Bang Bang Chicken and Shrimp Copycat Recipe: Buttermilk-Battered Crunch With Spicy Coconut Glaze

This Bang Bang Chicken and Shrimp copycat recipe delivers the same addictive crunch and spicy-sweet glaze that made it a restaurant sensation. The secret lies in buttermilk-battered proteins that stay crispy, paired with a coconut glaze that balances heat and richness—exactly like the original, but made in your home kitchen.

I've tested countless variations to perfect the texture and flavor balance, so you don't have to guess what works.

The magic happens in two key steps: first, marinating the chicken and shrimp in a tangy buttermilk mixture that creates that signature crispy exterior, then coating them in a light cornstarch batter for extra crunch.

The spicy coconut glaze, made with just five ingredients, caramelizes beautifully when tossed with the cooked proteins, creating pockets of sweet heat that disappear too quickly. What you'll end up with is restaurant-quality crunch and flavor that's impossible to resist.

This recipe serves four and comes together in about 45 minutes—perfect for weeknight dinners or game day gatherings. The buttermilk marinade works its magic while you prep other sides, and the glaze can be made ahead, giving you more time to focus on presentation.

Serve with crispy fries or over rice to soak up every last drop of that addictive sauce.

Pro tip: Adjust the heat level by adding more or less cayenne to the glaze—this is where you can customize it to your family's spice preferences. The shrimp cooks in just minutes, while the chicken needs a few extra for perfect doneness.

Trust me, once you try this version, you'll never go back to the restaurant copy again.

Ingredients for bang bang chicken and shrimp copycat

Buttermilk-battered proteins meet addictive coconut glaze—this copycat recipe delivers restaurant magic at home.

The shrimp and chicken are the stars—boneless, skinless thighs hold up best to the buttermilk marinade (no dryness here). Large shrimp (16/20 count) cook faster and stay plump. Grab full-fat buttermilk from the dairy case—it's worth the extra few cents for that rich flavor. For the coconut milk, store-brand cans work just as well as premium brands, but make sure it's full-fat. The Sriracha should be the hot kind, not the mild—this is where the signature heat comes from. I always grab Honey Tree honey for its smooth caramelization, but any good-quality honey works.

No buttermilk? Mix 1 cup milk with 1 tbsp vinegar or lemon juice, let sit 5 minutes. Swapping shrimp? Scallops or extra chicken work, but cooking times vary. The cornstarch is non-negotiable for that signature crunch—don't skip it. For extra heat, add more cayenne, but start with half a teaspoon and adjust. The garlic should be freshly minced—pre-minced loses flavor fast. If you're short on time, jarred minced garlic works in a pinch, but it's not the same. The vegetable oil can be any neutral oil, but vegetable or canola are the cheapest options that get hot enough for frying.

Marinate the proteins up to 4 hours—overnight works too, but they'll get soggy. The glaze keeps 3 days refrigerated or 3 months frozen. For frying, 325°F oil is perfect—use a thermometer, trust me. The shrimp will cook in 2-3 minutes per side, while chicken needs 5-6 minutes. Garnish with green onions right before serving—they add that fresh pop of color. Leftovers? Re-crisp in the oven at 400°F for 3-4 minutes to restore that addictive crunch.

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

Here's how to nail that perfect crispy batter and spicy coconut glaze every time.

In a large bowl, combine the 1.5 lb boneless, skinless chicken thighs cut into 1-inch pieces and the 1.5 lb large shrimp (peeled and deveined with tails on). Add the 1 cup buttermilk, 2 tbsp lemon juice, 1.5 tsp salt, and 4 cloves minced garlic. Stir gently to coat everything evenly. Let this marinate in the refrigerator for at least 30 minutes—this tenderizes the chicken and infuses flavor into the shrimp.

Here's the thing—don't skip the marinade. The buttermilk creates a tender, juicy base for the crispy batter, while the lemon juice brightens the flavors. I like to marinate for up to 2 hours if I have time; the longer it sits, the more flavorful the final dish becomes.

In a separate bowl, whisk together the 0.5 cup all-purpose flour, 0.25 cup cornstarch, and 0.5 tsp cayenne pepper. This combination gives you that signature crunch—cornstarch adds extra crispiness that regular flour alone can't match.

Heat 0.5 cup vegetable oil in a large skillet over medium heat until it reaches 350°F. Working in batches to avoid overcrowding, remove the chicken and shrimp from the marinade (reserve the marinade for later) and dredge each piece in the flour mixture, pressing gently to adhere. Fry for 3-4 minutes per side until golden brown and cooked through. You'll know it's ready when the batter turns crispy and the internal temperature reaches 165°F for chicken and 145°F for shrimp.

Don't walk away during this step. The oil temperature drops when you add food, so keep an eye on it. If the batter starts to brown too quickly, reduce the heat slightly to prevent burning.

In a saucepan, combine the 13.5 oz coconut milk, 0.25 cup honey, and 0.25 cup Sriracha sauce. Bring to a gentle simmer over medium-low heat and let it cook for 10-12 minutes, stirring occasionally, until it thickens slightly. The mixture should coat the back of a spoon but still be pourable.

Here's where the magic happens: add the reserved marinade to the saucepan and stir well. The tangy, garlicky flavors from the marinade deepen the sauce's complexity. Taste and adjust the heat with more cayenne pepper if needed—this is your chance to customize the spice level to your preference.

Return the fried chicken and shrimp to the skillet with the coconut glaze. Toss everything together and cook for an additional 2-3 minutes until everything is evenly coated and heated through. The residual heat from the fried food will help thicken the sauce slightly, creating that perfect glossy finish.

Real talk: this is the moment that matters. The contrast of crispy batter with the creamy, spicy coconut sauce is what makes this dish so addictive. If the sauce seems too thin, let it reduce for another minute or two—just don't let it boil or it'll separate.

Transfer the chicken and shrimp to a serving platter and drizzle with any remaining sauce from the skillet. Garnish with the 0.25 cup sliced green onions for a pop of freshness and color. Serve immediately while everything is hot and crispy—this dish doesn't wait.

Each bite should deliver that perfect balance of textures: crispy batter, juicy protein, and creamy-spicy sauce. The green onions add a bright finish that cuts through the richness. For extra fun, serve with extra sauce on the side so everyone can adjust their spice level to taste.

Serving suggestions for this dish

Crispy Fries Perfection

Nothing beats the contrast of crispy fries with your Bang Bang Chicken and Shrimp. I love using thick-cut frozen fries from the store—I recommend Ore-Ida Golden Crinkles—because they hold up perfectly to the sauce.

Toss them in 1 tbsp melted butter and ½ tsp smoked paprika before baking at 425°F for 20 minutes for extra flavor. The smoky note complements the coconut glaze beautifully. 🍟

Rice Bowl Base

For a lighter option, serve over jasmine rice or cauliflower rice to soak up all that sauce. I like to cook the rice with ½ cup coconut milk instead of water for a subtle sweetness that pairs perfectly.

For extra protein, add ½ cup black beans or crumbled bacon to the rice before serving. The contrast of textures makes every bite exciting.

Simple Side Salad

A fresh mixed greens salad with cucumber, cherry tomatoes, and avocado cuts through the richness. Toss with a lime vinaigrette—just 2 tbsp olive oil, 1 tbsp lime juice, ½ tsp honey, and salt to taste.

The bright acidity balances the creamy coconut sauce wonderfully. Add crumbled cotija cheese for a salty crunch that elevates the dish. 🥗

Extra Sauce Station

Set out a small bowl of extra coconut glaze on the table so everyone can drizzle to their liking. I also like to add pickled jalapeños or sliced radishes for those who want extra heat or crunch.

This turns your dish into an interactive meal where everyone can customize their experience. Trust me, this simple addition makes the dish feel like a restaurant experience at home.

Bread for Soaking

Warm crusty bread or garlic bread is a must for sopping up any leftover sauce. I grab a baguette from the bakery section and toast it with garlic butter and parmesan cheese before serving.

The buttery, cheesy bread is the perfect vehicle for the last drops of sauce—don't skip this step! 🥖

Garnish Like a Pro

Fresh lime wedges and extra green onions elevate the presentation instantly. I like to arrange the chicken and shrimp on a platter with the fries or rice surrounding them, then drizzle the sauce artistically over the top.

A sprinkle of toasted sesame seeds adds an unexpected but delicious nutty note that ties everything together. Presentation matters—it makes the dish feel special! ✨

Frequently asked questions