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
Curry Coconut Sauce
- 1 teaspoon olive oil
- 1 teaspoon sesame oil
- 1/8 teaspoon red pepper flakes
- 2 cloves garlic minced
- 1 small onion chopped
- 1 teaspoon ginger minced
- 1/2 cup water
- 1/2 teaspoon cumin ground
- 1/2 teaspoon coriander ground
- 1 teaspoon paprika
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- 1/4 teaspoon allspice
- 1/4 teaspoon turmeric
- 14 fluid ounce coconut milk (1 can)
- 1 medium carrot julienned
- 1 small zucchini julienned
- 1/2 cup peas frozen
Chicken and Shrimp
- 1 chicken breast cut into bite size pieces
- 10 medium shrimp shelled
- 1/4 cup cornstarch
- 2 tablespoon vegetable oil
- 2 cups rice cooked
- 1/2 cup flaked coconut toasted
- 1/4 cup peanuts chopped
- 2 green onions julienned or chopped
- sesame seeds optional
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.
- 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.
- 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.
- 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 adapted from Top Secret Recipes
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