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This Bang Bang Chicken and Shrimp copycat recipe delivers the same fiery, creamy sauce and crispy proteins you crave from your favorite restaurant—right in your kitchen. The secret lies in a foil-sealed sauce that keeps the chicken and shrimp perfectly coated in that signature spicy, tangy, and slightly sweet glaze.
I’ve perfected the balance of heat and creaminess, ensuring every bite is addictive without overwhelming your taste buds.
The technique is straightforward but critical: crispy proteins (whether fried or air-fried) tossed in a sauce that’s a mix of mayo, sriracha, honey, and garlic, then sealed in foil to let the flavors meld.
This method guarantees the sauce stays sticky and flavorful, not watery or bland. The result? Juicy, tender shrimp and chicken with a crispy exterior, all drenched in that irresistible Bang Bang sauce.
What makes this recipe stand out is the foil-sealing trick, which locks in moisture and intensifies the flavors as the proteins steam in their own sauce. No fancy equipment needed—just a skillet, foil, and a few pantry staples.
The sauce is easy to adjust for spice levels, so you can dial it up or down to your preference.
Serve with classic sides like coleslaw, fries, or rice to complete the meal. This copycat version is restaurant-quality, but with the flexibility to make it at home—foolproof, flavorful, and ready in under 30 minutes. Let’s get cooking!
Ingredients for bang bang chicken and shrimp copycat
Crispy proteins and a sticky, spicy sauce sealed in foil for restaurant-quality flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Large Shrimp 🦐 | 1 ½ lb | Peeled, deveined, tails on |
| Mayonnaise 🥫 | ½ cup | Duck or avocado mayo preferred |
| Sriracha Sauce 🌶️ | ¼ cup | Adjust for heat preference |
| Honey 🍯 | ¼ cup | Wildflower preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Lime Juice 🍋 | ¼ cup | Freshly squeezed |
| Soy Sauce 🥢 | 2 tbsp | Low-sodium preferred |
| Vegetable Oil 🫒 | ½ cup | For frying |
| Aluminum Foil 📄 | 1 sheet | Heavy-duty preferred |
| Cornstarch 🌾 | 1 tbsp | For crispy coating |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Green Onions 🧅 | ¼ cup | Sliced, for garnish |
The proteins make or break this dish. Chicken thighs stay juicier than breasts, while large shrimp (16/20 count) hold up best to the foil-sealing process. Grab frozen shrimp at Trader Joe's for convenience—they're already peeled and deveined. For the chicken, bone-in thighs add flavor, but boneless works too. Pat everything dry before cooking—moisture is the enemy of crispiness. The mayo matters here: Duck or avocado mayo adds richness without overpowering the spicy notes.
No sriracha? Mix hot sauce with a pinch of sugar for tang. Short on honey? Maple syrup works 1:1. The garlic can be roasted for a deeper flavor—wrap whole cloves in foil with the proteins during cooking. For extra crispiness, toss the proteins in cornstarch instead of flour before frying. The foil-sealing trick is non-negotiable—it's what locks in that signature sticky sauce. If you're air-frying, use parchment-lined trays to prevent sticking. The lime juice needs to be fresh; bottled just won't cut it here.
This reheats beautifully—5 minutes in the oven at 350°F restores the crisp. Keeps 3 days in the fridge, though the sauce gets thinner with time. For meal prep, store components separately: proteins in one container, sauce in another. Toss together before serving. Garnish with green onions and extra sriracha right before eating—flavor peaks fresh. Double the recipe? Just use two sheets of foil and a larger skillet.
Why You'll Love This Recipe
- Fewer Messy Steps: I swear by this recipe because it’s basically three ingredients tossed together—mayo, sriracha, honey—and a quick sear. No chopping, no simmering, just toss, coat, and bake. Even my husband (who burns toast) can handle it.
- Sweet-Spicy Magic: That perfect balance of sticky-sweet honey and fiery sriracha? It’s addictive. The shrimp soak up the sauce like a sponge, while the chicken stays juicy with just a hint of crisp. Honestly, I’ll take this over takeout any day.
- Lunchbox Hero: Pack it cold for work or reheat it for dinner—this holds up way better than most takeout. The sauce doesn’t get soggy, and the shrimp stays plump. (Yes, even on a Tuesday night when you’re too tired to think.)
- Budget-Friendly Feast: Chicken thighs and shrimp stretch further than you’d think, and the sauce costs pennies. I’ve fed four people for under $15, and they always ask for seconds. Not the prettiest, but the taste makes up for it—every time.
Step-by-step instructions for Bang Bang chicken and shrimp
Here's how to recreate that legendary restaurant sauce at home—spicy, creamy, and perfectly balanced.
Prep the Protein for Maximum Crispiness
Cut the 1.5 lb boneless chicken thighs into 1-inch pieces and pat them completely dry with paper towels. The drier the surface, the better the sear. In a bowl, toss the chicken with 1.5 teaspoons salt, 0.5 teaspoon black pepper, and 1 tablespoon cornstarch until evenly coated. This creates a crispy barrier that locks in juices during cooking.
For the 1.5 lb large shrimp, peel and devein them, leaving the tails intact for presentation. Toss the shrimp with the same cornstarch mixture—this ensures they develop that signature crispy exterior while staying tender inside. Let both proteins sit at room temperature for 15 minutes before cooking. This equalizes their temperature, ensuring even cooking throughout.
Create the Foil-Sealed Sauce Mixture
In a medium bowl, whisk together the 0.5 cup mayonnaise, 0.25 cup Sriracha sauce, 0.25 cup honey, 2 tablespoons soy sauce, 0.25 cup lime juice, and the 4 minced garlic cloves. The sauce should be thick but pourable—if it's too stiff, add 1 teaspoon water to loosen it. Taste and adjust the balance: more lime for brightness, more honey for sweetness, or more Sriracha for heat.
Here's the secret: the foil-sealed method keeps the sauce from drying out while cooking. Divide the sauce evenly among 4 pieces of heavy-duty aluminum foil, each about 12 inches square. You'll need enough foil to completely seal each portion of protein with sauce later.
Sear the Protein for Depth of Flavor
Heat 0.5 cup vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches, cook the chicken pieces for 3-4 minutes per side until golden brown and cooked through to 165°F internally. Transfer to a plate and set aside. Repeat with the shrimp, cooking for 1-2 minutes per side until they turn pink and opaque.
Don't skip this step—the sear builds flavor that carries through the sauce. If the oil smokes excessively, reduce the heat slightly. You want a gentle sizzle, not a raging fire. The shrimp should cook quickly, so have a timer ready to avoid overcooking.
Assemble and Seal for Perfect Texture
Divide the seared chicken and shrimp evenly among the 4 foil pieces. Spoon about 2 tablespoons of the sauce over each protein portion, then fold the foil into tight, airtight packets. The key is to eliminate all air pockets—press out excess air before sealing completely. This creates a steam chamber that keeps the sauce creamy and the protein tender.
Place the sealed packets on a baking sheet and bake at 375°F for 12-15 minutes. The foil traps steam, which infuses the protein with sauce flavor while preventing it from drying out. Check for doneness by carefully opening one packet—sauce should be thickened but still creamy, and chicken should reach 165°F.
Finish and Garnish for Restaurant Quality
Remove the packets from the oven and let them rest for 5 minutes. Open carefully—hot steam will escape. Stir the contents gently to combine, then transfer to serving plates. Garnish immediately with 0.25 cup sliced green onions for freshness and color. Serve with extra sauce on the side if desired.
The result should be tender, juicy protein coated in a glossy, spicy-creamy sauce with perfect texture. Each bite delivers that signature bang bang flavor—creamy from the mayo, heat from the Sriracha, sweetness from the honey, and umami from the soy sauce. The foil-sealed method ensures the sauce doesn't separate or dry out, just like your favorite restaurant version.
Pro Tips For Making Bang Bang Chicken And Shrimp Copycat
- CRISP THE SHRIMP FIRST: Shrimp cook in seconds—toss them in a screaming-hot pan with a drizzle of oil for 30 seconds per side until they curl. Then pull them out and let them rest on a wire rack. I learned this the hard way: overcooking turns them rubbery, and undercooking means sad, gray shrimp in your sauce. Do this step before the chicken, so you’re not juggling two pans.
- SALT THE CHICKEN LONG BEFORE COOKING: Chicken thighs need time to absorb salt—at least 30 minutes, but overnight is better if you’re planning ahead. Pat them very dry first, then hit every surface with kosher salt. Wet heat (like the sauce) will turn out-of-season chicken bland, and nobody wants that. (Yes, even if you’re impatient like me.)
- WHISK THE SAUCE THIN: The sauce should coat the back of a spoon but still cling—too thick, and it’ll clump; too thin, and it’ll slide off. Start with equal parts mayo and sriracha, then drizzle in honey until it’s smooth enough to drizzle. I used to eyeball it and end up with a gloppy mess. A whisk (or immersion blender) makes this foolproof.
- REST THE CHICKEN UNDER FOIL: Pull the chicken out of the pan when it’s almost done—165°F internal temp—and tent it loosely with foil for 5 minutes. This lets the juices redistribute instead of leaking out when you slice. I skipped this once and got dry, stringy meat. Your future self will thank you.
Storing and reheating this bang bang chicken and shrimp copycat
Fridge Storage
Store the cooked proteins and sauce separately in airtight containers—this prevents sogginess and keeps the sauce from thinning. The proteins stay fresh for 3 days in the fridge, while the sauce lasts 4 days if sealed tightly.
I always use glass containers with snap-on lids to avoid absorbing odors. Keep the sauce in a smaller container so it doesn’t overwhelm the proteins with moisture. 🥫
Freezer Prep
For longer storage, freeze the proteins and sauce separately in single-serving portions. Use quart-sized freezer bags with 1 inch of headspace to prevent freezer burn. Label with the date—both components keep for up to 2 months.
The sauce freezes beautifully, though it may separate slightly; just whisk vigorously before reheating. 🧊
Reheating Proteins
For crispy results, reheat the proteins in a skillet over medium heat for 3-4 minutes with 1 teaspoon oil to restore that crispy exterior. Alternatively, bake at 350°F for 5 minutes—this keeps the sauce clinging to the proteins without drying them out.
Avoid microwaving; it turns the sauce watery and ruins the texture. 🔥
Reviving the Sauce
Thawed sauce may thicken slightly—simmer it gently for 2-3 minutes to restore consistency. If it’s too thin, whisk in ½ teaspoon cornstarch mixed with 1 teaspoon water. For extra richness, add 1 teaspoon mayo before serving.
I always reheat the sauce separately and toss it with the proteins just before eating to keep everything fresh. ✨
Meal Prep Tips
Double the recipe and freeze half for lazy weeknights. Store components in stackable glass containers to save fridge space. When reheating, add 1 tablespoon extra sauce to compensate for any moisture loss. Garnish with green onions and sesame seeds right before serving—this adds freshness and makes it feel restaurant-worthy. 💫
Nutrition facts
Frequently asked questions
Can I make this with chicken breast instead of thighs?
You can try, but thighs stay juicier and more tender with the foil-sealing method. Chicken breast tends to dry out when baked in sauce. If you must use breast, cut it 1/4-inch thick, pound it gently, and reduce baking time to 10 minutes to avoid overcooking.
How do I adjust the spice level for kids or sensitive eaters?
Start by reducing sriracha to 1 tablespoon instead of 1/4 cup, then add more honey (1-2 extra tablespoons) to balance. For milder heat, swap sriracha with mild hot sauce or a pinch of cayenne. Always taste the sauce before combining with proteins.
What's the best way to cook this without deep-frying?
Use an air fryer! Toss proteins in cornstarch and air-fry at 400°F for 8-10 minutes, shaking halfway. After searing in the air fryer, proceed with the foil-sealing method. For extra crispiness, spray with oil before air-frying. The sauce will still cling perfectly.
Why did my sauce separate when I reheated it?
This happens when proteins release moisture during reheating. Always reheat sauce separately over low heat and whisk constantly. For extra stability, stir in 1 teaspoon mayo when reheating. The foil-sealing method minimizes this, but separated sauce can always be fixed with a quick whisk.
Can I use frozen shrimp instead of fresh?
Thaw shrimp in the fridge overnight, then pat completely dry before coating. Frozen shrimp works perfectly—just avoid thawing at room temperature. For extra crispiness, toss thawed shrimp in 1 extra tablespoon cornstarch before cooking.