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This bang bang chicken and shrimp copycat recipe delivers restaurant-quality crispy celery crowns and creamy herb swirls in a single pot—no takeout needed. 🔥 After years of perfecting the technique, I’ve cracked the code for achieving that signature crunch and velvety sauce at home.
The secret lies in a double-fry method that keeps the celery crowns crispy while the shrimp and chicken stay tender.
What makes this recipe special is the balance of textures and flavors: the crispy, golden celery crowns provide a satisfying crunch, while the creamy herb sauce ties everything together with its tangy, slightly sweet profile.
I’ve simplified the process so it’s achievable in a home kitchen without requiring specialized equipment. The one-pot approach also means less cleanup, making it perfect for a weeknight dinner that feels like a special occasion.
The result is a dish that’s as impressive as it is delicious—crispy, tender, and coated in that signature sauce. The shrimp and chicken absorb the flavors perfectly, while the celery crowns add a textural contrast that makes every bite exciting.
This recipe is designed to be adaptable, so you can adjust the ingredients to suit your preferences while keeping the authentic bang bang experience.
Pair it with a simple side of roasted vegetables or a fresh salad to round out the meal. The combination of crispy, creamy, and tender elements makes this dish a standout for any gathering or solo dinner. Let’s get started on creating this copycat masterpiece in your own kitchen.
Ingredients for bang bang chicken and shrimp copycat
Crispy celery crowns meet creamy, spicy sauce in this perfect one-pot copycat masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Large Shrimp 🦐 | 1 ½ lb | Peeled, deveined, tails on |
| Celery Stalks 🧅 | 4 whole | Cut into 3-inch lengths |
| All-Purpose Flour 🌾 | 1 ½ cups | For dredging celery crowns |
| Large Eggs 🥚 | 2 whole | Beaten for egg wash |
| Panko Breadcrumbs 🍞 | 1 cup | For extra crispiness |
| Vegetable Oil 🫒 | 3 cups | For frying (or peanut oil) |
| Mayonnaise 🥫 | 1 cup | Full-fat preferred |
| Sriracha Sauce 🌶️ | ½ cup | Adjust for heat preference |
| Soy Sauce 🍶 | ¼ cup | Low-sodium preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced for sauce |
| Fresh Ginger 🌿 | 1 tbsp | Grated, fresh preferred |
| Honey 🍯 | 1 tbsp | For sauce sweetness |
| Lime Juice 🍋 | 2 tbsp | Freshly squeezed |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Green Onions 🧅 | 3 whole | Chopped, for garnish |
The celery is the star here—thick, sturdy stalks hold up best during frying. Look for bright green, firm celery at the grocery store, avoiding any with brown spots or wilted leaves. Trader Joe's and Whole Foods often carry the freshest, but regular supermarket celery works too. For the chicken and shrimp, freshness matters most—buy shrimp the day you cook or freeze it first. Chicken thighs stay juicier than breasts for this dish, so don't swap unless you're comfortable with drier results. Prep everything ahead: cut celery, measure flour, beat eggs—this recipe moves fast once you start frying.
No panko? Regular breadcrumbs work in a pinch, but they won't be as crispy. Short on sriracha? Mix cayenne with mayo for heat, or use less and add extra soy sauce for depth. The sauce needs that perfect balance—taste as you go. If it's too thick, add a splash of water; too thin, simmer longer. Fresh ginger is ideal, but powdered works at half the amount. For the celery frying, double-fry is key: first fry makes them tender, second fry creates that signature crunch. Don't skip either step, or you'll lose that restaurant-quality texture.
This dish reheats beautifully—just warm through in a skillet with a splash of oil. Store leftovers in an airtight container for up to 3 days, though the celery crowns lose crispiness after day one. For best results, make the sauce ahead and store separately—reheat gently before tossing with the fried components. The sauce keeps 5 days refrigerated or 3 months frozen. Garnish with green onions right before serving—they add freshness that wilts when stored. Double the batch if you're feeding a crowd; the components keep well for easy assembly later.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this trick—just toss the chicken, shrimp, and celery in one skillet, coat them in that flour-egg mix, and let the sauce do the work. No fancy equipment, no stress, just hands-off crisping while you stir the sauce. (Yes, even on a Tuesday night.)
- Crispy-Creamy Obsession: That perfect crunch from the flour coating gives way to a tangy, slightly sweet sauce that clings to every bite. The shrimp stays juicy while the chicken stays tender—no dry, sad bites here. Honestly, my kids pick out the shrimp first, but I don’t blame them.
- Meal Prep MVP: Double the batch, store it in the fridge, and reheat it for lunch the next day—still tastes fresh. Or freeze half for when you’re too tired to cook. It’s my go-to for game days, potlucks, or just lazy Sundays when you want something hearty without the fuss.
- Budget-Friendly Flex: Chicken thighs and shrimp stretch further than you’d think, and the celery adds crunch without breaking the bank. Between us, this recipe feeds four for under $20, and the leftovers? Even better the next day. Not the prettiest, but the taste makes up for it every time.
Step-by-step instructions for crispy celery crowns over creamy herb swirls
Here's how to recreate that perfect balance of crispy, spicy, and creamy in one satisfying dish.
👨🍳 Step 1: Prepare the Celery Crowns and Chicken
Start by cutting the 4 whole celery stalks into 3-inch lengths, leaving the leafy tops intact. These will become your crispy "crowns." In a shallow bowl, combine the 1.5 cups all-purpose flour, 1.5 tsp salt, and 0.5 tsp black pepper. Set aside.
Cut the 1.5 lb boneless, skinless chicken thighs into 1-inch pieces. In another bowl, beat the 2 whole large eggs until just combined. In a third bowl, mix the 1 cup panko breadcrumbs with 1 tbsp chopped green onions (from the 3 whole green onions, finely chopped).
🍳 Step 2: Bread and Fry the Celery Crowns
Working in batches, dredge each celery stalk through the flour mixture, shaking off any excess. Dip in the beaten eggs, letting excess drip off, then coat thoroughly in the panko mixture. Press gently to help the crumbs adhere.
Heat 1 inch of vegetable oil in a deep skillet to 350°F (use a thermometer for accuracy). Fry the celery crowns in batches for 3-4 minutes until golden brown and crispy. Remove with tongs and drain on paper towels. Keep warm in a 200°F oven while you prepare the chicken.
🍳 Step 3: Bread and Cook the Chicken and Shrimp
Repeat the breading process with the chicken pieces, coating them in flour, egg, and panko mixture. In the same oil (now at 375°F), fry the chicken for 5-6 minutes until golden and cooked through (internal temperature should reach 165°F). Remove and set aside.
Pat the 1.5 lb large shrimp dry and bread them the same way. Fry for 1-2 minutes per side until pink and opaque. Drain on paper towels and keep warm with the chicken.
🥘 Step 4: Make the Creamy Sriracha Swirl Sauce
In a separate saucepan, combine the 1 cup mayonnaise, 0.5 cup sriracha sauce, 0.25 cup soy sauce, 1 tbsp honey, 2 tbsp lime juice, 4 cloves minced garlic, and 1 tbsp grated fresh ginger. Cook over low heat for 3-4 minutes, stirring constantly until just warmed through (don't boil or the mayo will separate). Remove from heat and set aside.
🥘 Step 5: Assemble and Serve
In a large serving bowl, arrange the crispy celery crowns upright. Spoon the warm sauce over them, letting it cascade down the sides. Add the chicken and shrimp around the celery, drizzling any remaining sauce over the top. Garnish with the remaining chopped green onions. Serve immediately while everything is crispy and warm.
Pro Tips For Making Bang Bang Chicken And Shrimp Copycat
- PAT DRY THE SHRIMP: I learned this the hard way—wet shrimp steam instead of sear. Toss them in paper towels and press gently before dredging. The crust sticks way better when they’re dry, and you won’t end up with sad, soggy shrimp.
- CUT CHICKEN THIN: Pound those thighs to an even ½-inch thickness—thicker pieces stay undercooked while thinner ones burn. Use a meat mallet or roll them between two sheets of plastic wrap for cleaner edges.
- SKIP THE CROWDED PAN: Overlapping chicken and shrimp in the skillet? That’s how you get greasy, uneven cooking. Work in batches if needed—your future self will thank you for golden, crispy protein instead of a greasy mess.
- REST THE BREADING: Let the floured shrimp and chicken sit for 5 minutes before frying. This gives the flour time to cling properly, so you’re not fighting loose crumbs in the pan. (Yes, even if you’re impatient like me.)
Storing and reheating this bang bang chicken and shrimp copycat
Refrigerator Storage
Store leftovers in an airtight container with the celery crowns on top (they'll lose crispiness fastest) and the chicken/shrimp below. Keep refrigerated for up to 3 days, though I recommend eating within 2 days for best texture.
The sauce stays fresh for 5 days if stored separately—just reheat gently before using. 🧊
Freezer Prep Tips
Freeze components separately for maximum quality. Package the sauce in a freezer-safe bag (it lasts 3 months), and store the fried items in a single layer on a tray before transferring to a bag.
Label everything with dates—celery crowns freeze best for 1 month, while chicken and shrimp hold up for 2 months. Thaw overnight in the fridge before reheating. ❄️
Reheating Perfection
For crispy results, reheat fried items in a skillet over medium heat with 1 tbsp vegetable oil for 2-3 minutes until golden. The sauce can be warmed in the microwave for 30 seconds, then stirred until smooth.
If the sauce separates, whisk in 1 tsp cold water to restore creaminess. Serve immediately after reheating for that restaurant-style crunch. 🔥
Make-Ahead Sauce
Make the sauce 1 day ahead—it actually tastes better after flavors meld! Store it in the fridge and give it a quick stir before using. For extra flavor, add 1 tsp fish sauce when reheating.
I like to double the batch and freeze half for future meals. The sauce's tangy-sweet balance only improves with time. 💡
Reviving Crispiness
If your celery crowns lose their crunch, don't toss them! Toss with 1 tbsp panko and 1 tsp melted butter, then broil for 2-3 minutes until golden again.
This works for chicken too—just broil for 1 minute per side. A quick broil brings back that satisfying texture without extra frying. 🌟
Serving Leftovers
Use leftover components for creative meals. Toss fried chicken with the sauce for a quick Bang Bang bowl over rice, or serve shrimp on toasted baguette slices with extra sauce.
The celery crowns make great crunchy toppings for soups or salads too. Get creative—there's no wrong way to enjoy these leftovers! 🍽️
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
You can try, but thighs stay juicier during frying. Chicken breasts will dry out faster—if you use them, cut them into ½-inch thick slices and fry for just 3-4 minutes until 165°F internal temp. For extra moisture, marinate breasts in 1 tbsp soy sauce + 1 tbsp honey for 30 minutes before breading.
How do I adjust the spice level?
Start with ¼ cup sriracha for mild heat, then increase to ½ cup for classic spice. For extra kick, add ½ tsp cayenne pepper to the sauce or serve with hot sauce on the side. If using store-bought sriracha with seeds, remove them for milder flavor.
What's the best oil for frying?
Use vegetable or peanut oil—they have high smoke points (400°F+) and neutral flavors. Avoid olive oil (low smoke point) or butter (burns easily). For extra crispiness, use ½ vegetable, ½ peanut oil. Keep oil at 350°F-375°F—too hot burns the coating, too cool makes it greasy.
Can I make this without deep frying?
Yes! For an oven-baked version, toss celery and protein in 2 tbsp oil + 1 tsp cornstarch, then bake at 425°F for 15-20 minutes until crispy. The sauce stays the same. Air fryer works too—coat ingredients in oil and bake at 375°F for 8-10 minutes, shaking halfway. Texture won't be identical but still delicious!
Why did my celery crowns turn out soggy?
Soggy celery usually means undercooked first fry or overcrowding the pan. For perfect results: first fry at 350°F for 3-4 minutes until golden, then second fry at 375°F for 1-2 minutes. Fry in small batches—overcrowding lowers oil temp and steams the celery instead of frying. Keep oil hot between batches!