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This Bang Bang Chicken and Shrimp copycat recipe delivers the same addictive crunch and spicy-sweet sauce you crave from your favorite restaurant—without the wait. 🔥 The secret lies in crispy proteins paired with a creamy, tangy yogurt-based sauce that clings perfectly to every bite. I've perfected this version after years of testing, ensuring the celery crunch stays crisp and the sauce balances heat with cool, creamy richness.
The recipe combines tender chicken and shrimp—both seared to golden perfection—tossed in a sauce that's equal parts spicy, sweet, and tangy. The yogurt base keeps it creamy without being heavy, while the celery crunch adds that signature texture that makes this dish irresistible. This method ensures you get restaurant-quality results without the fuss of deep-frying or complicated prep.
What you'll end up with is a dish that's bold in flavor but simple to execute: perfectly seared proteins with a glossy, spiced yogurt sauce that's impossible to resist. The crispy celery crunch adds a satisfying bite, balancing the creamy sauce and tender meat. It's the kind of meal that feels special but comes together in under 30 minutes.
Serve it over rice for a complete meal or with fresh greens for a lighter option. The sauce is versatile enough to use on other proteins or even as a dipping sauce—once you master it, you'll find yourself making it again and again. Let's get started!
Ingredients for bang bang chicken and shrimp copycat
Crispy proteins, creamy sauce, and addictive celery crunch—just six key ingredients make this copycat standout.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch pieces, skin-on preferred |
| Large Shrimp 🦐 | 1 lb | Peeled, deveined, tails on |
| Plain Greek Yogurt 🧀 | 1 cup | Full-fat for best creaminess |
| Celery Sticks 🧅 | 2 cups | Thinly sliced, crisp variety |
| Mayonnaise 🥫 | ½ cup | Duck brand preferred for richness |
| Sriracha 🌶️ | ¼ cup | Adjust for desired heat level |
| Honey 🍯 | ¼ cup | Wildflower preferred for depth |
| Soy Sauce 🥢 | 2 tbsp | Low-sodium preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced for sauce |
| Vegetable Oil 🫒 | ½ cup | For searing proteins |
| Cornstarch 🌾 | 1 tbsp | For crispy celery coating |
| Sesame Oil 🫒 | 1 tsp | For finishing sauce |
| Sesame Seeds 🌱 | 1 tbsp | Toasted for garnish |
| Salt 🧂 | 1 ½ tsp | Kosher salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The shrimp and chicken are stars here. Look for fresh shrimp with a bright, clean smell—Trader Joe's or Whole Foods usually have the best quality. For chicken, thighs stay juicier than breasts when seared. The celery? Crisp-tender varieties like Golden Boy hold their crunch better. I always double-check the shrimp size—16/20 count is perfect for even cooking. The Greek yogurt should be full-fat for that restaurant-quality creaminess—Fage or Chobani are my go-tos.
No Sriracha? Substitute with a mix of hot sauce and a pinch of cayenne. The honey can be swapped for maple syrup if you're avoiding it, though it'll lose some floral notes. For the celery crunch, if you can't find thinly sliced celery, chop your own—the store-bought pre-sliced kind gets soggy fast. The cornstarch is non-negotiable for that crispy texture, but if you're gluten-free, arrowroot powder works too. The sauce ratio is key—balance the sweet, spicy, and tangy flavors by tasting as you go.
The celery crunch keeps for 2 days in the fridge if stored in a sealed container—it loses crispness fast, so use it up. The sauce can be made ahead and stored for 5 days, but the celery should be added fresh right before serving. For leftovers, the chicken and shrimp reheat beautifully in a skillet with a splash of water—just 2 minutes max to avoid drying out. Freeze the sauce without the celery for 3 months if you want to prep ahead.
Why You'll Love This Recipe
- No-Fuss Pantry Staples: I swear by this recipe because it uses stuff I already have—no fancy ingredients, just chicken, shrimp, and that creamy yogurt-mayo mix. Honestly, the celery adds zero effort but so much texture.
- Crispy-Creamy Magic: That yogurt-mayo combo? It’s the secret weapon—tangy, thick, and clinging to every bite like it’s meant to be there. The shrimp stays juicy while the chicken gets that perfect golden crust.
- Game for Any Meal: Slap it on a sandwich for lunch, toss it in a wrap for a picnic, or serve it over rice for dinner. Between us, I’ve even microwaved leftovers straight from the fridge—still delicious.
- Leftovers That Don’t Suck: Cook once, eat twice (or three times). The sauce keeps it moist, and the flavors only get better the next day. My freezer’s full of these because reheating is a breeze—just a quick zap.
Step-by-step instructions for bang bang chicken and shrimp
Here's how to nail the iconic crispy proteins and creamy sauce—just like your favorite takeout spot.
🔥 Step 1: Sear the Chicken and Shrimp to Golden Perfection
Heat the 0.5 cup vegetable oil in a large skillet over medium-high heat until shimmering. Pat the 1.5 lb boneless chicken thighs and 1 lb large shrimp completely dry with paper towels—this ensures maximum crispiness. Working in batches to avoid overcrowding, add the chicken and cook for 4-5 minutes per side until golden brown and cooked through.
Transfer the chicken to a plate and reduce heat to medium. Add the shrimp to the same skillet and cook for 1-2 minutes per side until they turn pink and opaque. The shrimp will continue cooking in the sauce, so don't overcook them here. Remove and set aside with the chicken—both should be piping hot and ready for the sauce.
👨🍳 Step 2: Make the Crispy Celery Crunch
In a medium bowl, combine the 2 cups celery sticks, 1 tbsp cornstarch, 1.5 tsp salt, and 0.5 tsp black pepper. Toss until the celery is evenly coated with the cornstarch mixture. Heat 1 tablespoon of the vegetable oil in a clean skillet over medium heat and add the celery in a single layer.
Cook for 3-4 minutes, stirring occasionally, until the celery turns golden brown and crispy. Watch carefully—it burns quickly! Transfer the crispy celery to a paper towel-lined plate to drain excess oil. This crunch is what makes this dish so addictive, so don't rush this step.
🥘 Step 3: Whisk Together the Creamy Bang Bang Sauce
In a large bowl, whisk together the 1 cup plain Greek yogurt, 0.5 cup mayonnaise, 0.25 cup sriracha, 0.25 cup honey, 2 tbsp soy sauce, and 4 minced garlic cloves until completely smooth. The sauce should be thick but pourable—if it's too thick, whisk in 1-2 tablespoons of water to reach your desired consistency.
Taste and adjust seasoning if needed. You want a perfect balance of sweet, spicy, tangy, and savory. The sauce should be vibrant red-orange with a smooth, creamy texture. This is where the magic happens—don't skip tasting and adjusting!
🍳 Step 4: Combine Everything for Maximum Crunch and Cream
Return the skillet with any remaining oil to medium heat and add the 1 tsp sesame oil. Pour in the sauce and bring it to a gentle simmer for 2-3 minutes, stirring constantly. Add the cooked chicken and shrimp back to the skillet, along with half of the crispy celery, and toss everything together until fully coated in the sauce.
Here's the thing—this dish is all about the contrast of textures. The creamy sauce, crispy proteins, and crunchy celery should all come together in perfect harmony. Taste and adjust seasoning one final time if needed, then transfer everything to a serving platter.
🍽️ Step 5: Garnish and Serve Immediately
Sprinkle the remaining crispy celery and 1 tbsp toasted sesame seeds over the top for that restaurant-quality presentation. Serve immediately while everything is hot and crispy—this dish doesn't wait! The sauce will thicken slightly as it cools, but the flavors will only get better as they meld together.
Each bite should deliver a perfect balance of spicy, creamy, sweet, and crunchy elements. The crispy chicken and shrimp provide the protein, the celery adds that addictive crunch, and the sauce ties it all together with its perfect balance of flavors. Enjoy with extra celery on the side if you're extra hungry!
Pro Tips For Making Bang Bang Chicken And Shrimp Copycat
- CRISP THE SHRIMP: Use a mix of cornstarch and flour (1:1 ratio) on the shrimp—toss them well, then let them sit 5 minutes before frying. I learned this the hard way: dry-tossed shrimp absorb oil like sponges and turn greasy instead of golden. Works for chicken too if you’re doing both.
- SALT THE YOGURT: Stir ½ teaspoon salt into the Greek yogurt before mixing it with mayo—trust me, it’s not just for flavor. The yogurt’s tang gets muted when mixed with mayo, and this small step keeps the sauce from tasting bland even if you skip other seasonings.
- DON’T OVERMIX THE SAUCE: Combine the yogurt-mayo blend with chopped celery last, and fold it in just until the celery is mostly incorporated. Overmixing breaks down the celery into mush, and you’ll end up with a gray paste instead of visible texture. Stop when it looks like swirls of green, not a uniform sludge.
- SEAR CHICKEN IN BATCHES: If you’re frying chicken thighs, cook them in a single layer over medium-high heat for 4-5 minutes per side. Crowding the pan steams the chicken instead of searing it, and you’ll end up with soggy, unevenly cooked meat. A slightly crowded pan? Fine. A pan full of chicken? Nope.
Pro cooking tips for bang bang chicken and shrimp copycat
Protein Prep Secrets
Pat your chicken thighs and shrimp completely dry with paper towels before searing—this is non-negotiable for crispiness. I learned this the hard way when my first batch turned out soggy. Use medium-high heat and work in batches to avoid overcrowding the skillet, which drops the temperature and makes the proteins steam instead of sear. 🔥
For the shrimp, cook them just until they turn pink—1-2 minutes per side—then remove them immediately. They'll finish cooking in the sauce, and overcooking here makes them rubbery. I always keep a small bowl of ice water nearby for any shrimp that might be undercooked, just in case. The chicken should reach an internal temperature of 165°F—use a meat thermometer to check!
Sauce Mastery
Balance your sauce by tasting as you go. Start with the full 0.25 cup Sriracha, but adjust to taste—some brands are hotter than others. If your sauce is too thick, add 1 tbsp water at a time until it reaches a pourable consistency. I like mine thick enough to coat the back of a spoon but still smooth enough to drizzle. The mayonnaise and Greek yogurt combo creates that signature creamy texture, so don't skip either!
For extra depth, toast your garlic in the skillet for 30 seconds before adding it to the sauce—this adds a nutty aroma that elevates the whole dish. And remember: the sauce should be vibrant red-orange and glossy. If it looks dull, whisk in 1 tsp sesame oil for shine and extra flavor. 💫
Celery Crunch Hacks
Thinly sliced celery is key for that signature crunch. If you can't find pre-sliced celery, use a mandoline or carefully hand-slice it yourself—thick pieces won't crisp properly. Toss the celery in cornstarch and salt before cooking to create a crispy coating. Cook it in batches if needed, as overcrowding steams instead of crisps. Watch it like a hawk—it burns faster than you think!
For extra crunch, store your crispy celery in an airtight container at room temperature for up to 2 days. It loses crispness fast, so use it up quickly. If you're making this ahead, keep the celery separate and add it fresh right before serving. Pro tip: Spritz it lightly with olive oil before storing to maintain crispness longer. 🌟
Plating Like a Pro
Serve the dish immediately while everything is hot and crispy—this isn't a meal that reheats well. I like to arrange the chicken and shrimp in the center of the plate, then drizzle the sauce generously over the top. Sprinkle the remaining crispy celery and toasted sesame seeds on top for that restaurant-quality finish. The contrast of textures is what makes this dish so addictive!
For extra flair, serve with steamed jasmine rice or a simple cucumber salad on the side. The rice soaks up any extra sauce, while the salad cuts through the richness. And if you're feeling fancy, drizzle a little extra sauce over the top right before serving—it looks stunning and tastes even better. 🍽️
Nutrition facts
Frequently asked questions
Can I make this recipe without celery?
The crispy celery is what gives this dish its signature crunch, but you can substitute with 1 cup thinly sliced jicama or radishes for a similar texture. If you're avoiding celery completely, try crispy fried shallots or toasted sesame seeds as garnishes instead. The sauce and proteins will still taste amazing—it's just the crunch factor that changes!
How spicy is this recipe?
The heat level depends on your Sriracha choice, but this recipe starts with 0.25 cup for a moderate kick. For milder heat, reduce to 2 tablespoons and add 1 teaspoon honey to balance. If you love spice, increase to 0.33 cup Sriracha and add 1 extra garlic clove for depth. Always taste and adjust!
Can I use chicken breasts instead of thighs?
You can, but thighs stay juicier when seared—they have more fat and connective tissue. If using breasts, cut them into 1-inch pieces, pat them completely dry, and cook over medium heat for 3-4 minutes per side to avoid drying out. For extra moisture, add 1 tablespoon butter to the skillet when searing.
What if I don't have Greek yogurt?
Use 1 cup sour cream or mayonnaise instead, but the texture will be slightly heavier. For a lighter option, mix 0.75 cup mayonnaise + 0.25 cup milk. The sauce will still taste great, though the tanginess will be less pronounced. If using sour cream, reduce the mayo to 0.3 cup to balance the richness.
How do I store leftovers?
Store proteins and sauce separately in airtight containers for up to 3 days. Reheat the sauce alone in a saucepan over low heat, then gently warm the proteins in a skillet with 1 tablespoon oil for 2-3 minutes. The celery crunch doesn't reheat well—use it fresh or discard after serving. For best results, make this dish fresh whenever possible!