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a bowl full of bang bang chicken and shrimp
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4.59 from 173 votes

Copycat Cheesecake Factory Bang Bang Chicken and Shrimp

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!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: bang bang chicken
Servings: 4
Calories: 703kcal


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

Peanut Sauce

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.

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.


Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 703kcal | Carbohydrates: 51g | Protein: 14g | Fat: 52g | Saturated Fat: 34g | Cholesterol: 6mg | Sodium: 414mg | Potassium: 721mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3125IU | Vitamin C: 18.2mg | Calcium: 97mg | Iron: 5.9mg