Copycat Cheesecake Factory Bang Bang Chicken and Shrimp
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Copycat Cheesecake Factory Bang Bang Chicken and Shrimp – a replica of the popular Bang Bang Chicken and Shrimp, it’s out of this world delicious!
It’s bang bang chicken and shrimp magic right here.
One of my favorite dishes to order from Cheesecake factory is this dish right here, bang bang chicken and shrimp. But because I love to cook, I knew I had to take this challenge on and try and make this myself. While you may look at this dish and read the list of ingredients and may be tempted to run away, don’t get scared. I’ve broken it down into 4 easy steps, because you know me, I love quick and easy. I would never steer you wrong.
This is a special recipe, delicious coconut curry over a bed of shrimp and chicken and drizzled with an insanely yummy peanut sauce, well I’m in love. Well that’s as in love as one can be with food. But lucky me I still have leftovers in the fridge.
Yes I admit it, the list of ingredients is long, but a lot of the ingredients are spices, most of which you probably already have in your pantry.
Because this recipe is a bit labor intensive, I have broken it down for you into 4 easy steps. The first thing you should do is get the chicken and shrimp out of the way. Basically you just need to season them generously with salt and pepper then coat them in some cornstarch. Fry them in a little bit of oil on both sides until slightly golden and that’s all there is to this step. While the chicken and shrimp are cooking, you could get your veggies ready by julienning the zucchini and carrot.
If you really want to save on time, you could use store bought peanut sauce, however, it literally took me like 3 minutes to make this peanut sauce. You basically just dump all the peanut sauce ingredients into a small sauce pan and bring it to a boil. That’s it.
The coconut curry is where you’ll spend most of your time with but it’s so worth it. This coconut curry is money, I should bottle this and sell it, it’s that good. I could eat it just on it’s own.
And finally the last step is just assembling your plates and making them as pretty as you get them from the restaurant. I love this dish and I think it’s perfect for a weekend dinner or maybe even a Valentine’s Day dinner.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
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Copycat Cheesecake Factory Bang Bang Chicken and Shrimp
Prep: 20 mins
Cook: 40 mins
Total: 1 hr
Serves: 4
Copycat Cheesecake Factory Bang Bang Chicken and Shrimp - a replica of the popular Bang Bang Chicken and Shrimp, it's out of this world delicious!
Ingredients
Curry Coconut Sauce
- 1 tsp olive oil
- 1 tsp sesame oil
- 1/8 tsp red pepper flakes
- 2 cloves garlic minced
- 1 small onion chopped
- 1 tsp ginger minced
- 1/2 cup water
- 1/2 tsp cumin ground
- 1/2 tsp coriander ground
- 1 tsp paprika
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 1/4 tsp allspice
- 1/4 tsp turmeric
- 14 fl oz coconut milk (1 can)
- 1 medium carrot julienned
- 1 small zucchini julienned
- 1/2 cup peas frozen
Peanut Sauce
- 1/4 cup peanut butter creamy
- 2 tbsp water
- 1 tbsp sugar
- 1 tbsp soy sauce reduced salt
- 1 tsp rice vinegar
- 1 tsp lime juice
- 1/8 tsp red pepper flakes
Chicken and Shrimp
- 1 chicken breast cut into bite size pieces
- 10 medium shrimp shelled
- 1/4 cup cornstarch
- 2 tbsp vegetable oil
- 2 cups rice cooked
Garnish
- 1/2 cup flaked coconut toasted
- 1/4 cup peanuts chopped
- 2 green onions julienned or chopped
- sesame seeds optional
Instructions
Chicken and Shrimp
- Heat the 2 tbsp of vegetable oil in a large skillet. Season chicken pieces and shrimp generously with salt and pepper. Sprinkle the cornstarch over chicken and shrimp and toss, making sure each piece is fully coated in cornstarch. Add the coated chicken to the skillet and cook for a couple minutes per side, until slightly golden. Remove from skillet and add shrimp. Cook shrimp for a couple minutes until slightly pink and remove from skillet. Set aside.
Peanut Sauce
- To make the peanut sauce add all ingredients in a small sauce pan and heat just until the mixture begins to bubble; cover and remove pan from heat.
Coconut Curry
- In a medium sauce pan heat the olive oil, sesame oil and crushed red pepper flakes over medium heat. Add chopped onion, garlic and ginger and cook just until onion is translucent. Add spices and water and stir well. Bring to a boil, then add coconut milk and bring the mixture back up to a boil. Reduce heat and simmer for about 20 minutes or until sauce thickens. Add julienned carrots and zucchini, then peas. Cook for another 10 minutes or until carrots are tender.
Assemble plates
- Divide the rice into 4 plates. Add chicken and shrimp, dividing them equal among the 4 plates. Spoon the coconut curry over chicken and shrimp. Drizzle peanut sauce over the dice. Top with crushed peanuts, sesame seeds if desired, green onions and some of the flaked coconut.
Recipe Notes
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Calories: 703kcal (35%)Carbohydrates: 51g (17%)Protein: 14g (28%)Fat: 52g (80%)Saturated Fat: 34g (213%)Cholesterol: 6mg (2%)Sodium: 414mg (18%)Potassium: 721mg (21%)Fiber: 6g (25%)Sugar: 8g (9%)Vitamin A: 3125IU (63%)Vitamin C: 18.2mg (22%)Calcium: 97mg (10%)Iron: 5.9mg (33%)
Nutrition Facts
Copycat Cheesecake Factory Bang Bang Chicken and Shrimp
Amount Per Serving
Calories 703
Calories from Fat 468
% Daily Value*
Fat 52g80%
Saturated Fat 34g213%
Cholesterol 6mg2%
Sodium 414mg18%
Potassium 721mg21%
Carbohydrates 51g17%
Fiber 6g25%
Sugar 8g9%
Protein 14g28%
Vitamin A 3125IU63%
Vitamin C 18.2mg22%
Calcium 97mg10%
Iron 5.9mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe adapted from Top Secret Recipes
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Kelsey S. says
This recipe really is a true copycat. The order of operations is critical when making the curry sauce! Learned that my first time. It’s 5-stars untouched, but I added a little sugar my second time since the original dish had a sweetness that I loved. This is also great with rice noodles instead of rice. If you want to try that, 4 oz. of rice noodles was perfect for nice saucy noodles. I will never use store-bought curry paste again; this homemade spice blend is now my go-to.
Christie says
Is the coconut sweetened? Can’t wait to make this!
Jo Cooks Team 2 says
No, the coconut is not sweetened!
Preety says
So darn good
Preety says
Made this for our 7th Wedding Anniversary. It’s our go to dish at the restaurant. We had a great dinner at the comfort of our home with a bottle of champagne to celebrate. Thank you so much for sharing.
Joanna Cismaru says
My pleasure, so glad you enjoyed it!
Kathy says
Loved this!
Dave says
The recipe was great and the dish delicious. However, the peanut sauce never got to the point where it was able to be “drizzled” over the dish. Taste was great but texture remained thick, not pourable at all. There’s not much liquid in the recipe, is it possible some liquid is missing, maybe more water or coconut milk? Thank you!
Nicole Beaulieu says
You can always adjust the liquid to suit your preference. I would add some more coconut milk for extra flavor!
Ambsadr says
This recipe is spot on! I made it for Sunday dinner and everyone raves about it. I tripled the recipe because we enjoy this dish at CF.
In the end, I combined the peanut sauce with the coconut curry. I made a cornstarch slurry to thicken the sauce. Perfecto!
I will make this again, for sure.
Ginger says
Is there no curry in the coconut curry sauce?
Nicole Beaulieu says
The spice blend written in the sauce is homemade curry powder. Curry is not one ingredient- it’s a blend.
Sarah Ray says
This sauce is AMAZING😍 I love this dish at Cheesecake Factory, but hate spending $20 on it!! Now I can make it at home!!
*i did put like almost 1tsp of salt in the Curry sauce, really made the flavor pop!
Thank you for putting this together!!
Nicole Beaulieu says
I’m so glad you love the recipe!