Bang Bang Chicken and Shrimp Copycat Recipe: Crispy Cornmeal Crust Meets Tangy Cream Cheese Magic

This bang bang chicken and shrimp copycat recipe delivers the same addictive combination of crispy cornmeal crust and tangy cream cheese sauce you crave from your favorite Asian restaurant—without the markup.

The secret lies in a foolproof double-dredging technique that creates a shatteringly crisp exterior while keeping the proteins juicy inside, paired with a sauce so rich and creamy it’ll have everyone asking for seconds.

What makes this recipe work is balancing simplicity with professional results. You’ll marinate both chicken and shrimp in a zesty blend of soy sauce, garlic, and ginger, then coat them in a cornmeal mixture that transforms into a golden, crunchy shell when fried.

The sauce—made with cream cheese, sriracha, and a touch of honey—is where the magic happens, delivering that signature sweet-spicy-tangy flavor that defines the dish.

By the time you plate this dish, you’ll have perfectly crispy proteins piled high with that velvety red sauce clinging to every bite. The contrast of textures—crunchy crust, tender meat, and creamy sauce—makes this one of those recipes that’s impossible to stop eating.

It’s the kind of meal that turns a casual dinner into a restaurant-quality experience, and it comes together in under 45 minutes.

Serve with steamed rice or fresh spring rolls to soak up every last drop of that irresistible sauce. The best part? This recipe scales effortlessly, whether you’re feeding a family or hosting a game-day gathering. Let’s get cooking—your taste buds won’t know the difference between this and the original.

Ingredients for bang bang chicken and shrimp copycat

Crispy, creamy, and packed with restaurant-quality flavor—just 15 ingredients stand between you and that addictive bang bang magic.

The shrimp and chicken need to be fresh and dry—pat them thoroughly before coating. Costco or Trader Joe's are great for shrimp (look for jumbo, 21/25 count), while the chicken thighs should have good marbling for juiciness. The cornmeal is non-negotiable—Bob's Red Mill or Maseca are my go-tos, but any fine grind works. Fresh ginger and garlic? Asian markets have the best prices and freshest stock. Don't skip the lime juice in the marinade—it brightens everything up.

No cornmeal? Crushed cornflakes work in a pinch (pulse them in a food processor), but the texture won't be quite as crispy. Short on sriracha? Substitute cayenne plus a splash of vinegar—just remember it'll be spicier. The cream cheese sauce needs to be smooth, so microwave the cream cheese 20 seconds to soften before mixing. For extra crunch, add 1 tbsp crushed peanuts to the cornmeal mix. The sauce keeps well in the fridge for 5 days, so make extra if you're serving a crowd.

This recipe reheats beautifully—just 5 minutes in a skillet with a splash of water to steam the sauce back together. Store the fried proteins separately from the sauce to keep that crispy crust. Freeze the sauce in ice cube trays for easy portioning later. The cornmeal mixture can be prepped 1 day ahead and stored in an airtight container. For serving, I always toast the sesame seeds in a dry pan for 30 seconds—worth the extra minute for that nutty aroma.

Step-by-step instructions for bang bang chicken and shrimp copycat recipe

Here's how to recreate that perfect balance of crispy cornmeal crust and tangy cream cheese sauce at home.

In a medium bowl, combine the 0.5 cup soy sauce, 1 tbsp honey, 2 tbsp lime juice, 6 cloves minced garlic, and 2 tbsp finely grated fresh ginger. Mix well until everything is fully incorporated. This marinade packs a punch with its sweet, tangy, and slightly spicy profile that will infuse both the chicken and shrimp.

Cut the 1.5 lb boneless chicken thighs into bite-sized pieces and add them to the marinade. Toss to coat completely, then cover and let them marinate for at least 30 minutes (up to 2 hours in the refrigerator for maximum flavor). For the shrimp, peel and devein the 1.5 lb large shrimp, leaving the tails on for presentation. Add the shrimp to a separate bowl and pour half of the remaining marinade over them. Toss gently to coat and let them marinate for 15-20 minutes—just enough time to absorb the flavors without overcooking.

In a shallow dish, combine the 1 cup all-purpose flour and 1 cup yellow cornmeal. Add the 1 tbsp freshly ground black pepper and mix thoroughly. This blend is what gives the dish its signature crispy texture. For extra flavor, you can lightly toast the cornmeal in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until it turns a deeper golden color and smells nutty. Let it cool before mixing with the flour.

Remove the chicken from the marinade, letting any excess drip off, and pat it dry with paper towels. This step is crucial—moisture in the coating will prevent it from crisping up properly. Working in batches, dredge each piece of chicken in the flour-cornmeal mixture, pressing gently to ensure an even coating. Transfer the coated chicken to a plate and set aside. Repeat the same process with the shrimp, being careful not to press too hard as they can break apart.

Fill a deep fryer or heavy pot with 3 cups vegetable oil and heat it to 350°F. Use a deep-fry thermometer to monitor the temperature—this is critical for achieving that perfect crispy texture without burning the exterior. Once the oil is hot, carefully add the coated chicken pieces in batches, frying for 4-5 minutes until they turn a deep golden brown and the coating is crispy. Remove the chicken with a slotted spoon and drain on a wire rack or paper towel-lined plate to remove excess oil.

Repeat the frying process with the shrimp, cooking them for 1-2 minutes until they turn pink and the coating is golden and crispy. Shrimp cook quickly, so keep a close eye on them to avoid overcooking. Once done, remove them from the oil and set aside with the chicken. The key here is to work in small batches to maintain the oil's temperature—dropping too many pieces in at once will cause the oil to cool and result in greasy, less crispy food.

In a medium saucepan, combine the 8 oz cream cheese, 0.25 cup sriracha, and the remaining marinade from the chicken and shrimp. Place the saucepan over medium heat and stir constantly with a whisk or silicone spatula until the cream cheese melts completely and the sauce becomes smooth. This should take about 3-5 minutes. The sauce should be thick but still pourable—if it's too thick, add a splash of water or a little more marinade to reach your desired consistency.

Once the sauce is smooth, taste and adjust the seasoning if needed. You might want to add a pinch more of the ground black pepper or a little extra lime juice to brighten the flavors. Keep the sauce warm over low heat while you prepare the rice and assemble the dish. The sauce should have a vibrant red hue from the sriracha and a creamy, slightly spicy tang that pairs perfectly with the crispy chicken and shrimp.

Cook the 2 cups white rice according to package instructions until tender and fluffy. Once the rice is ready, divide it among four plates. Spoon the crispy chicken and shrimp over the rice, arranging them evenly for a balanced presentation. Ladle the warm cream cheese sauce over the top, generously coating the chicken and shrimp. The sauce should glaze the protein beautifully, creating a mouthwatering sight as well as taste.

Garnish each serving with 1 tbsp toasted sesame seeds for a final touch of texture and aroma. Serve immediately while everything is hot and crispy. The contrast of the crunchy cornmeal crust, the creamy and spicy sauce, and the tender protein makes every bite of this dish incredibly satisfying. Enjoy with extra lime wedges on the side if you love that bright, tangy kick!

Troubleshooting this dish

Sauce Too Thin?

If your cream cheese sauce ends up too watery, it’s likely because the cream cheese didn’t melt completely or you added too much marinade. To fix it, whisk in 1 tbsp cornstarch mixed with 1 tsp cold water until thickened.

Simmer for 1-2 minutes until it reaches a glossy, clingy consistency. 🌡️

Protein Too Greasy?

The cornmeal crust can turn greasy if the oil isn’t hot enough or if you overcrowd the fryer. Keep the oil at a steady 350°F using a thermometer, and fry in small batches—no more than 4-5 pieces at a time.

Pat the proteins extra dry before coating to prevent moisture from steaming the crust.

Sauce Too Spicy?

If the sriracha heat overwhelms your taste buds, balance it with 1 tsp honey or ½ tsp sugar to mellow the burn. For a smoother texture, blend the sauce briefly with an immersion blender to break up any lumps. Taste as you go—adjust gradually to avoid overcompensating.

Crust Not Crispy?

Double-check your cornmeal-to-flour ratio—too much flour makes the crust dense. For extra crunch, add 1 tbsp crushed cornflakes to the coating mix. Fry at 375°F for 30 seconds longer to ensure a golden, shatterable crust.

Let the fried proteins rest on a wire rack for 2 minutes to drain excess oil.

Marinade Not Sticking?

If the marinade slips off during coating, the proteins are too wet. Pat them thoroughly with paper towels after marinating, and let them sit uncovered for 5 minutes to evaporate surface moisture. For shrimp, marinate for no longer than 20 minutes—over-marinating makes them rubbery.

Sauce Separating?

Cream cheese sauce can split if stirred too vigorously or if the heat is too high. Lower the heat to medium-low and whisk gently in a figure-eight motion. If it separates, whisk in 1 tsp cold water to re-emulsify.

For extra insurance, melt the cream cheese first in the microwave for 10 seconds before combining with other ingredients.

Frequently asked questions