Copycat Cheesecake Factory Bang Bang Chicken and Shrimp Recipe: Restaurant-Quality at Home!

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The Copycat Cheesecake Factory Bang Bang Chicken and Shrimp Recipe is a homemade version of the popular dish from the Cheesecake Factory. It features tender chicken and shrimp coated in a light cornstarch crust, cooked until golden brown.

These are served over a bed of rice and topped with a flavorful coconut curry sauce, made with coconut milk, spices, and vegetables like carrots, zucchini, and peas. The dish is then drizzled with a delicious peanut sauce and garnished with toasted coconut, chopped peanuts, green onions, and sesame seeds.

This dish is perfect for lunch or dinner. Serve it hot, dividing the rice, chicken, and shrimp evenly among the plates, and topping with curry sauce, peanut sauce, and garnishes.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the dish in the microwave or on the stove to avoid overcooking the shrimp and chicken.

Copycat Cheesecake Factory Bang Bang Chicken and Shrimp Recipe

Copycat Cheesecake Factory Bang Bang Chicken and Shrimp Recipe

One of my favorite dishes to order from Cheesecake Factory is Bang Bang Chicken and Shrimp. This special recipe features delicious coconut curry over a bed of shrimp and chicken, drizzled with an insanely yummy peanut sauce. I'm in love!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Asian
Servings 5
Calories 705 kcal

Ingredients
  

Curry Coconut Sauce:

  • 1 tso Olive oil
  • 1 tsp Sesame oil
  • tsp Red pepper flakes
  • 2 cloves Garlic minced
  • 1 small Onion chopped
  • 1 tsp Ginger minced
  • ½ cup Water
  • ½ tsp ground Cumin
  • ½ tsp ground Coriander
  • 1 tsp Paprika
  • ¼ tsp Salt or to taste
  • ¼ tsp Pepper or to taste
  • ¼ sp Allspice
  • ¼ tsp Turmeric
  • 1 can Coconut milk
  • 1 medium Carrot julienned
  • 1 small Zucchini julienned
  • ½ cup Frozen peas

Peanut Sauce:

  • ¼ cup Creamy peanut butter
  • 2 tbsp Water
  • 1 tbsp Sugar
  • 1 tbsp Reduced salt soy sauce
  • 1 tsp Rice vinegar
  • 1 tsp Lime juice
  • tsp Red pepper flakes

Chicken and Shrimp:

  • 1 Chicken breast cut into bite-size pieces
  • 10 medium Shrimp shelled
  • ¼ cup Cornstarch
  • 2 tbsp Vegetable oil
  • 2 cups Cooked rice

Garnish:

  • ½ cup flaked Coconut toasted
  • ¼ cup Peanuts chopped
  • 2 Green onions julienned or chopped
  • Sesame seeds optional

Instructions
 

Chicken and Shrimp:

  • Heat 2 tablespoons of vegetable oil in a large skillet.
  • Season chicken pieces and shrimp generously with salt and pepper.
  • Sprinkle cornstarch over the chicken and shrimp, ensuring each piece is fully coated.
  • Add the coated chicken to the skillet and cook for a couple of minutes per side until slightly golden. Remove from skillet.
  • Add shrimp to the skillet and cook for a couple of minutes until slightly pink. Remove from skillet and set aside.

Peanut Sauce:

  • In a small saucepan, combine all peanut sauce ingredients.
  • Heat just until the mixture begins to bubble, then cover and remove from heat.

Coconut Curry:

  • In a medium saucepan, heat olive oil, sesame oil, and crushed red pepper flakes over medium heat.
  • Add chopped onion, garlic, and ginger. Cook until the onion is translucent.
  • Add spices and water, stirring well.
  • Bring to a boil, then add coconut milk and return to a boil.
  • Reduce heat and simmer for about 20 minutes or until the sauce thickens.
  • Add julienned carrots, zucchini, and peas. Cook for another 10 minutes or until the carrots are tender.

Assemble Plates:

  • Divide the rice into 4 plates.
  • Evenly distribute the chicken and shrimp among the 4 plates.
  • Spoon the coconut curry over the chicken and shrimp.
  • Drizzle peanut sauce over the dish.
  • Top with crushed peanuts, sesame seeds (if desired), green onions, and flaked coconut.

Notes

  1. Prep Ahead: Cut and prepare all ingredients before you start cooking to streamline the process and ensure everything cooks evenly.
  2. Perfect Sauce Consistency: If your coconut curry sauce is too thick, add a bit more water or coconut milk until you reach your desired consistency.
  3. Extra Crunch: Toast the peanuts and coconut flakes before garnishing for an added layer of flavor and crunch.
 
Keyword Bang Bang chicken shrimp, Cheesecake Factory chicken shrimp, Copycat Bang Bang recipe, Homemade Bang Bang dish, How to make Cheesecake Factory Bang Bang Chicken and Shrimp?, Restaurant-style Bang Bang

Nutrition Facts:

Nutrition Value
Calories705 kcal
Carbohydrates50g
Protein16g
Fat53g
Cholesterol8mg
Sodium414mg 
Fiber5g
Sugar8g

Can I Use Frozen Shrimp and Chicken?

Can I Use Frozen Shrimp and Chicken?

Yes, you can use frozen shrimp and chicken. Just make sure to thaw them completely and pat them dry before cooking. This helps them cook evenly and get a nice golden crust.

How Do I Store Leftovers?

Store any leftovers in an airtight container in the refrigerator. They should be good for up to 3 days. When reheating, you can use the microwave or reheat gently on the stove to avoid overcooking the shrimp and chicken.

Can I Make the Peanut Sauce Ahead of Time?

Absolutely! You can make the peanut sauce up to a week in advance. Store it in an airtight container in the fridge. When you’re ready to use it, just reheat it gently on the stove or in the microwave until it’s warm and smooth.

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