re planning ahead. The za’atar crust stays crispy for about 20 minutes after cooking, so serve the sauce right away. This dish tastes even better the next day—save leftovers for quick lunches or reheat gently in a skillet.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe—just toss the chicken and shrimp in a single sheet pan, coat them in that za’atar flour mix, and let the oven do the work. No flipping, no fuss, and the shrimp stays juicy while the chicken gets that perfect golden crust.
- Creamy Crunch Combo: That crispy flour crust meets the rich coconut milk sauce in every bite—it’s like a hug for your taste buds. Honestly, the za’atar adds this earthy, herby kick that makes it way more exciting than basic fried chicken.
- Weeknight or Date Night: Throw it together for a lazy Tuesday or impress someone special—same effort, different vibes. The shrimp makes it feel fancy, but the chicken thighs keep it budget-friendly and filling.
- Leftovers That Don’t Suck: Unlike takeout, this actually improves the next day. The sauce thickens just enough to coat everything, and the flavors meld into something even better cold. (Yes, even on a Tuesday.)
Step-by-step instructions for bang bang chicken and shrimp
Here's how to nail that perfect crunchy crust and velvety sauce every time.
Prep and Coat the Proteins
Cut the 1.5 lb boneless, skinless chicken thighs into 1-inch bite-sized pieces and pat them completely dry with paper towels. This step is crucial—any moisture will prevent that perfect crispy crust. In a shallow dish, mix together the 0.5 cup all-purpose flour, 0.5 cup za'atar spice blend, 1 tsp salt, and 0.5 tsp black pepper. Toss the chicken pieces in this mixture until fully coated.
In another dish, set up a breading station with the 1 lb large shrimp (peeled & deveined, tails on). Toss the shrimp in the same flour-za'atar mixture, pressing gently to adhere. Let both proteins rest for 5 minutes while you heat the oil. This resting time helps the coating stick better during frying.
Fry Until Golden and Crispy
Heat 0.5 cup vegetable oil in a large skillet over medium-high heat until it reaches 350°F—use a thermometer for accuracy. Working in batches to avoid overcrowding, fry the chicken pieces for 3-4 minutes until they turn golden brown and crispy. Remove and set aside on a paper towel-lined plate. Repeat with the shrimp, frying for 1-2 minutes per side until they're also golden and crispy. Don't skip this resting step—it's what gives the restaurant version its signature crunch.
Keep the fried proteins warm in a 200°F oven while you make the sauce. If you don't have an oven, keep them in a warm bowl, but they'll lose some crispiness. The key here is to maintain that perfect texture until everything comes together.
Make the Creamy Coconut Peanut Sauce
In the same skillet (no need to clean it—the browned bits add flavor), reduce the heat to medium-low and add the 4 minced garlic cloves. Sauté for 30 seconds until fragrant—don't let them burn. Pour in the 0.25 cup soy sauce, 0.25 cup lime juice, and 0.25 cup sriracha sauce, stirring constantly for 1 minute to let the flavors meld.
Gradually whisk in the 13.5 oz full-fat coconut milk and 0.5 cup creamy peanut butter, stirring until smooth. Add the 2 tbsp honey (or maple syrup) and simmer for 3-4 minutes until the sauce thickens slightly. It should coat the back of a spoon but still be pourable. If it's too thick, add 1-2 tablespoons of water to reach your desired consistency.
Combine and Serve
Return the fried chicken and shrimp to the skillet with the sauce, tossing gently to coat everything evenly. Let it simmer together for 1-2 minutes so the proteins absorb some of that incredible flavor. Taste and adjust the seasoning—you might want to add a pinch more salt or a splash of lime juice to balance the flavors.
Serve immediately over steamed jasmine rice or rice noodles for the full experience. The contrast of the crispy, spiced proteins against the creamy sauce is what makes this dish so addictive. Garnish with extra lime wedges if you like, but trust me, the sauce is already packed with bright, tangy flavor.
Pro Tips For Making Bang Bang Chicken And Shrimp Copycat
- CRISP THE SHRIMP FIRST: I used to toss shrimp in raw—big mistake. Pat them dry, then sear in a screaming-hot pan with oil for 30 seconds per side until they’re just opaque. This locks in flavor and keeps them from turning rubbery when they hit the coconut milk later.
- DON’T SKIP THE ZA’ATAR TOAST: The spice blend needs to sing. Toast 1 teaspoon of za’atar in a dry pan for 30 seconds until fragrant—it deepens the sesame-citrus notes. Mix it into the flour before dredging, not after. (Yes, even if you’re impatient like me.)
- USE COLD COCONUT MILK: Hot milk curdles. After frying, pour cold full-fat coconut milk over the chicken and shrimp, then gently simmer. The fat stays emulsified, and the sauce won’t split. If you’re lazy, chill the milk for 10 minutes first—it makes a real difference.
- DOUBLE-DREDGE THE CHICKEN: Flour alone won’t cut it. Dredge chicken thighs in seasoned flour, dip in coconut milk, then back into flour again. The extra layer guarantees a shatteringly crisp crust—no soggy disappointment here. (Protein’s heavier, so press it into the flour.)
Storing and reheating this recipe
Fridge Storage Tips
Store leftover proteins and sauce separately in airtight containers to maintain freshness. The fried chicken and shrimp stay crispy for 2-3 days in the fridge, while the sauce keeps its velvety texture for 5 days. I use glass containers with snap lids to prevent absorption of fridge odors. 🥫
Reheat proteins gently in a skillet over medium-low heat for 2-3 minutes until warmed through. Add 1 tablespoon of oil to prevent sticking and splash of water to loosen the sauce.
The key is to avoid high heat—it’ll make the crust soggy. For the sauce, reheat in a saucepan over low heat until smooth, stirring occasionally.
Freezer-Friendly Sauce
The sauce freezes beautifully for up to 3 months—this is my secret for quick weeknight meals. Portion it into quart-sized freezer bags, remove excess air, and freeze flat.
When ready to use, thaw overnight in the fridge, then reheat gently. I add a splash of warm water if it thickens too much after freezing. 🧊
Reviving Crispiness
If your fried proteins lose their crunch after storage, give them a quick refresh. Heat a dry skillet over medium-high heat and sear the chicken and shrimp for 30 seconds per side until golden again.
The residual za’atar coating will restore that satisfying crunch. For extra flavor, brush with a little melted butter before serving. 🔥
Meal Prep Strategy
Prep the sauce and proteins separately on Sunday for easy assembly during the week. Store components in individual containers so you can assemble fresh each time. I keep the sauce in a jar with a lid and the proteins in a separate container.
When ready to eat, toss everything together and heat briefly—this keeps the texture perfect. 📅
Leftovers Reinvented
Turn leftover proteins into a quick stir-fry or salad topping. Toss with chopped greens, shredded carrots, and a drizzle of the sauce for a fresh lunch.
Or use the sauce as a marinade for grilled chicken next time—it’s that versatile. The shrimp also works great in tacos or grain bowls. 💡
Nutrition facts
Frequently asked questions
Can I make this recipe with chicken only or shrimp only?
The recipe works beautifully with either protein alone! For a chicken-only version, increase the chicken to 2 lbs and adjust the sauce quantity to 1.5 cups to fully coat. For shrimp-only, reduce shrimp to 12 oz since they cook faster. The sauce-to-protein ratio is key—too much sauce makes it soggy, too little leaves it dry.
How do I adjust the heat level in the sauce?
The spice comes from sriracha and lime juice. For milder heat, reduce sriracha to 2 tbsp and add 1 extra tbsp honey. For extra spice, increase sriracha to 3 tbsp and add 1 tsp cayenne pepper to the sauce. Always taste as you go—you can't over-sweeten but can't fix too much heat!
What's the best way to get extra crispy crust on the proteins?
Pat the proteins completely dry before coating, and let them rest 5 minutes after coating to help the za'atar stick. Use medium-high heat and fry in small batches—overcrowding steams instead of sears. For extra crunch, add 1 tbsp cornstarch to the flour-za'atar mix before coating.
Can I bake instead of frying the proteins?
Yes! Preheat oven to 425°F, line a baking sheet with parchment, and lightly spray with oil. Arrange coated proteins in a single layer and bake for 12-15 minutes, flipping halfway. They won't be as crispy as fried but still delicious. For extra crunch, broil for 1-2 minutes at the end.
What sides pair best with this dish?
Jasmine rice or rice noodles are classic choices, but also try crispy sweet potato fries, steamed bok choy, or cucumber salad. For a heartier meal, serve with garlic naan or buttered egg noodles. The creamy sauce balances well with cool, crunchy textures.