Bang Bang Chicken and Shrimp Copycat Recipe: Crispy Cornflake Crunch With Creamy Peanut Sauce Rivers

This Bang Bang Chicken and Shrimp copycat recipe delivers the same addictive crunch and creamy peanut sauce you crave from your favorite restaurant—right in your own kitchen. 🔥 The secret lies in a perfect balance of crispy cornflake coating and rich, tangy peanut sauce that clings to every bite, transforming ordinary protein into something unforgettable.

The recipe starts with a foolproof marinade that tenderizes the chicken and shrimp while building deep, savory flavors. Then, a light batter and cornflake crust create that signature crispy exterior that shatters with every bite.

The sauce—creamy, slightly sweet, and packed with peanut butter—ties everything together with its signature tangy kick.

What makes this copycat version stand out is how closely it mimics the restaurant experience without requiring special equipment.

Whether you're frying for that classic crisp or baking for a lighter approach, the result is the same: juicy, tender protein coated in golden, crunchy cornflakes, all smothered in that irresistible sauce.

The best part? This recipe scales effortlessly for parties or meal prep, making it perfect for feeding a crowd or prepping ahead. Let’s get started on creating your own restaurant-quality dish at home.

Ingredients for bang bang chicken and shrimp copycat

These bold ingredients transform ordinary chicken and shrimp into restaurant-worthy crunch and creamy peanut sauce magic!

The peanut butter is non-negotiable—Creamy style (not chunky) is a must for that signature sauce texture. Kirkland Signature or Jif Natural are my go-tos, but any natural brand works. The cornflakes? Crush them lightly—not into powder, just enough to create that signature crunch. I grab the Kellogg’s brand at Target because it’s consistent, but any generic store brand does the trick. For the shrimp, frozen works perfectly—just thaw them in cold water first. The chicken? Boneless, skinless breasts cut into even pieces ensure perfect cooking every time.

No soy sauce? Coconut aminos make a great 1:1 swap, though the flavor will be slightly milder. Running low on honey? Maple syrup works in a pinch, but the sauce will have a deeper flavor. The garlic and ginger are where the magic happens—freshly grated makes all the difference, but if you’re in a rush, jarred minced garlic (like Garlic & Co.) is fine. For the frying oil, vegetable or canola are your best bets—they’ve got high smoke points. And if you’re avoiding gluten, use cornstarch instead of flour for the batter coating.

This sauce keeps for 1 week in the fridge, so make extra—it’s perfect for dipping or drizzling. The fried chicken and shrimp stay crispy for 2 days if stored in an airtight container (keep them separate to maintain crunch). For meal prep, freeze the coated protein before frying—just add 2-3 minutes to the cooking time when reheating. And trust me, leftovers taste even better the next day once the flavors meld!

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

Here's how to nail that perfect crunchy exterior and silky peanut sauce every time!

First, pound the 1.5 lb boneless chicken breast into even 1-inch pieces between two sheets of plastic wrap using a meat mallet. This ensures even cooking and maximum crispiness. While you're at it, peel and devein the 1.5 lb large shrimp, leaving the tails attached for presentation.

In a large bowl, combine the 2 cups cornflakes and 0.5 cup all-purpose flour. Pulse lightly in a food processor or crush by hand until you have a coarse, crumbly texture—not powdery, but not whole either. This will create that signature crunchy crust. Keep this mixture ready for the next step.

In a shallow dish, beat the 2 whole large eggs until frothy but not fully cooked. In another dish, mix 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp red chili flakes (if using) for your seasoning blend. This triple-coating method—cornflake crust, egg binder, and seasoning—is what creates that irresistible crunch and flavor.

Here's the thing—work quickly once you start coating. Dip each piece of chicken and shrimp first into the egg wash, letting any excess drip off, then coat thoroughly in the cornflake mixture. Press gently to adhere the crumbs. Place the coated proteins on a wire rack set over a baking sheet to keep them from steaming in their own juices. This step is crucial for that perfect crunch.

Heat 2 cups vegetable oil in a deep skillet or Dutch oven to 350°F. You'll want to maintain this temperature consistently—too hot and you'll burn the cornflakes, too cool and they'll turn greasy. Test the oil by dropping in a small piece of cornflake; it should sizzle and float immediately.

Working in batches to avoid overcrowding, carefully lower the coated chicken and shrimp into the hot oil. Fry for 3-4 minutes until the cornflake crust turns a deep, golden brown and the internal temperature reaches 165°F for chicken or 145°F for shrimp. Don't walk away—keep a close eye on them to prevent burning. Transfer to a paper towel-lined plate to drain excess oil.

In a saucepan, combine the 0.5 cup creamy peanut butter, 0.25 cup honey, 0.25 cup soy sauce, 0.25 cup rice vinegar, 4 cloves minced garlic, and 1 tbsp freshly grated ginger root. Stir over medium heat until the peanut butter melts completely and the sauce begins to simmer, about 3-4 minutes.

Here's where it gets amazing—simmer the sauce for 5-7 minutes until it thickens slightly but remains pourable. You want it glossy and smooth, not clumpy. If it thickens too much, whisk in 1-2 tablespoons of hot water to reach your desired consistency. Taste and adjust seasoning with a pinch more soy sauce for saltiness or honey for sweetness if needed. This sauce should be rich, tangy, and perfectly balanced.

Return the fried chicken and shrimp to the skillet with the peanut sauce, tossing gently to coat each piece thoroughly. Let it all sit together for 1-2 minutes so the sauce absorbs into the crunchy exterior. The contrast of temperatures will create that perfect sauce-to-crunch ratio.

Serve immediately over a bed of fresh greens or with steamed rice to soak up every last bit of that creamy peanut sauce. The combination of crispy cornflake-coated protein and velvety peanut sauce is what makes this dish so addictive. Don't forget the extra drizzle of sauce on top—it's the finishing touch that takes it from good to incredible!

Serving suggestions for this dish

Fresh Greens Base

Serve your bang bang chicken and shrimp over a bed of butter lettuce or baby spinach—the delicate leaves provide the perfect contrast to the crispy cornflake crust.

I like to toss 4 cups mixed greens with 1 tbsp sesame oil and 1 tsp rice vinegar for a light, refreshing base. The greens soak up the extra sauce beautifully while adding a fresh crunch. 🥗

Steamed Jasmine Rice

For a classic Asian-inspired presentation, pair your dish with steamed jasmine rice. Cook 1.5 cups uncooked rice (about 3 cups cooked) using a 1:1.5 rice-to-water ratio for perfect fluffy grains.

The rice acts as a neutral canvas that lets the bold flavors of the peanut sauce shine. I often add a pinch of salt while steaming to enhance the overall dish.

Crunchy Slaw Topping

Add a refreshing crunch with coleslaw mix tossed in a light dressing. Combine 3 cups shredded cabbage and carrots with 2 tbsp mayonnaise, 1 tbsp apple cider vinegar, and ½ tsp garlic powder.

The tangy, crisp slaw cuts through the richness of the peanut sauce and adds another layer of texture. Serve it on the side or sprinkle it over the top for extra flair.

Extra Sauce Drizzle

Never underestimate the power of the finishing drizzle! Warm up extra peanut sauce and generously drizzle it over the top of your plated dish. This not only enhances presentation but ensures every bite is packed with that signature creamy, tangy flavor.

I like to use a squeeze bottle for an even, elegant drizzle. 💛

Garnish Ideas

Elevate your plate with simple garnishes that add color and freshness. Sprinkle toasted sesame seeds or chopped green onions on top for a pop of color and subtle crunch.

A few cilantro leaves add a bright, herbaceous note that balances the richness. Keep it minimal—just enough to enhance without overpowering the star of the dish.

Meal Prep Serving

For meal prep, store the fried proteins and sauce separately in airtight containers. When ready to serve, toss everything together and reheat in a skillet over medium heat for 2-3 minutes until warmed through.

Serve with pre-cooked rice or store-bought greens for a quick, restaurant-quality meal. This method keeps the crunch intact and makes assembly a breeze. ✨

Frequently asked questions