Bang Bang Chicken and Shrimp Copycat Recipe: Crispy Parmesan Crunch With Creamy Coconut Gravy

The Bang Bang Chicken and Shrimp copycat recipe delivers that signature crispy parmesan crunch and creamy coconut gravy you crave—without the restaurant price tag. 🔥 I’ve perfected the technique for achieving that addictive texture on both chicken and shrimp, so every bite is packed with flavor and crunch.

The secret lies in the breading method and sauce balance, which we’ll tackle step by step. This dish is all about contrast: the crispy parmesan crust gives way to tender protein, while the creamy coconut gravy ties everything together with a perfect blend of spice and sweetness.

The best part? It’s easier to make at home than you think, with a foolproof process that ensures restaurant-quality results every time. Whether you’re feeding a crowd or treating yourself, this recipe is a game-changer.

The proteins get coated in a light, airy batter before being flash-fried to golden perfection, while the sauce simmers down to a velvety consistency that clings to every bite.

The combination of heat, crunch, and creaminess makes this dish impossible to resist—ideal for game day, dinner parties, or a cozy night in. Trust me, once you try this version, you’ll never go back to the original.

Pair it with steamed rice or roasted vegetables to round out the meal, and don’t forget the extra sauce for dipping. Let’s get cooking!

Ingredients for bang bang chicken and shrimp copycat

Crispy proteins, creamy sauce, and bold flavors—here's what you need to nail this copycat hit.

The shrimp and chicken should be similar-sized pieces for even cooking. Frozen shrimp works great—just thaw and pat dry. For the Parmesan, grate it yourself—pre-shredded gets clumpy. The cornstarch is key for that signature crunch, so don't skip it. I grab my coconut milk from Trader Joe's—their full-fat can gives the best sauce texture. If you can't find it, Thai Kitchen brand is a solid backup. The sriracha should be the good stuff—Huy Fong is my go-to, but any brand with bold flavor works.

No full-fat mayo? Greek yogurt works in a pinch, though the sauce won't be quite as rich. Short on sriracha? Mix hot sauce with a pinch of sugar to mimic the balance. The soy sauce adds depth, but if you're gluten-free, coconut aminos is a great swap. Fresh ginger gives that signature zing—pre-grated jars work if you're in a hurry, but fresh is always better. For the breading, I like to mix the cornstarch with the flour for extra crispiness. The proteins should be completely dry before dipping in the batter—pat them thoroughly with paper towels.

The fried proteins stay crispy for about 15 minutes if kept warm in a 200°F oven. The sauce can be made a day ahead and reheated gently—it actually tastes better after flavors meld. Store leftovers in the fridge for 3 days, or freeze the sauce and proteins separately for 2 months. I always make extra sauce because it disappears fast for dipping. The fried proteins reheat best in a skillet with a splash of oil to restore crispiness.

Step-by-step instructions for crispy Parmesan chicken and shrimp

Here's how to nail that signature crunch and creamy sauce every time.

Cut the 1.5 lb boneless, skinless chicken breast into 1-inch bite-sized pieces—uniform size ensures even cooking. Peel and devein the 1.5 lb large shrimp, leaving the tails intact for presentation. Pat both proteins completely dry with paper towels; any moisture will prevent that perfect crispy crust.

In a shallow bowl, whisk together the 1 cup all-purpose flour, 1 cup freshly grated Parmesan cheese, 0.5 cup cornstarch, 1.5 tsp salt, and 0.5 tsp black pepper. This dry mix creates the signature crunchy coating. I like to press the flour mixture gently onto the chicken and shrimp pieces to ensure full coverage.

In another shallow bowl, beat the 2 whole large eggs until frothy. Dip each piece of chicken and shrimp first into the egg wash, letting excess drip off, then immediately coat thoroughly in the flour mixture. Place the coated pieces on a wire rack set over a baking sheet to keep them separate and crispy.

Heat 3 cups vegetable oil in a deep skillet to 350°F—use a thermometer to monitor this carefully. Fry the chicken and shrimp in batches (don't overcrowd!) for 3-4 minutes until golden brown and crispy. Drain on a wire rack over paper towels to remove excess oil. The key here is high heat and quick cooking—this prevents soggy coating and ensures that perfect crunch.

While the proteins fry, combine the 13.5 oz full-fat coconut milk, 0.5 cup Sriracha sauce, 0.5 cup mayonnaise, 2 tbsp soy sauce, 4 minced garlic cloves, and 2 tbsp grated fresh ginger in a saucepan. Bring to a gentle simmer over medium heat, stirring frequently to prevent scorching.

Let the sauce reduce for 5-7 minutes until it thickens slightly and coats the back of a spoon. The Sriracha and ginger will infuse the coconut milk with bright, spicy depth. Taste and adjust seasoning—you might want to add a pinch more salt or a dash of black pepper to balance the flavors. This sauce should be silky smooth, not chunky.

Return the fried chicken and shrimp to the skillet with the sauce, tossing gently to coat everything evenly. Let it simmer together for 2-3 minutes so the proteins absorb the creamy, spicy sauce. The residual heat will help the sauce cling to the crispy coating.

Serve immediately over steamed jasmine rice or buttered noodles—the contrast of warm rice and crispy, saucy protein is what makes this dish so addictive. Garnish with extra grated Parmesan if you're feeling fancy, but honestly, the combination of crispy, creamy, and spicy is already irresistible on its own.

Wine and beer pairings for bang bang chicken and shrimp copycat

Spicy-Sweet Balance

The creamy coconut gravy in this dish is all about balancing heat and sweetness, which makes it a perfect match for wines and beers that complement those flavors.

I always reach for a dry Riesling—its crisp acidity cuts through the richness of the coconut and mayo while standing up to the Sriracha. A Pinot Noir with its bright red fruit notes also works beautifully, especially if you prefer a slightly earthier pairing. 🍷

Coconut-Friendly Options

Since coconut milk is the base of the sauce, tropical-inspired drinks pair wonderfully. A Hawaiian-style lager like Red Stripe brings out the coconut's natural sweetness without overpowering the spice.

For something lighter, try a Mexican lager such as Modelo Especial—its clean, refreshing profile balances the dish's bold flavors perfectly. 🍺

Bold Beer for Spice Lovers

If you love the heat from the Sriracha, a wheat beer with citrus notes can be a game-changer. I often opt for a Belgian witbier like Hoegaarden—the coriander and orange peel flavors enhance the ginger and garlic in the sauce.

For a bolder option, a light IPA with hints of pineapple or mango adds a fun contrast to the spicy-sweet profile. 🌶️

Non-Alcoholic Pairings

Don’t have wine or beer on hand? No problem! A sparkling limeade with fresh mint and a splash of coconut water mimics the dish’s tropical vibes. For something more substantial, a ginger beer with a squeeze of lime enhances the ginger and spice in the sauce.

Even a cold brewed iced tea with a touch of honey can complement the flavors beautifully. 💛

Bonus: Garnish Matters

When pairing, don’t forget the garnishes. A sprinkle of fresh cilantro or green onions on top of your drink can bridge the gap between the dish and beverage. The herbs add a freshness that ties everything together, making every bite and sip feel intentional. 🌿

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